Creamy Potato Soup

No recipe Image

Have you prepared this dish and taken a picture?

print save Save to... share with friends upload images

Ingredients

800 g	potatoes, waxy variety
1 medium	onion
1 bunch(es)	chervil
50 g	butter
2 l	vegetable stock
250 g	curd cheese
	salt and pepper
250 g	mushrooms, sliced
200 g	bacon, chopped
2 tbsp	oil
1 bunch(es)	chives, chopped

Method

Preparation time: ca. 30 min / Cooking / Baking Time: ca. 40 min / Grade of difficulty: easy / Calories per portion: 370 kcal

Peel and dice the potatoes. Finely dice the onions. Chop the chervil.

Heat the oil and sauté the potatoes and onions for a minute. Add the vegetable stock and the chervil. Bring to the boil and simmer over low heat for 30 minutes.

Purée the soup, then mix in the curd cheese until well combined. Season to taste with salt and pepper and let steep the soup for some minutes over low heat.

In the meantime, heat the oil and sauté the bacon, then add the mushrooms and cook until slightly browned. Add bacon and mushrooms to the soup.

Ladle the soup in preheated soup plates or bowls and serve sprinkled with chives.