Classic potato soup, just like grandma makes it
For the classic potato soup, peel the potatoes, cut them into approx. 2 x 2 cm cubes, then place them in a bowl filled with water until ready to use so that they do not brown. Cut the onion into small cubes, then heat the oil in a saucepan and sauté it. Add the bay leaf and grated garlic.
Add the paprika cream, mix, then sprinkle with flour, which we also mix with, and pour in enough water to just cover it (about 700 ml). Bring it to a boil and pour in more water – this is necessary to ensure that the flour is free of lumps. I poured 1800 ml of water into the soup, but everyone can decide for themselves how much juice they want to make it with. When it boils, salt and sprinkle with red pepper, then cook the soup over medium heat for 20-25 minutes until ready. Remove to a plate, spoon some sour cream on top, and sprinkle with chopped parsley.
