Potato soup
Potato soup is a delicious and filling option for a fall or winter dinner. It's exceptionally simple and quick to prepare. It can be made with or without meat. It's a favorite among children and adults alike.
- soup without the use of broth - great soup for colder days - simple recipe and step-by-step instructions
- Preparation time: 30 minutes Soup cooking time: 50 minutes
- Number of servings: 2700 ml of soup
- Energy value 94 kcal
- Carbohydrates 8 g
- Including sugars 2 g
- Protein 2 g
- Fat 6 g
- Diet: low-sugar.
- 800 g potatoes
- 2 large onions - 350
- 3 smaller carrots - 300 g
- 1 medium parsley - 150 g
- 1 liter of water - 4 glasses
- a piece of sausage, e.g. Podwawelska - 200 g
- 6 tablespoons of vegetable oil
- 3 tablespoons of butter
- 3 tablespoons of cream 30%
- a spoonful of wheat flour
- a handful of chopped parsley and chives
- spices: bay leaf, tablespoon of marjoram, flat tablespoon of salt, half a teaspoon of pepper and turmeric
Potato soup
My glass has a capacity of 250 ml.
The vegetables were weighed before any peeling or preparation. I always provide the weight of the vegetables I use. However, you don't have to follow the guidelines exactly to the gram. I provide the weights to help you understand the approximate amount needed to make the soup.
To cook potato soup, I recommend a pot with a capacity of at least 3 liters.
The calories were calculated based on the ingredients I used. These are approximate amounts, as your ingredients may have different calorie counts than the ones I used. The listed amounts of ingredients yield approximately 2700 ml of potato and sausage soup.
Potato soup recipe
My potato soup is full of vegetables and fresh herbs. I don't need any broth. Potatoes, onions, carrots, parsley root, chives, and parsley...
I prepare the soup in one pot, so I also fry the onion in the pot.
Pour six tablespoons of light olive oil or vegetable oil into the pot you'll be cooking the soup in. Peel and finely chop the onions. You can use regular onions, garlic onions, or the more delicate sweet onions. I used yellow onions, the most common type.
I add the chopped onion to the pot and sauté over very low heat for ten minutes. The onion should just translucent. I don't cover the pot with a lid while the onions are sautéing. I also stir the mixture occasionally with a wooden spoon. While the onions are sautéing, I peel and finely dice the parsley root and carrots. I add them to the sautéed onions. About 20 minutes should pass between adding the onion and adding the parsley and carrots.
Immediately after adding the vegetables, pour in four cups of water. Add the peeled potatoes, cut into small cubes (one centimeter), as well as a bay leaf, a tablespoon of marjoram, a level tablespoon of salt, and half a teaspoon of pepper.
Cook the soup on a slightly lower than medium heat for another 20 minutes - this time covered.
After this time, add three tablespoons of butter, diced sausage, a handful of chopped parsley, and chopped chives. Stir the potato soup and simmer over low heat for less than 10 minutes.
Tip: You can omit the sausage from the recipe or add a piece of cooked bacon instead.
Before turning off the heat, add three tablespoons of 30% cream mixed with a tablespoon of all-purpose flour and half a teaspoon of turmeric. Once the soup has returned to a boil, turn it off. Check if you need to add more salt and pepper, for example.
Tip: You can omit the turmeric from the recipe.
Enjoy your meal.
