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Preparation Time
15 min
Cooking Time
30 min
Serves
8
Difficulty
Categories
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Potato soup with cheese in vegetable broth is a simple but delicious first course that you can prepare quickly and without much hassle! A little trick: to always have vegetable broth on hand, cook it in advance. All vegetable trimmings can be used - the remains of carrots, the seed pods and partitions of sweet peppers, the stems of mushrooms, the stems of herbs, the remains of onions or cloves of garlic. Simmer the broth over low heat for 30 minutes, strain and pour into small containers, then freeze and use as needed. In this recipe we use just vegetable broth, but some variations are quite acceptable. Try making soup with chicken broth or just water.
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Serves:
Vegetable broth - 1 l
Potato - 1 kg
Yellow bell pepper - 1 pc
Leek - 2 pc
Cream 10% fat - 200 ml
blue cheese - 150 g
Melted butter - 2 tbsp
Thyme (thyme) - 2 bunch
Ground paprika - 0.3 tsp
Allspice - 3 pc
Bay leaf - 1 pc
Salt - to taste
Ground white pepper - to taste
1
Cut the white part of the leek stalks lengthwise and rinse thoroughly - soil and sand often get trapped between the individual layers of the onion. Finely chop the prepared stems.
2
Cut the peeled potatoes into medium-sized cubes. Cut the sweet pepper lengthwise, remove the seeds and membranes, and cut the halves into cubes. Separate the thyme leaves from the stems and reserve the stems. Crumble the cheese.
3
Place a thick-bottomed saucepan over medium-high heat. Add ghee and let it melt. Add leeks and fry, stirring often, 5-7 minutes. Add the bell peppers to the pan and continue cooking for another 5 minutes. Add thyme stems, peppercorns and bay leaves and sauté for another 3 minutes.
4
Pour the vegetable broth into the pan, add the potatoes and bring to a boil. Boil the soup for 30 minutes. Remove the bay leaves, thyme stems and peppercorns.
5
Grind the vegetables with an immersion blender until smooth. Pour in the cream, add the crumbled blue cheese and bring to a boil again. Remove from heat and pour soup into bowls. Add thyme leaves to each and season with paprika and white pepper.
Serves:
Fat
119
Carbs
338
Protein
82
Kcal
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