German-Style Potato Soup-Puree

Name: German-Style Potato Soup-Puree
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: Potatoes; Garlic; Bulb onion; 30% cream; Water/broth; Black pepper and salt; Grated hard cheese; Flour; Bacon; Vegetable oil

Recipe from Kate Logan

279 views

Rating

0 (0)

Cook time: 30 min

Servings 3

Updated 29.03.2023

This recipe for potato soup from German cooking will appeal to all lovers of thick puréed soups. The pureed potatoes in this soup are rich in the delicate taste of cream, supported by other vegetables, herbs, fragrant garlic, and fried slices of bacon or smoked sausage. This soup can become an everyday hot dish because it is prepared in minutes from the most common products.

Potatoes

6 pcs.
Garlic

3 cloves
Bulb onion

3 pcs.
30% cream

3 cups
Water/broth

3 cups
Black pepper and salt

to taste
Grated hard cheese

3 cups
Flour

6 tbsp.
Bacon

to taste
Vegetable oil

6 tbsp.

Calories

491.4 kcal
Protein

89.7 g
Fat

31 g
Carbohydrates

73 g

Wash, peel and finely chop the onion and garlic with a knife. Take a frying pan, pour a little vegetable oil, and put it on the stove. After 3 minutes, when the pan is hot, add the onion and garlic. Fry them over low heat for about 5 minutes.
Add the sifted flour and cook, stirring constantly, for 1 more minute. The flour should turn golden.
Wash and peel the potatoes and cut them into medium-sized cubes. Bring the broth (you can make it beforehand or buy the cooked one) or water to a boil, add the potatoes, and cook until done for 20 minutes. You can understand if the potatoes are ready by piercing them with a fork. If they break without effort, they are ready.
Meanwhile, take the bacon (slice it from the pork meat with a knife or buy the pre-sliced ones) or smoked sausage, chop into cubes, and fry it. Put on a paper towel to get rid of excess fat.
Grate the cheese on a medium grater. Puree the potatoes with a blender or potato masher. Put back on the stove, pour in the cream and add the cheese. Cook, stirring, until the cheese is melted. Add pepper and salt to taste.
Pour the soup into a bowl, put the bacon/smoked sausage in the middle.

We recommend using 12-15% cream to get a more tender consistency!
For the mashed potatoes to turn out puffy, smooth, and airy, choose a starchy, quickly boiled variety of potatoes.
Choose parts of bacon with fewer fat layers if you want a meaty taste.