Potatoes are not a light meal and should rather be served at lunchtime. However, in autumn and winter, potato soup is also served in the evening.
- 500 g potatoes, peeled and cut into cubes
- 750 ml water (corresponds to 3/4 liter)
- 1 onion (about 120 to 150 g)
- 1 medium clove of garlic
- 1 tablespoon vegetable stock (see my Maria-hilf mixture), optionally 2 vegetable stock cubes
- 1 bay leaf
- 1 tablespoon of olive oil
- 10 g of salt
- Black pepper
Preparation of the potato soup
- Heat olive oil.
- Lightly sauté the garlic clove and onion in the boiling oil.
- Add the potato pieces and salt.
- Deglaze with water.
- Bring the saucepan to a boil and set the timer for 20 minutes.
- Add the rosemary, pepper and oregano.
- Mash the potatoes with the masher. It is better to leave something coarse than puree too finely.
- Then serve after 30 minutes. You can use parsley or chives pieces as a decoration.
You can keep the soup in preservation jars (in the refrigerator) for three weeks.
Some cooks recommend cream with it. I find that this is too powerful and also difficult to digest. Croutons are not recommended here either.