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.

Ingredients

  • 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
  • rosemary
  • oregano

Preparation of the potato soup

  1. Heat olive oil.
  2. Lightly sauté the garlic clove and onion in the boiling oil.
  3. Add the potato pieces and salt.
  4. Deglaze with water.
  5. Bring the saucepan to a boil and set the timer for 20 minutes.
  6. Add the rosemary, pepper and oregano.
  7. Mash the potatoes with the masher. It is better to leave something coarse than puree too finely.
  8. 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.

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