Potato Soup
Equipment
Ingredients
Main Ingredients
potatoes (peeled, cut into pieces)
500 g
onion (peeled, cut into pieces)
1 piece
garlic (whole)
1 head
olive oil
3 tbsp
vegetable broth
600 ml
heavy cream
150 ml
salt
1 tsp
pepper
0.5 tsp
nutmeg
0.25 tsp
chili flakes
0.5 tsp
Toppings & Garnish
baguette (sliced, toasted)
1 piece
bacon (sliced)
100 g
parsley (chopped)
1 tbsp
honey
2 tbsp
Instructions
Prepare the vegetables
Peel and cut the potatoes and onion into pieces. Keep the garlic head whole.
Roast the garlic
Preheat the oven to 200°C. Drizzle the whole garlic head with 1 tbsp olive oil, wrap in foil and roast for 30 minutes until soft and caramelized.
Cook the vegetables
Heat the remaining olive oil in a pot. Add the potatoes and onion, sauté for 5 minutes. Squeeze the roasted garlic cloves into the pot.
Simmer the soup
Pour in the vegetable broth, season with salt, pepper, nutmeg and chili flakes. Bring to a boil, then simmer for 15 minutes until the potatoes are tender.
Blend the soup
Use an immersion blender to purée the soup until smooth. Stir in the heavy cream and adjust seasoning if needed.
Prepare the toppings
Slice the baguette and toast the slices. Slice the bacon and fry until crispy. Chop the parsley.
Serve the soup
Ladle the hot soup into bowls. Drizzle with honey, top with crispy bacon, toasted baguette slices and chopped parsley. Serve immediately.
Original recipe
Storage
Store soup and toppings separately. Add fresh toppings after reheating.
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