Potato soup with sour cream

Potato soup with sour cream - A Nostalgic Pleasure on the Plate

Preparation time: 15 minutes
Cooking time: 60 minutes
Total time: 75 minutes
Number of servings: 6

Potato soup with cream is a recipe that combines tradition with comfort, bringing a touch of nostalgia to every family's table. This soup, with a rich flavor and creamy consistency, is made from simple but flavorful ingredients. Perfect for chilly days or when you want to indulge in something warm and comforting, potato and cream soup is the ideal choice.

Ingredients needed:

- 2 large carrots
- 1 celery (about 200 g)
- 3 mushrooms (preferably champignon)
- 2 medium onions
- 4 large potatoes
- 1 chicken leg (about 500 g)
- 100 g smoked ham (or bacon)
- 300 g sour cream
- 1 egg yolk
- 50 g oil (sunflower or olive)
- Salt and pepper to taste
- Fresh dill leaves (for garnish)
- Fresh parsley leaves (for garnish)

Step by step for a perfect soup:

1. Prepare ingredients: Start by cleaning and washing the vegetables. Grate the carrots and celery on the large grater so that they blend easily into the soup. Dice the mushrooms, onion, potatoes and bacon into small cubes to allow the flavors to combine evenly. Also debone the chicken and cut the meat into suitable pieces.

2. Frying and browning: In a 5-quart pot, add the oil and heat over medium heat. Add the smoked ham and fry for 2-3 minutes, until slightly crispy and beginning to release its delicious flavor. Next, sauté the onion for 3-4 minutes until translucent, then add the carrots and celery. Cook the vegetables for 5 minutes, stirring occasionally.

3. Adding the meat and potatoes: Put the chicken pieces and potato cubes into the pot. Stir well and let everything heat for 5 minutes so that the flavors combine.

4. Boiling: Add water to the pot until the ingredients are covered (about 2 liters). Season with salt and pepper to taste. Cover the pot with a lid and simmer for about 45 minutes, or until the meat and potatoes are well browned.

5. Making the sour cream: In a separate bowl, combine the egg yolk and sour cream, mixing well to avoid lumps. Add a few tablespoons of the stock to the cream mixture to temper it, then pour the whole mixture into the soup pot. Stir well and bring to the boil, then turn off the heat.

6. Serving: At the end, don't forget to add the finely chopped fresh dill leaves and parsley for extra freshness and flavor. You can serve the creamy potato soup with a slice of fresh bread or flavored croutons.

Helpful hints:

- Make sure all ingredients are fresh, as their quality influences the final flavor of the soup.
- You can adapt the recipe by adding other vegetables, such as bell peppers or courgette, to add a touch of variety.
- If you want a vegetarian option, you can replace chicken with tofu and ham with a veggie alternative.
- The potato soup can be refrigerated for 2-3 days and the taste intensifies as it sits.

Nutrition facts:

The serving of potato soup with cream has approx:
- Calories: 350 kcal
- Protein: 20 g
- Fat: 15 g
- Carbohydrate: 40 g
- Fiber: 5 g

Potato soup with cream is not only a delicious recipe but also packed with nutrients, as potatoes are an excellent source of complex carbohydrates and vegetables add essential vitamins and fiber.

Frequently asked questions:

- How long can the soup be kept? The potato soup can be refrigerated for 2-3 days. Make sure you store it in an airtight container.
- Can I freeze the soup? Yes, you can freeze the soup, but it is recommended not to add cream before freezing. Thaw and add fresh cream before serving.
- What other recipes go well with this soup? You can serve the soup with a fresh summer salad or spinach cheesecake. A glass of dry white wine can also complement the meal perfectly.

All in all, potato soup with cream is more than just a recipe - it's a culinary experience that evokes memories and brings warmth to the soul. Prepare it with love and enjoy every spoonful! Enjoy!

 Ingredients: 2 carrots, 1 piece of celery, 3 mushrooms, 2 onions, 4 potatoes, 1 chicken thigh, 100g smoked ham (bacon), 300g sour cream, 1 egg yolk, 50g oil, salt, pepper, lovage leaves, parsley leaves