Potato soup with sour cream

Potato soup with sour cream – a traditional, comforting recipe perfect for days when you crave a light and healthy dish. This soup is not only an excellent choice for those wanting to avoid meat, but also an explosion of flavors and textures that will warm your soul. Get ready to impress your guests with a delicious soup full of fresh vegetables and creamy sour cream!

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 6

Ingredients:
- 1 kg of potatoes
- 3 large carrots
- 1/2 celery
- 1 parsley root
- 2 onions
- 3 cloves of garlic
- Celery leaves (for decoration)
- 2 tablespoons of vinegar
- 200 ml Delaco sour cream
- 1 yogurt (175 ml)
- Salt, to taste
- Pepper, to taste
- Vegeta (or other preferred seasoning)
- 2 yellow bell peppers
- 1 kapia pepper
- 1 bay leaf
- Olive oil
- 2 eggs
- 1 tablespoon of flour

A brief history of potato soup
Potato soup is a dish that has been appreciated over time for its simplicity and versatility. This recipe has often been used as a way to utilize seasonal vegetables, being a perfect dish to accommodate leftover ingredients from the household. It is also an excellent choice for vegetarians and vegans, easily adapting to various diets by eliminating or replacing animal-derived ingredients.

Step by step – Preparing potato soup

1. Preparing the ingredients: Start by peeling all the vegetables. The onion, bell pepper, and celery should be finely chopped to sauté evenly. The potatoes should be peeled and cut into cubes of about 1-2 cm. The carrots and parsley root can be grated or cut into small cubes.

2. Sautéing the vegetables: In a 5-liter pot, add 2-3 tablespoons of olive oil and let it heat over medium heat. Add the onion, bell pepper, and celery, allowing them to sauté for 5-7 minutes until they become translucent. This step is essential for developing the base flavors of the soup.

3. Adding the potatoes: Once the vegetables are sautéed, add the diced potatoes and let them sauté together with the other vegetables for 5 minutes. This will add extra flavor to every spoonful of soup.

4. Boiling the soup: At this point, add warm water to the pot (about 2 liters) and season with salt, pepper, and vegeta. Don’t forget to add the bay leaf! Let the soup simmer on low heat for 20-25 minutes or until the potatoes are soft.

5. Preparing the sour cream mixture: In a bowl, mix the Delaco sour cream well with the yogurt, egg yolks, and flour. Add the crushed garlic, making sure there are no lumps. This mixture will give the soup a smooth cream and delicious taste.

6. Incorporating the sour cream into the soup: When the potatoes are cooked, take two ladles of hot soup and pour them over the sour cream mixture, continuously stirring to avoid lumps. Then, pour everything back into the pot. Add the vinegar, mix well, and let the soup come to a boil.

7. Finishing the soup: Turn off the heat and add the fresh celery leaves for an extra flavor boost. The soup is now ready to serve!

Serving suggestions
Potato soup with sour cream can be served with a generous spoonful of sour cream on top for a richer taste. Don’t forget the essential hot pepper, which will add a touch of spice and make the dish more interesting. Additionally, a slice of fresh bread or warm polenta would perfectly complement the meal.

Variations and tips
- Vegetable soup: You can add other seasonal vegetables, such as zucchini, green beans, or peas, to enrich the texture and flavor of the soup.
- Potato soup with meat: If you prefer a meaty version, add diced chicken or pork that you can sauté together with the vegetables.
- Gluten-free: Replace the flour with a gluten-free alternative if necessary.

Nutritional information (per serving)
Calories: approximately 180 kcal
Protein: 6 g
Fat: 7 g
Carbohydrates: 25 g
Fiber: 3 g

Frequently asked questions
1. Can I use other types of sour cream?
Yes, you can use higher-fat sour cream for a creamier texture or even plant-based sour cream for a vegan version.

2. How long can I keep the soup?
Potato soup can be stored in the refrigerator for 3-4 days. It can be reheated, but add fresh sour cream before serving to maintain the flavor.

3. Can the soup be frozen?
It is recommended not to freeze the soup with sour cream, as it may separate upon thawing. If you wish to freeze it, leave the sour cream aside and add it after thawing.

Conclusion
Potato soup with sour cream is a versatile, delicious, and comforting dish, perfect for any occasion. With its rich flavor and creamy texture, this recipe will bring joy to your table and will surely become a favorite in your family. Don’t hesitate to experiment with the ingredients and personalize your recipe! Enjoy your meal!

 Ingredients: 1kg of potatoes, 3 larger carrots, 1/2 celery, 1 parsley root, 2 onions, 3 cloves of garlic, celery leaves, 2 tablespoons of vinegar, 200 ml of Delaco sour cream, 1 yogurt 175 ml, salt, pepper, vegeta, 2 yellow bell peppers, 1 kapia pepper, 1 bay leaf, olive oil, 2 eggs, 1 tablespoon of flour

 Tags:  potato soup vegetable soup delaco