Potato Soup

Potatoes, carrot and onion sautéed in butter, simmered and blended with milk into a velvety, filling soup. Budget-friendly, vegetarian and good in any season.

Ingredients

• 600 g (4 medium) potatoes
• 100 g (1 medium) onion
• 80 g (1) carrot
• 30 g butter
• 15 g (1 tbsp) olive oil
• 20 g (2 1/2 tbsp) all-purpose flour
• 250 g whole milk
• 1000 g water
• 9 g salt
• 1 g black pepper

Instructions

1. 1

   Peel the potatoes and carrot and cut into small cubes; finely chop the onion.

2. 2

   Heat the butter and olive oil in a pot and cook the onion over medium heat for 4-5 minutes, then add the carrot and cook for 3 minutes.

3. 3

   Sprinkle in the flour and stir for 1-2 minutes. Add the potatoes and water, bring to a boil, then lower the heat and simmer with the lid ajar for 25 minutes until the vegetables are very soft.

4. 4

   Blend until smooth with an immersion blender. Add the milk and cook for 5 minutes, stirring occasionally.

5. 5

   Season with the salt and black pepper and serve hot.

Nutrition

Per serving