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Potato Cream Soup Recipe

Potato Cream Soup

Recipe Ingredients for Potato Cream Soup

8 St large potatoes
1 Stg Leeks
2 pcs Carrots
2 tbsp Rape seed oil with butter flavor
L 1 Vegetable broth
some Salt
250 ml Milk
1 1 / 2 Schb Raccelette cheese
3 pc Parsley stalks

Potato Cream Soup Recipe Directions

Peel and wash the potatoes and carrots, and dice. Clean leeks, cut into thin rings wash, and drain.

Heat the oil in a large saucepan, add vegetables and potatoes and cook it about 3-5 minutes. Add the vegetable stock and salt, bring to a boil and let everything simmer for about 20 minutes then leave quietly.

Wash the parsley in time, pat dry, pluck off leaves and chop finely.

Puree the soup with a magic wand. Cut the cheese into very fine cubes, add to the soup and heat again until the cheese is melted.

Stir in the milk and add half the parsley, stir and season to taste everything.

Soup into warmed plates and garnish with remaining parsley.


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