Cream of potato and cheese soup
CMS RECIPE DETAILS INGREDIENTS
- 1 l vegetable stock
- 700 g potatoes
- 200 ml heavy cream
- 150 g tip top cheese spread
- 50 g butter
- 50 g flour
- 3 garlic cloves
- 2 celery stalks
- 1 leek
- 1 teaspoon spicy chili sauce
- Pinch of grated nutmeg
- Salt
- Pepper
- Semi-hard cheese, bacon, chives for decor
CMS RECIPE DETAILS PREPARATION VIDEO
Melt the butter in a pan, add the leek and the celery stalks, sliced equally finely. Fry lightly, add the chopped garlic cloves and flour. Mix everything well in the pan and transfer to a large saucepan. Add the hot vegetable stock, sweet cream, hot chilli sauce and the potatoes, cut into small cubes. Cook the soup over moderate heat, stirring occasionally, until the potatoes are soft. Then add the melted cheese, grated nutmeg, salt, pepper, stir well, and remove from the heat. Serve the soup with a little grated semi-hard cheese, fried bacon pieces and finely chopped chives.
CMS RECIPE DETAILS PREPARATION
Melt the butter in a pan, add the leek and the celery stalks, sliced equally finely. Fry lightly, add the chopped garlic cloves and flour. Mix everything well in the pan and transfer to a large saucepan. Add the hot vegetable stock, sweet cream, hot chilli sauce and the potatoes, cut into small cubes. Cook the soup over moderate heat, stirring occasionally, until the potatoes are soft. Then add the melted cheese, grated nutmeg, salt, pepper, stir well, and remove from the heat. Serve the soup with a little grated semi-hard cheese, fried bacon pieces and finely chopped chives.
Cream of potato and cheese soup
CMS RECIPE DETAILS INGREDIENTS
- 1 l vegetable stock
- 700 g potatoes
- 200 ml heavy cream
- 150 g tip top cheese spread
- 50 g butter
- 50 g flour
- 3 garlic cloves
- 2 celery stalks
- 1 leek
- 1 teaspoon spicy chili sauce
- Pinch of grated nutmeg
- Salt
- Pepper
- Semi-hard cheese, bacon, chives for decor
CMS RECIPE DETAILS PREPARATION
Melt the butter in a pan, add the leek and the celery stalks, sliced equally finely. Fry lightly, add the chopped garlic cloves and flour. Mix everything well in the pan and transfer to a large saucepan. Add the hot vegetable stock, sweet cream, hot chilli sauce and the potatoes, cut into small cubes. Cook the soup over moderate heat, stirring occasionally, until the potatoes are soft. Then add the melted cheese, grated nutmeg, salt, pepper, stir well, and remove from the heat. Serve the soup with a little grated semi-hard cheese, fried bacon pieces and finely chopped chives.
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