Creamy potato soup with crispy potato croutons
Serves: 4
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Directions
- Heat 15ml oil in a large pot. Add the onion and fry over medium heat until lightly golden.
- Add the chopped potatoes and carrot and sauté for 2 minutes.
- Mix the stock cubes with warm water and add to the pot. Season with salt and pepper and lower to a simmer.
- Simmer the soup for 30 minutes, or until the potatoes and carrots are cooked.
- While the soup is cooking, chop the remaining potato into small cubes. Heat the remaining oil in a non-stick frying pan and add the potatoes.
- Fry the potatoes over medium-high heat until golden and crisp. Remove using a slotted spoon and drain on absorbent kitchen paper.
- Using a hand-held blender or regular blender, blend the soup until smooth and creamy.
- Spoon into bowls, top with yogurt, and scatter with crispy potato croutons.
Ingredients
- 45 ml Sunflower or vegetable oil
- 1 Small onion, finely chopped
- 5 Large potatoes, peeled and cubed + 1 extra
- 1 Large carrot, peeled and chopped
- 1 Vegetable stock cube
- 3 l Warm water
- 1 pinch Salt
- 2.50 ml Ground white pepper