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Serves: 4

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

DIRECTIONS

1

Heat 15ml oil in a large pot. Add the onion and fry over medium heat until lightly golden.

2

Add the chopped potatoes and carrot and sauté for 2 minutes.

3

Mix the stock cubes with warm water and add to the pot. Season with salt and pepper and lower to a simmer.

4

Simmer the soup for 30 minutes, or until the potatoes and carrots are cooked.

5

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.

6

Fry the potatoes over medium-high heat until golden and crisp. Remove using a slotted spoon and drain on absorbent kitchen paper.

7

Using a hand-held blender or regular blender, blend the soup until smooth and creamy.

8

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

Directions

1

Heat 15ml oil in a large pot. Add the onion and fry over medium heat until lightly golden.

2

Add the chopped potatoes and carrot and sauté for 2 minutes.

3

Mix the stock cubes with warm water and add to the pot. Season with salt and pepper and lower to a simmer.

4

Simmer the soup for 30 minutes, or until the potatoes and carrots are cooked.

5

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.

6

Fry the potatoes over medium-high heat until golden and crisp. Remove using a slotted spoon and drain on absorbent kitchen paper.

7

Using a hand-held blender or regular blender, blend the soup until smooth and creamy.

8

Spoon into bowls, top with yogurt, and scatter with crispy potato croutons.

Creamy potato soup with crispy potato croutons