Creamy potatoes

 

To prepare the dish

Potato	600  g
Carrot	1  pc = 100  g
Cream 10% fat	50  g
Onions	1  pc = 80  g
Butter	40  g
Salt	to taste
Ground black pepper	to taste
Fresh herbs	40  g

Step-by-step photo recipe

get ready

Wash and clean the vegetables thoroughly, prepare the rest of the ingredients on the table for ease of preparation.

Step 1

Cut the onion into half rings. Shred the carrots with a fine knife or use a coarse grater.

Step 2

Chop the dill and parsley, cut the potatoes into medium-sized pieces.

Step 3

Place the carrots and onions in a saucepan with oil. Leave to simmer over low heat until golden brown.

Step 4

Once the vegetables have reached a soft consistency, add a small amount of water and the chopped potatoes to the pan. Cook until the potatoes are soft and crumbly.

Step 5

Add butter, cream, salt and pepper to taste to the vegetables. Simmer over low heat for another 5-8 minutes, stirring, until the butter is completely dissolved and a uniform consistency is obtained.

Step 6

Puree the hot soup with an immersion blender until smooth. Pour into deep serving bowls.

make an impression

Garnish with fresh herbs and serve croutons with the soup in a separate bowl. Enjoy!