Homemade potato soup
With this cold winter weather we’ve been having in Denmark the past few weeks, I thought that it was about time for a bowl of hot homemade soup. I wanted to make potato-leek soup, but the supermarket was out of leeks, so I added a few carrots instead. This soup is quite thick, so if thats not your thing, just use fewer potatoes or more broth.
5 large potatoes, peeled and very rough chopped
3 medium sized carrots, peeled and very rough chopped
3 onions, rough very chopped
1 liter of chicken broth
2 dl. of cream or milk (I used a cream substitute called creamfine)
2 cloves of garlic, minced
1 tablespoon fresh parsley, chopped
2 teaspoon dried thyme
Mixed nuts and seeds
In a large pot on medium heat, add the olive oil, then the garlic and cook for a minute. Next, add the onions, carrots and potatoes and cook another minute until mixed well. Add the broth and thyme and cook on medium until all the vegetables are soft. About 30 – 40 minutes.
Now blend the soup. I used a hand blender in the pot – or an immersion blender if you will… Very quick, easy and less messy. But you can also use a regular blender, but add a little at a time until everything is a smooth texture. Once you’ve blended the soup, add the fresh parsley, cream/milk, and season with plenty of salt and pepper.
I garnished the soup with some crispy bacon, fresh parsley and a mix of nuts and seeds.