A classic, a must-have in our grandmothers' cooking. Potato soup is a big hug to comfort oneself, especially when the temperatures are wintry, the days are rainy, and the sky is gray. It's full of vitamins and colors, it's tasty, easy, and quick to make!
PREPARATION TIME | COOKING TIME |
15 minutes | 30 minutes |
TYPE OF DISH | PORTIONS |
Lunch, Dinner | 4 poeple |
INGREDIENTS
4 large potatoes
2 large carrots
1 leek
1 stalk of celery
1 bell pepper
1 yellow onion
1 bunch of parsley
150g of diced bacon
1 vegetable bouillon cube
2 liters of water
pepper
salt
INSTRUCTIONS
Roughly chop the onion into pieces.
Sauté it in a large pot with the diced bacon.
Meanwhile, wash and peel the potatoes and carrots. Cut them into large cubes.
Wash the leek and roughly chop it into pieces.
Wash the celery stalk and also chop it into pieces.
Add all the vegetables to the pot. Add 2 liters of water, the vegetable bouillon cube, and pepper to taste.
Cook for 30 minutes.
Take out 2 ladles of vegetables and set them aside in a separate bowl.
Blend the rest of the vegetables to obtain a smooth and homogeneous soup.
Season to taste.
Serve the soup in bowls or deep plates. Place some reserved vegetable pieces in the center. Finally, add some roughly chopped parsley leaves.
TIP: If you're not following a diet, feel free to add thick sour cream and grated cheese!