Potato Cream Soup with Croutons

serves 6 people | 35 min prep time | 60 min to serve | ~2€ per serve

• 2 medium onions
• 800g potatoes (floury)
• 500g soup greens (carrots, celeriac, leek etc.)1
• 3 big laurel leaves
• 2.5L vegetable broth
• 1 full table spoon of salt

• 500g full-grain toast
• 200g (vegan) creme fraiche/sour cream2
• 200g salad seeds mix (sunflower, pine, pumpkin etc.)

• Olive oil
• Spices you like: Paprika/garlic powder, pepper…
• Herbs you like (fresh, frozen or dried): thym, marjoram, rosemary, parsley, chive etc.

  • Peel and cut onions into thin slices.
  • Put some olive oil into a large pot and softly sauté the onions.
  • Peel and cut the celeriac and the carrots into cubes, then wash them.
  • Add the carrots, the celeriac, the salt, the laurel leaves and the vegetable broth into the pot.
  • Bring the broth to boil, then let it simmer for 10 minutes.
  • In the meantime, peel and wash the potatoes and cut them into cubes, too.
  • Add them to the pot and simmer for 30 additional minutes
  • Meanwhile: place and distribute the seeds on a baking tray laid out with baking paper.
  • Put them into the oven and roast them on 200ºC for 10 minutes or until they’re golden brown (no need for pre-heating).
  • In the meantime, cut the toast into small cubes and put it into a large bowl.
  • Add olive oil to the bowl and stir around to make it cover the toast cubes.
  • Add garlic powder to the bowl and stir around again.
  • When the seeds are roasted, take them out and put them into a decorative serving bowl. Put the croutons onto the used baking paper and roast them on 200ºC for 10 minutes or until nice and crunchy. Take them out timely!
  • Cut leek into small bites and wash it thoroughly.
  • After the potatoes have been cooked for 30 minutes, add the leek to the soup and cook for 5 more minutes.
  • Remove the soup from the stove and remove the laurel leaves from the soup.
  • Use an electric hand mixer to finely puree the vegetables.
  • Add the creme fraiche to the soup and stir around.
  • Add your spices and herbs to the soup and stir around.

Serve the soup together with the croutons and the seeds and enjoy!

Pro Tips

  1. You can be very flexible with the greens: Try out e.g. turnips, parsnips, beetroot etc.
  2. If you’re not vegan/vegetarian: Try adding conventional creme fraiche and roasted bacon cubes at the end!

You might as well cook a large pot just for yourself and have lunchtime secured for the next 4 days. Perfect strategy if you don’t want to cook every day :).

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.