Salzburg potato soup
By: Easy cook - Lak...
Published: Sunday, March 10, 2013 - 1:52am

Ingredients




30g butter
1 small onion, chopped
40g celery stalks, sliced
½ leek, sliced
2 medium carrots, thickly sliced
50g beets, peeled, cut into large chunks
400g potatoes, peeled and cubed
800ml beef bouillon from 1 cube
2 bay leaves, dried or fresh
Marjoram, crushed
300ml cream
¼ tsp pepper

Preparation

1 Sauté in butter for 5 minutes onion, celery, leeks, carrots and beets. 2 Add potatoes, bay leaf and marjoram, stir and pour in the beef stock. Bring the soup to the boil. 3 Add cream, reduce the flame and cook for 15 minutes or until the potatoes are completely tender. 4 With a slotted spoon transfer the vegetables into a blender, add some soup and blend until smooth and velvety. 5 Stir in the remaining soup, strain through colander. 6 Season with pepper and serve with toasted country bread.

About

Smooth, nutritious and delicious.