Roasted Potato Soup

Creamy potato soup wouldnt be anything special if it werent made from roasted potatoes. It is definitely worth your effort, as it has an excellent taste.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 80 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 7 pieces Potatoes, white

  • 100 g Meat, pork, smoked bacon

  • 1 piece Onion, raw

  • 2 piece Green, raw

  • 1.4 l Soup base, chicken, cube

  • 0.75 teaspoons Salt, table

  • 4 spoon Sour cream

  • pieces Spices, pepper, black

Steps

  1. Preheat the oven to 200 degrees Celsius. First, thoroughly wash the potatoes under running water (scrub them if necessary) and dry them with paper towels. Pierce the skin of the potatoes several times along their length with a fork. Then, arrange the potatoes on a rack and bake in the preheated oven in the middle position for about 60 minutes or until the flesh inside is completely soft (you can check this by inserting a narrow and thin knife into the potato - if it pierces easily, the potato is baked).

  2. Take the baked potatoes out of the oven and cut them in half. Let them cool slightly and in the meantime prepare the other ingredients. Cut the bacon slices into smaller pieces. Clean and wash the celery, and peel the onion. Finely chop the celery and bacon.

  3. Place the bacon pieces into a larger pot and fry them over moderate heat, stirring occasionally, until they are nicely browned and crispy. Remove the fried bacon pieces from the pot and keep them warm on a plate. Pour out the fat from the pot, leaving only about one tablespoon, then add the chopped onion and celery. Fry the vegetables for 2 minutes, stirring. Cover the pot, reduce the temperature, and simmer the vegetables for 10 to 15 minutes. Stir them a few times during simmering.

  4. Once the potatoes have cooled enough to handle, scoop the baked flesh out of the skins using a spoon and add it to the pot with the vegetables. Mix well, pour in the broth, and season with salt. Bring the soup to a boil, then cook it over medium heat for another 5 minutes.

  5. Blend the prepared soup smoothly with an immersion blender. Finally, stir in the fried bacon pieces and sour cream. Taste the soup and season additionally with pepper and salt if desired. Serve it in deep bowls or soup cups and enjoy.

Nutrition Information (Per 100g)

  • Calories: 88.22 kcal
  • Fat: 2.64 g
    • Saturated Fat: 0.82 g
  • Carbohydrates: 13.06 g
    • Sugars: 1.05 g
  • Protein: 1.58 g
  • Fiber: 1.7 g

Advice

The soup can be enriched with the addition of chopped parsley or chives. Instead of chicken broth, use vegetable broth.