Potato soup

  • Nutrition Facts
  • Calories: 74
  • Protein: 2
  • Fats: 4
  • Carbohydrates: 7
    Картофельный суп

    Potato soup, the recipe of which HozOboz offers you today, is a very popular first course. In order to understand why it is loved both in Europe and in America, it is enough to cook it only once. HozOboz is sure that you will like mashed potato soup so much that this recipe will immediately be written in your cookbook.


    Creamy potato soup is a traditional first course in German and Austrian cuisine. Its main ingredient, as you might guess, is potatoes. There are many different recipes and regional differences in the preparation of this soup. It is usually cooked in meat or vegetable broth with the addition of onions, carrots, and sometimes celery. After the cooking process is completed, the potatoes are mashed completely or partially. Depending on the recipe, fried bacon or fried onions with fresh parsley are added to the soup, depending on the recipe. Depending on the region and season, various herbs and spices are used, and sausages, sausages and even meatballs are also added to it. Even pieces of dried bread are sometimes served with soup. For example, in the cuisine of the Upper Rhine, especially in the Karlsruhe region, potato soup is traditionally prepared during the harvest of plums (potato soup and plum cake are usually served on the table). In the Palatinate, potato soup is served with dumplings. In Rheinhessen, a variant with the addition of garlic is popular.

    By the way, potato soup is very popular in Foggy Albion, especially in Ireland and Wales. True, there they cook potato soup with leeks. Actually, it is called potato-onion soup. Prepare it without fail with the addition of cream. The Scots have their own version of potato soup - Tattie-i-Leekie. There is such a soup in Romania, but there it is called Ciorbă de praz.

    As you know, the Spaniards brought potatoes to Europe in 1570. Potatoes reached the British Isles in about twenty years. And it was the Irish who were the first to start eating it (rather than using potato flowers for decorative purposes). However, it is not so important who first started cooking potato soup. It is important that for many years the recipe for its preparation has been passed down from generation to generation, and with minor adjustments. And all why? Because the simplest ingredients never get boring.


    • Potatoes - 4 pieces
    • Bacon - 50 g
    • Carrots - 1 piece
    • Bulb onion - 1 piece
    • Chicken or vegetable broth - 4 cups
    • Flour - 3 tablespoons
    • Milk - 1 glass
    • Cream 20% - 1/2 cup
    • Hard cheese - 40 g
    • Salt - to taste
    • Pepper - to taste

    Cooking potato soup

    1. We cut the bacon into small pieces, put it in a saucepan in which we will cook the soup, and put it on the fire.

      Put the soup pot on the fire and put the pieces of bacon into it.

    2. When the bacon is fried, take it out of the pan and put it aside on a plate.

      As soon as the bacon is fried, take it out of the pan.

    3. In the pan where the bacon was cooked, put the carrots, which must first be thoroughly washed, peeled and cut into small cubes.

      Now pour the diced carrots into the pan.

    4. There, to the carrot, we send peeled and finely chopped onions. KhozOboz draws attention to the fact that onions can be replaced with leeks - then the taste of the soup will be somewhat more tender, and the dish itself will get a kind of Irish touch.

      Add chopped onion or leek to carrots.

    5. Cook carrots and onions over low heat for about 5 minutes.

      Cook the ingredients over low heat for 5 minutes.

    6. We wash the potatoes, peel and cut into small cubes, then put them in a saucepan with onions and carrots.

      We clean the potato tubers, cut them into cubes and send them to the same pan.

    7. Cook vegetables for another 5 minutes over low heat.

      Cooking for another 5 minutes.

    8. Pour chicken or vegetable broth into the pan. Bring to a boil.

      Add broth and bring soup to a boil.

    9. In a separate bowl, mix flour and milk so that there are no lumps.

      In the meantime, in a bowl, mix the flour and milk so that no lumps form.

    10. Pour the resulting milk-flour mixture into the soup, stir with a spoon.

      Carefully add the prepared mixture to the soup, stirring it all the time.

    11. Salt and pepper the soup, bring to a boil, remove from heat and grind with a blender. HozOboz points out that you can make this soup completely homogenized, or you can only grind it slightly so that there are bits of vegetables in the soup - it all depends on your personal taste preferences.

      Now the soup should be seasoned to taste, and then removed from heat and turned into a puree of the desired consistency using a blender.

    12. Add cream to the soup. Return the pot to the heat, bring the soup to a boil and remove from heat.

      Pour a little cream into the soup and put the pan back on the fire.

    13. Pour the soup into bowls, sprinkle with finely grated cheese on top.

      Pour the finished soup into bowls and sprinkle with grated cheese.

    14. Put a few slices of bacon in each plate and immediately serve the soup to the table until it cools down.

      Then add a little bacon fried at the beginning to each plate and serve.

    15. Bon appetite.

      Bon appetite.


    Potato soup looks very appetizing and satisfying, so you might get the impression that it is very high in calories. However, this is not the case - potato soup is an excellent dish for those who follow the figure and take care not to overeat. A bowl of this soup contains less than 200 calories, but it perfectly satisfies hunger. And this soup, like any other pureed first courses, is a great option for those who have stomach problems.

    So now you know how to make potato soup. As you can see, everything is very simple and fast - in just half an hour you can cook a wonderful, tasty, low-calorie and very cozy soup for lunch.

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