Potato soup recipe of 09-19-2019
There potato soup it is a very easy first course to make, genuine but very tasty, perfect for mid-seasons or during the winter, an excellent alternative to the traditional pasta dish. In this case I used a little bacon to dilute the sweetness of the carrots, but if you want you can omit the bacon and decrease or eliminate the carrots, perhaps replacing them partly with the potatoes themselves and partly with celery, which I think with potatoes. is always fine. You can also add a couple of cherry tomatoes to make the final result even more colorful, as well as vary the aromas, perhaps adding rosemary or the more delicate marjoram. In short, I propose what for me is the perfect version, but you can customize it as you like, of course;)
How to make potato soup
Clean the potatoes, carrots and onion, then cut the potatoes and carrots into cubes, chop the onion and cut the bacon into strips.
Brown the onion and bacon in a pan with the butter.
Add the carrots, let them flavor quickly, then add the potatoes too.
Cover with the broth, bring to a boil, then cover with a lid and cook over medium-low heat for about 20 minutes.
When the potatoes are cooked, season with salt, pepper and nutmeg and blend a part of the mixture, so that it is not a velvety, but a creamy soup.
The potato soup is ready: decorate with fresh parsley and serve.