Hi friends,
there are two things that happen automatically when the temperatures drop outside – number one: My apartment will be turned into some sort of cave (with the help of all the candles and blankets I can find) to make cuddly retreat that would convince even the grumpiest bear to go into hibernation right away. And number two: I find myself cooking one soup after the other!
Usually completely without a recipe, just using everything that I have and hand or spot while buying my groceries. Every now and then though I feel like making something special and give it a few more thoughts or seach for inspiration before heating up the stove… that’s what I did this time and it turned out great ♥
I know, potato soup sounds totally unattractive and so boring, but using two different types of potato as well as yoghurt and cheese makes the soup creamy yet hearty – you have to try it for yourself!
Double Potato Soup
Not just one but two types of potato turn this soup into an autumnal highlight!
Ingredients
- 3 tbsp butter
- 1 onion
- 2 cloves of garlic
- 30 g flour
- 800 ml vegetable broth
- 200 ml cream
- 400 g potatoes
- 400 g sweet potatoes
- 100 g grated cheese (for example Cheddar or Gouda)
- 150 g Greek yogurt
- 2 tsp salt
- 1 tsp paprika powder
- 1/2 tsp pepper
Instructions
- Peel the vegetables, then cut the (sweet) potatoes into bite small cubes, chop the onions finely and mince the garlic.
- Melt the butter in a large saucepan over a medium heat and sauté the onions for 5 minutes, adding the garlic for the last minute. Dust with flour, stir well and pour in the broth.
- Add (sweet) potato cubes and bring to a boil. Reduce the heat and simmer for 10-15 minutes.
- Then add cream, Greek yogurt, grated cheese and the spices and stir until mixed well. Season to taste and serve!
That’s the way a perfect soup should be for me! So I’m sure we’ll have this dish quite often this winter – maybe it will be the same for you?
Stay sweet & HAPPY COOKING!
xx Kristin