Double Potato Soup

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

Double Potato Soup

Yield: serves 3-4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Not just one but two types of potato turn this soup into an autumnal highlight!


  • 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


  1. Peel the vegetables, then cut the (sweet) potatoes into bite small cubes, chop the onions finely and mince the garlic.
  2. 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.
  3. Add (sweet) potato cubes and bring to a boil. Reduce the heat and simmer for 10-15 minutes.
  4. 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

Veggie fritters

Hey guys!

Ooooooft, that last week was really exhausting… so I had decided to treat myself a bit and went to the farmers market at the weekend, meandered in between the little stalls and got lost in the colours, smells and impressions. Naturally I also selected a few lucky ingredients that were allowed to hop into my basket and accompany me home.

Once I arrived in my kitchen I quickly decides to turn my prey into crunchy and colourful veggie fritters: potato, onion, green zucchini & dark red carrots – alternatively you could also use yellow carrots or yellow zucchini or orange carrots, or … you get the point 😉

Delicously crunchy and easy to make! I usually serve the fritters – or rosti, as I call them – as a big serving on their own, just whipping up a quick yogurt-y dip to go with it. But you could also use them as a yummy side dish, that’s totally up to you.




Do you like shopping at the famers market just as much? What was your greatest find or discovery so far?

Stay sweet & HAPPY COOKING!

xx Kristin