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Salzburg potato soup Recipe

by Easy Cook - Laka kuharica

Ingredients

30 g butter 1 small onion, chopped 40 g celery stalks, sliced 1/2 leek, sliced 2 medium carrots, thickly sliced 50 g beets, peeled, cut into large chunks

400 g potatoes, peeled and cubed 800 ml beef bouillon from 1 cube 2 bay leaves, dried or fresh Marjoram, crushed 300 ml cream 1/4 tsp pepper

Directions

1. Sauté in butter for 5 minutes onion, celery, leeks, carrots and beets.
2. Add potatoes, bay leaf and marjoram, stir and pour in the beef stock. Bring the soup to the boil.
3. Add cream, reduce the flame and cook for 15 minutes or until the potatoes are completely tender.
4. With a slotted spoon transfer the vegetables into a blender, add some soup and blend until smooth and velvety.
5. Stir in the remaining soup, strain through colander.
6. Season with pepper and serve with toasted country bread.

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