Traditional recipes

Potato soup with leeks and yogurt

Potato soup with leeks and yogurt

I wanted a "white" soup but without sour cream. The consistency and fat of Greek yogurt is very suitable for my purpose.

  • 1 kg of potatoes
  • 1 carrot
  • 1 parsnip
  • 1 leek
  • 1 gogosar
  • 1 hot pepper
  • 1 slice of celery
  • 1 large Greek yogurt [500 gr]
  • green parsley
  • salt

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Potato soup with leeks and yogurt:

  1. Clean and wash all vegetables.

  2. Put a pot with 3-4l of boiling water and a little salt.

  3. First cut into cubes carrots, celery, parsnips and bring to a boil.

  4. Then finely chop the leeks and hot peppers. They are boiled under the lid.

  5. After 10 minutes, add the diced potatoes.

  6. Leave for another 15-20 minutes on the right heat and try if the vegetables have cooked.

  7. Last time put the finely chopped donut.

  8. Pour the yogurt into a larger bowl and dilute it with hot juice, then mix it with the soup [the flame of the stove is minimal].

  9. Adjust the taste with salt if needed and serve with plenty of green parsley and chopped green leeks.

Tips sites


Add the donut or red pepper in soups / soups towards the end of cooking, they will have a vivid, beautiful color. In this way, the nutritional qualities are better preserved.

Potato cream soup simple and quick recipe

Potato cream soup simple and quick recipe. How to make potato cream soup with sour cream? What is the right consistency of a cream soup? What other vegetables are put in potato soup? How to pass a vegetable cream soup?

I really like cream soups and I prepare them often. This cream of potato soup is one of the simplest recipes. It cooks quickly (in 40 minutes) and is extremely tasty. Many people do not know what the consistency of a cream soup should be: how thick or thin should it be? The right spoon should not be in it (it would already be puree) but it should not be too fluid.

Cream soups are a good way to persuade children to eat vegetables. Many of them refuse boiled vegetables from soups or broths and by passing them we offer them a more interesting option.

The thickening agent most often used in soups is the potato. It is present in most recipes. You should know that I also used rice to thicken the soups and the result is very nice: they come out much finer and more velvety! See here how I did it a pumpkin cream soup with rice.

Here is a recipe of cream of mushroom soup with sour cream for which I used potatoes.

The potatoes suitable for cream soup are the floury ones that are good as well for puree. You can find such potatoes in supermarkets, on 2.5 kg nets (inscribed with the type of potato).

The pleasant taste and aroma specific to these cream soups are given by the butter in which the vegetables are slightly hardened at the beginning. Onions and / or garlic should not be missing either because they also contribute to the flavor of these soups. So is salt! If you don't salt it properly, you will get a bland, tasteless soup.

The cream used in most of these cream soups is the sweet, natural one (whipped cream type, with at least 30% fat). I do not recommend the use of artificial cream & # 8222 for cooking & # 8221 (like Gran Cucina or similar). Also, the cream of the pancake (fermented, sour) is not very suitable because it can be cheeseed and the cream soup will look & # 8222cut & # 8221. If you count the calories you should know that you can skip the cream and the final product will not be majorly affected. Okay, it's tastier with sour cream

From the quantities below we obtained approx. 6-8 servings of potato cream soup (3 L).

Ingredients for the pumpkin cream soup recipe

  • A pumpkin
  • two potatoes
  • a leek
  • about 200g sliced ​​bacon
  • two tablespoons sour cream for decoration
  • pumpkin seeds
  • bread croutons
  • salt and pepper and 50g olive oil

How to prepare the recipe for pumpkin cream soup with leeks

The pumpkin, cleaned of seeds and peel, is cut into cubes together with the potatoes and the leeks are put in a pot with water and a teaspoon of salt, enough water to contain them. Simmer for about 30 minutes until the vegetables are well softened, you can try with a fork & hellip.
After they have boiled, add the two tablespoons of oil and as hot as they are, pass them with the blender until you get a puree, add salt and pepper to taste.

We brown the sliced ​​bacon until it becomes crispy, without oil, in a Teflon pan. We brown the pumpkin seeds a little.

Presentation and service

Place the cream soup on the plate, put the two tablespoons of sour cream in the middle, the browned bacon and the bread croutons on the edge. At the end, put the pumpkin seeds.
The recipe is a classic one, improved by me with leeks.

The average grade given by the jury for this recipe is 9.75.

Recipes with Gina Bradea & raquo Recipes & raquo Pumpkin cream soup with leeks and potatoes, with sour cream and bacon

  • 500 g potatoes
  • 400 ml of soup
  • 150 g kaizer
  • 250 g boiled ham
  • 120 g sour cream
  • 2 leeks
  • 1 medium onion

How do we prepare the potato soup recipe with kaizer?

Wash the potatoes, peel them and cut them into cubes. Onions and leeks are cleaned and chopped.

In a large non-stick pan, cook the kaizer until crispy and set aside. In the leftover fat, add the chicken soup and bring to the boil. Add the potatoes, leeks and onions and simmer for 20 minutes.

1 third of the vegetables are removed from the pot and the rest are crushed with a blender until it becomes like a cream soup. Add the rest of the vegetables back to the pot, diced ham and simmer. Remove from the heat and mix the cream. Do not boil after this step.

Presentation and service

Serve hot, with the pre-cooked kaizer on top.

The recipe and the photos belong to Maria Pintean and participate with this recipe in the Great Winter Contest 2019: cook and win

Corn soup with potatoes and smoked meat

Do you want a filling soup, extremely tasty and good-looking, that you can prepare quickly? Try the corn soup with potatoes and smoked. A delight for the period July-August when we have corn at our discretion and a comfort for the cool days of early autumn!

1. Cut the smoke into cubes and fry in butter. Remove to a plate when browned, then sauté the finely chopped onion.

2. Peel the potatoes, cut them into cubes and add them to the onion. Pour the soup and let it boil for 10-15 minutes, until it softens and the potatoes penetrate with the rest of the flavors.

3. Drain the corn kernels and add them together with the milk to the soup. Season with salt and pepper to taste. Bring the soup to a boil, but without boiling.

Potato salad with onion and yogurt

Potato salad with onion and yogurt, with dill and lemon A healthy and tasty salad that I made with new potatoes and green onions and that accompanied a red steak from lamb meat. In winter it can be prepared with old potatoes and onions (even with red onions).

Every spring I look forward to the appearance of new potatoes. I really like fried, baked or boiled in shell. No, you can't puree new potatoes because they don't have enough starch yet. Instead they can be done Delicious potato salads & # 8211 here you will find 4 recipes.

On Pentecost I did one lamb steak flour and I thought of making it a lighter liner. This is how this potato salad with yogurt and dill was born, as the second garnish besides a assorted green salad. This Greek yogurt dressing with dill and lemon it's great! It has a fresh and cheerful note.

The potatoes can be boiled the day before and kept cold (in shell). Bridge: put 2-3 teaspoons of salt in the water in which the potatoes boil! Even if they are not completely salted, they will taste better than those boiled in plain water.

Depending on the size of the potatoes, calculate 2-3 pieces / person (if they are smaller) or 1 large potato / person. My advice is to make a larger amount of potato salad because it keeps well cold for 2-3 days.

Potato and leek cream soup

An unusual and tasty combination, potato and leek soup is prepared in record time. In almost half an hour you will have a delicious meal ready.

Heat the oil and butter in a large pot over high heat. Cook the leeks and garlic for 5 minutes, until the leeks soften.

Add the potatoes and cook together for 5 minutes.

Add 1 liter of water and bring everything to a boil. Lower the heat and simmer covered for 25 minutes until the potatoes are soft.

Pass the mixture through an immersion blender until you get a thick, creamy liquid. Season with salt and pepper.

Serve hot soup with chopped green onions, 1 tablespoon sour cream and croutons.

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Cream of potato soup with sauteed mushrooms

Autumn and winter are not my favorite seasons and all I want during these months is to hibernate under the blanket, with a hot soup and a book. During the summer I don't make soup or soups very often, because it's usually too hot, but they seem perfect for the cold season. And cream soups are very easy to prepare. I think I've mentioned this before, but I'm always amazed at the minimal effort put into something so good and nutritious. The vegetables are either boiled or browned in the oven, seasoned and mashed.

For a different texture and extra flavor, I decided to add sauteed mushrooms. I used shiitake mushrooms, although I would have liked wild mushrooms, but they seemed too expensive. A large mushroom costs 6 złoty & # 8230about 6 lei, being still at the beginning of the season. I hope to find them cheaper now, because they are in high season and there was even a news recently about a gentleman who picked 5,000 mushrooms in 3 hours, in a forest in the county where I live, or rather voivodeship . Mushroom picking is like a national sport in Poland.

2 tablespoons sunflower oil, 3 cloves garlic, 2 carrots, 1 leek, ½ kg potatoes, 1 tablespoon cumin, a handful of fresh coriander, 50 g butter, 200 g shiitake mushrooms, salt, pepper.

Fry 2 cloves of crushed garlic in sunflower oil. Carrots and leeks are cut into thin slices and sauté for 5 minutes. Next, the potatoes, which are cut into small cubes, are thrown into the pan and covered with water. Boil until the vegetables become soft enough to be mashed.

Wash the mushrooms thoroughly, but carefully, because they are fragile, dry them lightly with a napkin and cut them into cubes. Brown in a hot pan with butter and a third clove of finely chopped or finely chopped garlic. Season with pepper, preferably freshly ground.

When the vegetables are ready, add the finely chopped coriander, season with finely crushed cumin, salt and pepper and pass finely with a vertical mixer. Add water until the soup is thick or thin enough, according to your preferences.

To serve, put mushrooms in the bowl and cover with some generous soups.

German potato soup & # 8211 delicious recipe for cold days

When it's already cold and dark outside, nothing compares to a hot soup at home, in the privacy of your own home, by candlelight. We suggest you try a German potato soup and even serve it by candlelight. We recommend that you heat the plates in the oven beforehand. That's exactly what the Germans do and enjoy a warm meal for longer. Here is the recipe taken from Berlin from a German family.

A hot soup of fresh ingredients is helpful for maintaining health, figure. It also helps regulate body temperature after being exposed to the cold. In addition, the soup is recommended for hydration. If you go to Germany you will surely find in the menus of traditional German restaurants the famous "kartoffelsuppe". Try it with confidence both at the restaurant and at home. In summer this soup is served cold and is just as delicious.

4 leeks,
8 potatoes,
3 carrots,
1 teaspoon rosemary,
1 cup vegetable soup,
1 link parsley,
salt, oil,

Peel a squash, grate it and slice it.

Boil the potatoes for 5 minutes then strain (keep the juice).

Carrots and leeks are cooked in oil, 2-3 minutes, at the end add rosemary and salt.

In a bowl previously greased with oil, place the vegetables as follows: a start of potatoes and a start of carrots with leeks, the last start will be potatoes.

Pour the remaining potato juice and cover the composition.

Ceramic gratin tray

Put it in the oven and let it simmer until the water drops and the potatoes are lightly browned. You need a good tray for gratin. And we propose a specially designed ceramic tile.

When they are ready, sprinkle the finely chopped green parsley.