Traditional recipes

Potato cream soup

Potato cream soup

Cream soups were rarely served in our family, only very rarely. I tried one more tomato, which was really inedible :) and if I remember correctly, I think a pea, which was grandma, but the potato one conquered me. I will definitely try other types of cream soups! Maybe you'll give me some more ideas!

  • - 1 kg. potatoes,
  • - 1 onion,
  • - 1 carrot,
  • - 1 small celery,
  • - 1 parsnip,
  • - 1 cube of butter,
  • - bird soup (I can't tell you clearly how much I used, but I think about 1 l .; I filled the difference with water)
  • - 250 ml. fatty cream,
  • - 100 gr. bacon.
  • - 5-6 slices of bread and another 1 cube of butter for croutons,
  • - salt to everyone's taste.

Servings: 6

Preparation time: less than 60 minutes

RECIPE PREPARATION Potato cream soup:

I haven't described too much, because it's so simple that anyone, no matter how anti-talented they are in the kitchen, can't go wrong with this recipe.

So, we clean the vegetables and boil them covered, over low heat, in poultry soup. As I wrote above, I used about 1 liter of soup and filled it with water until the vegetables were covered.

When they have boiled, we drain half of the liquid, which we use depending on the consistency we want to give to the soup. Then, with the vertical blender, pass the vegetables. Homogenize the resulting paste with butter, cream and salt to taste, and if necessary add a little soup. Stir vigorously.

Serve hot, with thin slices of browned bacon and croutons. If you want to prepare the croutons yourself, cut the bread slices into cubes and brown them in a little butter.

The result was delicious!

Good appetite!!!

3 potatoes
1 carrot
1/2 parsnip root
1/2 celery
1/2 tablespoon olive oil

4 steps to prepare cream of potato soup:

1. Peel the potatoes, carrots, parsley root and celery and cut them into larger pieces to reduce their cooking time. Put a pot of boiling water, in which we add the vegetables, a pinch of salt and half a tablespoon of olive oil.

2. After boiling the vegetables, drain them and pass them with a blender, until a homogeneous composition is obtained.

3. The pasta obtained is mixed with the desired amount of water in which the vegetables were boiled, and this composition is boiled once more.

4. At the end we can put a little chopped parsley on top. This cream of boiled potato soup can also be served with croutons.

Tips and tricks for the Sweet Potato Cream Soup recipe:

-I used rice cream for cooking and coconut milk, both from Alpro. But you can also use cream for cooking and regular milk, or any other preference you have.

-Know that the soup lasts well in the fridge, even for a few days. Put it in a tightly closed container.

-Depending on what consistency you want the soup to have, put more or less vegetable soup.

-Heat the milk and cream before adding them to the soup will be more creamy.

Cream of potato soup with ham

-3 1/2 cups peeled and diced potatoes
-1/3 cup diced celery
-1/3 cup chopped onion
-3/4 cup lightly fried ham, diced
-3 1/4 cups water
-2 tablespoons granules of chicken broth concentrate
-1/2 teaspoon of salt or to taste
-1 teaspoon ground white pepper
-5 tablespoons butter
-5 tablespoons flour
-2 cups of milk

Method of preparation:

Put the potatoes, celery, onion, ham and water in a saucepan, on the fire, until it boils, then simmer over medium heat until the potatoes are soft, about 10-15 minutes. Add the granules of chicken broth concentrate, salt and pepper and mix.

Separately, in a pan, melt the butter over low heat. Add the flour and stir constantly with a fork until the sauce thickens, about a minute. Add the milk little by little, stirring constantly so that no lumps form. Continue to boil the mixture over low heat for five minutes.

Add the milk mixture with butter over the potatoes and keep on the fire for a few more minutes, stirring until the soup is hot and homogenous. Serve immediately.

Cream of leurd and potato soup

Can I finally say that spring has come and you know why? Because the dishes have a fresh look, a lively look, they have beautiful and vibrant colors. It simply makes you want to eat them. I was lucky enough to receive freshly harvested leurd of a wonderful raw green. Obviously it's worth turning it into something tasty, so I chose a cream of leurd and potato soup.

Ingredients for cream soup
  • 50 gr butter
  • 2 medium onions or 1 large one (I used red onions)
  • Az leek
  • 500 gr of floury white potatoes
  • 1 liter of chicken soup or hot water
  • 200 g of leurd leaves
  • 4 tablespoons cooking cream
  • Salt and pepper
  • 2 tablespoons olive oil
How to prepare cream of leurd and potato soup

I started by cutting the potatoes into cubes, and the onion and leek, how small I managed.

In a pot I put the two tablespoons of olive oil and butter, let them boil, then added the onion and leek. I hardened them until they became glassy. Also now I added the potatoes and some of the chicken soup, letting them boil for about 20 minutes or until I could easily pass them with a fork.

Meanwhile, I cut the leurd leaves into strips, which I added over the potatoes and topped with the rest of the chicken soup. I let them boil for a few minutes until they softened.

Also now I added salt and pepper, and with the help of a blender I turned the soup into a fine cream, of a very fine green. I put it on the fire for a while to boil, then I added the cream for cooking and I mixed it.

I garnished the creamy potato soup with leurd with small pieces of toast with garlic and a few toasted pine buds. It was nutritious and delicious!


Hello friends, for today I offer you an extraordinary cream of potato and fennel soup. It is a delicious, healthy and quick to prepare recipe. I tasted fennel for the first time thanks to this soup and to tell you honestly I really liked it and I promise you that there will be more recipes with this ingredient. I wish you good luck and a beautiful week.


  • 1 fennel bulb
  • 1 onion (average)
  • 2 potatoes (large)
  • 1 clove of garlic (chopped)
  • 100 gr. & # 8211 bacon
  • 2 tbsp & # 8211 cream
  • Olive or sunflower oil
  • Salt and black pepper

For vegetable soup:

For decoration:

Method of preparation:

  1. For the vegetable soup: clean the vegetables, cut them into large pieces and put them in a saucepan with 1.5 liters of salted water. Boil the soup over high heat for 15-20 minutes, then strain it. All that remains is the liquid, without the vegetables.
  2. Cut the fennel in half and then remove the hard core. Then cut it into cubes with the onion.
  3. Heat a saucepan over medium heat with 2 tablespoons of oil. Add onion, fennel and garlic. Be careful, you do not have to brown the ingredients but soften them for a few minutes.
  4. After a few minutes, add the diced potatoes and let them simmer for about 5 minutes. Then pour the vegetable broth and stir a little. Allow to simmer over medium heat for 15-20 minutes or until potatoes are soft.
  5. Meanwhile, cut the bacon into small (thin) cubes and brown them on the hot pan. When the bacon becomes crispy, take it out on a paper towel to absorb the excess fat.
  6. Place the fennel and the other ingredients together with the liquid left in the blender, put the lid on and mix until you get a soft-fine puree. Add the cream, season with salt and pepper to taste and mix for a few more seconds to mix well.
  7. Pour the soup into bowls, sprinkle over crispy bacon and chopped parsley. Good appetite.


  • If you do not have fresh vegetable soup, add a concentrated cube of vegetable or chicken soup to 1 liter of water.

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood

Nettle and potato cream soup

This one nettle and potato cream soup it can arouse the interest of anyone who wants a fast, light but at the same time nutritious and full meal.

The recipe is extremely simple. All you have to do is cut the ingredients, harden them and boil them. The last step is to blend them with the blender.

Nettle and potato cream soup

Cream of potato soup

Steamed french fries, but why not choose potato cream soup from time to time? A consistent, fasting and very tasty dish in this combination.


1.5 l of water
4 potatoes
1 carrot
1 celery
1 onion
1 red bell pepper
1 glass (150-200 ml) cup of vegetable soup
2 tablespoons oil
& frac12 - 1 cup coconut milk (or regular milk, if you are not fasting)
2 tablespoons sm & acircnt & acircnă (optional, if you are not fasting)
finely chopped green onions
a little finely chopped parsley

Method of preparation

Boil about 1 liter and a half of water with a little salt. When it boils, add the washed, peeled and diced potatoes, 1 carrot, 1 celery, 1 onion and 1 red bell pepper & ndash all the vegetables cleaned and chopped according to preference.

Leave for 20-25 minutes, turn off the heat, remove the vegetables and keep the remaining liquid (vegetable soup).

Take more potatoes and put them in a blender with a little vegetable soup (so they can be mixed) and 2 tablespoons of oil. Mix very well, then put the mixture & icircn in a saucepan, on the fire, next to 1 glass of vegetable soup.

Depending on the consistency, you can add a little soup or not. Add over & frac12-1 cup of coconut milk and 2 tablespoons of sm & acircnt & acircna (optional, if you are not fasting), a pinch of salt and leave a little on the fire for about 10 minutes.

Sweet potato cream soup & # 8211 and a little about cream soups in general

Hello, my name is Ciprian and I'm from the vegetable sect in the fridge that no one loves anymore, do you have five minutes to talk a little about cream soups? I stand at the door, I don't go in, I don't ask for money, I don't call anyone to church, we just sit and talk. That there is a lot of injustice around them, maybe we can get them on the right path.

For a people of soups, cream soups are a kind of intruders appeared no longer known when in the fortress, with eternal immigrant status. It's ok, we know they're there, they don't bother us, they don't bother people on the street, we accept their existence as long as they don't take care of our ancestral emblem, the borscht.
But with all my love for the tradition of zamuri, which I would even call religious, about the area of ​​sarmales, I consider cream soups much more valuable. For two reasons. That sometimes uncertain mash from a cream soup can allow you to save a lot of ingredients on their way to the trash, but more than that, it's a much larger playground than our Romanian soups.

Unfortunately, cream soups have acquired this image of food specific to hipster bistros. It will be hard to get out of here. Obviously, it's a generalization, it's not an absolutization, but no matter how strong the relationship with these soups on a personal level, we have to admit that you don't really hear people around bragging about the cream soup he turned his back on. family and friends at their home.

I will give you just one example of cream soups as a method of saving ingredients. The other day I made a cold & # 8211 or meatball, as the southerners call it & # 8211 where I boiled a basket full of vegetables. At my house, in the old days, those were drawn on a dead line and thrown in the trash. I grew up with that, I did that for a long time and I think there are many just like me. Until I realized that borhot can mean a very tasty meal, in fact. To which I added two more apples that had become a bit crumpled and that no one wanted anymore. And some new onions hardened in butter, with a little ginger along the way, with thyme and some cream at the end, I ate and fainted. But the same can be done with vegetables in a clear soup. Or even with vegetables from a stock soup.

I have reached that point in my life where I have great joys when I feel that I have saved food from perdition. I'm much more careful now about how much I can consume and what I can save, that's why I came to love cream soups so much.

The technique is generally the same, a very simple one, after you understand the rules or the main steps, nothing can stop you, Soup Maker should write on your kitchen door.

So, never throw anything away. Whole or just leftover celery, tomatoes, cucumbers, peppers, onions, leeks, peas, carrots, parsnips, parsley, potatoes, avocados, broccoli, cauliflower, pumpkin, eggplant, asparagus (well, if you pay for asparagus and get to you wonder if you should throw it away or not, I think you still have a problem with cooking), apples, pears, I could write here dozens of lines, these are out of breath. Cream soup can also be made from melon. And, God, how good she is! Because it's not just vegetables or fruits. There are the rest of the spices that carry these combinations in areas of endless splashes.

Whether it's an indefinite mix of ingredients, or creamy pedigree soups, trust these recipes, they're about the most accessible way to what's newer called comfort food. Those who are now barely groping in the kitchen can gain a lot of confidence if they start from here.
Because the other day I had some sweet potatoes left over from the croquette recipe, what came below came as naturally as possible. It is inspired by a recipe book with soups and creams, the carrots were basic there, but I made small adjustments along the way.


  • 500 g sweet potatoes peeled and cut into thin slices
  • 100 g peeled and chopped carrots like potatoes
  • 1 healthy onion, thinly sliced
  • 2-3 cloves of garlic, chopped
  • 15 g fresh, cleaned and grated ginger
  • 1 & # 8211 1,2 l stock of chicken or vegetables
  • 100-150 ml cooking cream
  • ½-1 orange juice
  • 35 g butter
  • oil
  • salt pepper
  • seed mix

Melt the butter with a little oil in a pot, and when it heats up well, add the onion. This should stay there for a few minutes, fire more slowly, until it softens enough. Add the garlic for about 30 seconds, then pour the potatoes and carrots, mix well enough to pass everything through the butter in the pot.

Pour the stock soup, leave it until the first boil, put the lid on, the fire is low and for about 15-20 minutes you do your job.

Before turning off the heat, add salt, pepper, ginger and orange juice to the soup. I first recommend the juice from half an orange, then see if you feel the need to grow a little more. Ginger and orange juice give a sour touch to this soup, it is a sweet and sour that you should control according to your taste.

Remove from the heat, allow to cool slightly, pass everything through a blender and put on the fire again. Now add the cream, let it simmer for another 5-10 minutes, during which time stir in the soup.

Season in a plate with a mix of seeds, preferably lightly fried on a dry pan, or with something green, take a close-up picture and let it go on the big internet. Likes and hearts will catch up with you if you don't know where to hide. After the roller passes, it's ok, you can eat.

Cream of potato soup with garlic

Cream of potato soup with garlic served with homemade croutons and decorated with parsley. A delight!

A velvety cream soup full of vitamins, easy to prepare, only good for babies, children and not only & # 8211 potato cream soup with garlic.


  • 6 potatoes
  • 2-3 carrots
  • 1 parsley root
  • 1 parsnip root
  • 1 celery, small
  • 1 head of garlic
  • a tablespoon of oil, (only for children older than 1 year), (only for children older than 1 year)

Steps needed to prepare

  1. Potatoes, carrots and roots are cleaned and boiled in a pot of water.
  2. Optionally, for children over 1 year of age, a little salt and a tablespoon of oil can be added. Let the pot covered with a lid simmer.
  3. Meanwhile, grind the garlic.
  4. After the vegetables have boiled, we will mix them in a blender, adding the water from the soup resulting from the boiling, until we get a creamy consistency.
  5. It is still boiled, along with crushed garlic and a little pepper.

For extra flavor, I prefer to garnish the soup plates with a few green parsley leaves. To appreciate even more its velvety texture, I serve it with some crispy, homemade croutons. It is a dish that will surely appeal to babies and children.

Update: Here is a short video with the preparation of the network from the show Everything about mothers.