Blue potato soup with dill and potato chips

Name: Blue potato soup with dill and potato chips
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 750 g blue truffle potatoes; 3 waxy potatoes; 2 TABLESPOONS Oil; 1 l Vegetable broth; 1 l Frying oil; 7-10 Tbsp Salt; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Pepper; 1-2 TABLESPOONS light balsamic vinegar; 1-2 TEASPOONS Sugar; 4 Stem(s) Dill

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
750 g blue truffle potatoes
3 waxy potatoes
2 TABLESPOONS Oil
1 l Vegetable broth
1 l Frying oil
7-10 Tbsp Salt
7-10 Tbsp Sweet peppers
7-10 Tbsp Pepper
1-2 TABLESPOONS light balsamic vinegar
1-2 TEASPOONS Sugar
4 Stem(s) Dill

Directions

1
Peel and finely chop the onion. Peel and wash the potatoes. Cut blue potatoes into pieces. Heat oil in a pot. Sauté potato cubes and onion in it. Add stock, bring to the boil, cover and cook for about 20 minutes
2
Slice the remaining potatoes into thin slices. Heat the frying fat. Fry the potato slices for 2-3 minutes in portions until brown. Remove the potato chips, let them drip off on kitchen paper, season with salt and paprika
3
Finely puree the soup, season to taste with salt, pepper, vinegar and sugar. Wash the dill, shake dry. Pluck flags from the stems and chop finely. Arrange soup in bowls with some potato chips, sprinkle with dill