Creamy potato and sour cream soup

Name: Creamy potato and sour cream soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 collar Soup greens (approx. 500 g); 3 Onions; 2 Garlic cloves; 600 g floury potatoes; 2 TABLESPOONS clarified butter; 7-10 Tbsp salt, pepper; 7-10 Tbsp ground caraway; 3 TSP Vegetable broth (instant); 6 Stem(s) Marjoram; 100 g Schmand

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 collar Soup greens (approx. 500 g)
3 Onions
2 Garlic cloves
600 g floury potatoes
2 TABLESPOONS clarified butter
7-10 Tbsp salt, pepper
7-10 Tbsp ground caraway
3 TSP Vegetable broth (instant)
6 Stem(s) Marjoram
100 g Schmand

Directions

1
Clean or peel and wash the soup vegetables. Cut carrots into small pieces, leek into rings. Dice celery finely. Peel and finely dice onions and garlic. Peel, wash and roughly dice the potatoes.
2
Heat clarified butter in a large pot. Sauté onions and garlic in it. Add soup greens and potatoes and fry. Season with salt, pepper and caraway. Deglaze with 1 l water and stir in broth.
3
Bring to the boil, cover and cook for 20-25 minutes.
4
Meanwhile wash the marjoram, shake dry, pluck the leaves from the stalks and chop finely. Remove soup from the stove. Puree only coarsely with a hand blender. Stir in sour cream and marjoram. Bring to the boil again briefly.
5
Season to taste with salt, pepper and cumin.