Spicy potato soup with cream cheese

Name: Spicy potato soup with cream cheese
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg floury potatoes; 2 Onions; 300 g Celery; 1 TABLESPOON Oil; 1 Bay leaf; 750 ml Vegetable broth (instant); 1/2 bunch Marjoram; 1/2 bunch Chives; 150 g fat-reduced cream cheese (16 % fat); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp grated nutmeg

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg floury potatoes
2 Onions
300 g Celery
1 TABLESPOON Oil
1 Bay leaf
750 ml Vegetable broth (instant)
1/2 bunch Marjoram
1/2 bunch Chives
150 g fat-reduced cream cheese (16 % fat)
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp grated nutmeg

Directions

1
Peel, wash and chop the potatoes. Peel and chop the onions. Clean, wash and slice the celery. Heat the oil in a pot, stir-fry the celery for 5 minutes and take it out.
2
Add the bay leaf, potatoes and onions to the pot and pour in the vegetable stock. Let simmer for about 30 minutes. After 15 minutes cooking time take out about 1/4 of the potatoes. Wash marjoram and chives, dab dry.
3
Put some marjoram aside for garnishing. Chop remaining marjoram and chives. Remove laurel from the soup. Add marjoram and puree everything finely. Add 100 g cream cheese, celery and potatoes, bring to the boil again.
4
Season to taste with salt, pepper and nutmeg. Sprinkle with chives and garnish with marjoram put aside. Mix 50 g cream cheese and milk. Fill the soup onto plates and pour 1/4 of the cream cheese cream into each.