Creamy Potato Soup Recipe

This creamy potato soup recipe is based on my grandmother’s classic recipe

She made the recipe work without processing the vegetables and leaving out the sour cream, using roux instead. She prepared this soup on a regular basis, which is no wonder, as it is done in no time and tastes fabulous.

(Nearly) all you will need for it, is what you’re certain to always have at home.

Creamy Potato Soup Recipe

The cream soup variety requires sour cream and fresh coriander (a herb I do not particularly like, but which goes very nicely here).

If you don’t have any or it doesn’t agree with you, you can easily replace it with parsley.

Here’s the Creamy Potato Soup Recipe:

The Recipe


(Serves eight as an appetizer or four as a main course)

1 kg (2 lb.) potatoes

500g (1 lb) / 1 bunch soup vegetables (carrots, celery root, leeks, parsley)

1/2 onion

1 cup (200g / 7 oz.) sour cream

Glass of white wine

Fresh coriander (or parsley) leaves

Olive oil

Caraway seeds

Salt, pepper


Wash and/or peel the vegetables and dice into cubes.
Lightly sauté the leek and onions.

Deglaze with white wine and add the remaining vegetables. Add water.
Season with caraway seeds and salt.

Simmer for 30 minutes, until the potatoes begin to fall apart.

Remove half of the vegetables with a slotted spoon and using a blender or food processor, purée the remainder until smooth. Return vegetables to saucepan.

Stir in the sour cream, season to taste with ground pepper and coriander
(or parsley).

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.