Potato soup with a crunchy topping

Total time: 40m
Preparation Time: 40m

For 4 people


Claudia - stylingqueen

Nutritional Information

Contains 436 Kcal, 12g Protein, 26g Carbohydrates, 30g Fat


  • Potato soup
  • 1 tbsp olive oil
  • 1 onions, roughly chopped
  • 700 g mealy potatoes, cut into pieces
  • 1 litre vegetable bouillon
  • 1 dl full cream
  • salt and pepper to taste
  • Crunchy topping
  • 1 tbsp olive oil
  • 50 g Bündnerfleisch (Graubünden air-dried meat), cut into strips
  • 50 g walnut kernels, coarsely chopped
  • 2 tsp rosemary, finely chopped
  • To serve
  • 4 tbsp crème fraîche

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  • Potato soup

    Heat the oil in a pan, sauté the onion and potatoes for approx. 5 mins. Pour in the stock, bring to the boil, reduce the heat, cover and simmer for approx 20 mins. until soft, then puree. Pour in the cream, season.
  • Crunchy topping

    Heat the oil in a frying pan, add the meat, nuts and rosemary, stir fry over a medium heat for approx. 5 mins.
  • To serve

    Serve the soup in bowls, add the crème fraîche and crunchy topping.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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