Potato soup with walnuts

Total time: 35m
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 364 Kcal, 6g Protein, 23g Carbohydrates, 25g Fat


  • 1 onions
  • 600 g mealy potatoes
  • 1 tbsp butter
  • 2 dl single cream
  • 9 dl vegetable bouillon
  • 0.25 tsp nutmeg
  • salt and pepper to taste
  • 40 g walnut kernels
  • 1 bunch chives

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  • Chop up the onion and potatoes. Sauté in the warm butter.
  • Pour in the stock, bring to the boil, reduce the heat, cover and simmer for approx. 20 mins. until soft. Puree the soup, add half of the single cream and the nutmeg, heat through, season.
  • Toast the walnuts without adding any oil, roughly chop. Whip the remaining single cream until light and fluffy, stir in the nuts. Roughly chop the chives. Garnish the soup with the walnut cream and chives.
  • Tip:

    Replace the walnuts with cashew nuts.

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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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