Thick, hearty and easy to make potato soup. Don’t let the boring name fool you; along with a thick slice of bread, this one has the potential to be your lunch and dinner!
Or a simple potato soup. Not blended, chunky. Stewy, satisfying.
Seven-ish ingredients. Forty-ish minutes. One pot.
Want an elevator pitch? A potato, some onions and carrots get simmered, and finished off with heavy cream to seal in thickness.
You may think your potato soup is thick enough without the cream. So skip the cream. I do insist you dice potatoes into small cubes. It’s a chunky potato soup, not “eat a whole potato in one bite” soup.
IN ADDITION TO POTATO SOUP...
I’ve written about minestrone before. It’s the recipe my mom picked up while living in the States. It is perfect.
Bey’s soup is classic Bosnian cuisine. Its stock is based on okra. There’s the fast version and version that’s more traditional. If you’re curious about okra, this is a good way to get introduced to this flowering plant. Okra is gritty and it nicely complements tenderness of the veggies and chicken.
Then there is the chicken noodle. Our family recipe calls for chicken soup to be filled with fat grits noodles soft and fluffy as a cloud.
A soup may just save your life one day.
Recipe by Samir Hajdarević.
Potato Soup (Krompir Supa)
- 2 tablespoons oil
- 1 tablespoon butter
- 1 large carrot diced
- 1 yellow onion diced
- 1 garlic clove minced
- ½ to 1 teaspoon salt optional
- ½ to 1 teaspoon ground pepper
- ½ to 1 tablespoon paprika
- 1 tablespoon white flour
- 4-5 cups vegetable broth or chicken broth
- 2 large potatoes about 14 ounces, diced
- 3.5 ounces heavy cream
- ½ to 1 tablespoon parsley
- In a medium pot heat oil and butter over medium heat. Add carrot, onion and garlic. Saute until caramelized.
- Add spices and flour. Stir for 1-2 minutes. Add broth and bring to a boil.
- Add potatoes and simmer for 25 minutes on medium to high. Add heavy cream and simmer 5-10 more minutes.
- Garnish with parsley. Serve and eat warm.