Potato soup with a crunchy topping

Potato soup with a crunchy topping

Total: 40 min. | Active: 20 min.
Nutritional value / people: 436 kcal
, Fat: 30 g
, Carbohydrate: 26 g
, Protein: 12 g

Slowly but surely, summer is coming to an end and autumn is approaching. This heralds the return of soup season. This potato soup is very simple, however the topping gives it added crunch and turns it into a wholesome meal!


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Potato soup

1 tbsp olive oil
1 onion, 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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How it's done

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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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