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Creamy potato soup

Great soup for cold wetter days. Creamy, rich and full of taste.


  • 0,5 kg potatoes
  • 1 bay leaf
  • 1 tsp crushed cumin
  • 3 black peppercorns
  • 2 peeled garlic cloves (whole)
  • 1,5 l water/broth
  • 100ml sweet cooking cream
  • 200ml milk
  • 1,5 tbsp flour
  • 1 tbsp ground. starch
  • 0,5-1 tbsp vinegar
  • 1 tsp sugar
  • Pinch of chilli


  • Peel the potatoes, cut into equal sized cubes and wash under running water.
  • Then put them in a saucepan with the bay leaf, crushed cumin seeds, 3 black peppercorns and 2 peeled garlic cloves (whole).
  • Pour water over everything so that it is ca. 2 cm above the edge of the potatoes. Then add salt and let cook, covered, on a low heat for 15min.
  • To thicken, combine 100ml sweet cooking cream, milk, flour, potato starch in a bowl and stir everything together until the lumps disappear.
  • Pour the mixture through a sieve to the potatoes and stir. Let it boil for a short time, then turn off the heat.
  • Finally, season with 0,5-1 tablespoon of vinegar (depending on who likes it sour) and sugar. I also add dill and chilli.
  • Serve with hard-boiled egg or smoked meat or sausage.

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