This soup is very simple in terms of ingredients, but its flavor is wonderfully rich and even refined. The roasted potatoes give the soup a delightfully unique taste, and if you already have roasted potatoes on hand, it comes together very quickly. If you've never made a potato soup before — especially a roasted potato soup — I highly recommend giving it a try to discover a whole new flavor. To make it rich and creamy, I added heavy cream, sour cream, and cheese, and for a little depth, onion and garlic. It turned out absolutely delicious!
Ingredients:
- 600 g chicken broth (or water)
- 600 g potatoes
- 200 g onion
- 100 g cheese
- 100 g broccoli (optional)
- 100 g heavy cream, 15-20%
- 50 g sour cream
- 1 tbsp butter + 1 tbsp vegetable oil
- salt, pepper, garlic
How to cook roasted potato soup
Bake the potatoes in their skins — either wrapped in foil in the oven or in a covered dish in the microwave. Let them cool slightly, then cut into rough chunks.
Melt the butter in a heavy-bottomed pot and add the vegetable oil. Add the onion and sauté until soft.
In a separate bowl, combine the heavy cream and sour cream, then stir in a few spoonfuls of the hot soup and mix well. Pour everything back into the pot — this method prevents the sour cream from curdling. Add about 2/3 of the grated cheese and the broccoli. I used frozen broccoli, which I thawed beforehand and cut into smaller pieces.
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