Posts Tagged ‘potato’

Today I would like to share a simple but delicious potato soup with you. I am adding salmon because I believe it makes it even more delicious but if you are not into pink fishy things J, you could also add smoked bacon or eat the soup as it is.

potato soup with smoked salmon

potato soup with smoked salmon 2

Level: Easy | Time: 30 minutes | serves 2


1 knob of butter

2 stalks of celery, chopped

1 clove of garlic, finely chopped

1 medium onion, peeled and chopped

6 medium potatoes, peeled and cut into small pieces

1 leek, washed and cut into rings

1 carrot peeled and cut into small pieces

650 millilitres of vegetable stock

A little cream if you like

50 grams of smoked salmon

Chives (1 handful)

Salt and Pepper

1 bay leave


  1. Heat a little butter in a medium-sized pot on a medium heat. Add the onions and the garlic and cook for 5-10 minutes until the onions are translucent.
  2. Add the rest of the vegetables and cook for another 5 minutes before adding the stock, the bay leave and salt and pepper.
  3. Cover the pot and cook for 15 minutes until the vegetables are soft.
  4. Blend the soup until smooth and add the cream (if you want to use it).
  5. If the soup it to thick, add a little more stock.
  6. Ladle the soup into preheated bowls. Place the smoked salmon in the middle and decorate with sprinkled chives.

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While I was on vacation in Germany I had the time to talk to my grandmother about recipes, soups recipes, of course. She told me about an old traditional recipe she used to cook a lot and sometimes still does. It is a recipe from a time where simple and cheap cooking was very popular and has surprisingly few ingredients.

So, I decided to try it out. And what can I tell you, the simple things are often the best!

grandmas potato and buttermilk soup

grandmas potato and buttermilk soup - bread

grandmas potato and buttermilk soup - bacon

Level: Easy | Time: 45 minutes | serves 2-4



1 knob of butter or a little vegetable oil

150 grams of smoked bacon, cut in small pieces

500 grams of potatoes, peeled and cut in pieces

1 litre of buttermilk

1 litre of whole milk

Salt and Pepper



  1. Cook the potatoes for 10-15 minutes in salted water until they are soft. Using a potato masher or a hand mixer, mash the potatoes to a fine, smooth paste.
  2. In a separate pot, cook the buttermilk and the whole milk together. Make sure that the heat is not too high and the milk does not burn.
  3. Take the milk off the heat and slowly stir the potato mash into the milk.
  4. Fry the bacon until crispy and add to the soup.
  5. Check the seasoning and add salt and pepper if necessary.
  6. Sprinkle with chives and serve warm.

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curried potato and zuchini soup with dill


I bought a big bunch of dill the other day for a salmon pasta dish I was preparing and I had a lot of left. As I love the smell and taste of dill, I wanted to use it in a soup but I had no idea what to cook. After a quick research, I discovered this recipe online. I changed a few things to match my fridge content and I have to tell you, this is one of the best discoveries in a long time.

The initial recipe suggested decorating the soup with pine nuts, which I tried but did not like so much. I would suggest serving it with a nice dollop of crème fraîche and some smoked fish, like haddock or salmon.

Level: Easy | Time: 30 minutes | serves 2-4


Olive oil

1 medium-sized onion, finely chopped

3 medium-sized potatoes, peeled and chopped

1 big zucchini, peeled and cut into medium-sized pieces

500ml of vegetable or chicken stock

100ml crème fraîche and some extra for serving

Salt and Pepper

2 TS of curry powder (I used “Madras hot curry”.)


  1. Heat the olive oil in a medium-sized pot and fry the onion, potato and zucchini for 5 minute on a low to medium heat.
  2. Add the curry powder, salt (if necessary) and a pinch of pepper and the stock and cook for 15 minutes.
  3. Take the soup of the heat and blend until smooth.
  4. Add the crème fraîche and blend again for 1-2 minutes until everything is nicely mixed together.
  5. Add the chopped dill to your soup and stir in.
  6. To serve: ladle the soup into a warm bowl and garnish with a dollop of crème fraîche and if you like some smoked fish pieces.

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When I was walking home yesterday, I saw the blue and white decorated stands of the Dublin Oktoberfest.

It is an annual event and I can not resist it. The lovely smells just make me hungry and even though the music is very cheesy, it’s still great fun.

Inspired by the Oktoberfest I decided to prepare a traditional German potato soup today. It`s simple but delicious.

post potato Photos: Sandra Schumann

Level: Easy | Time: 40 minutes | serves 4


1 knob of butter

1 big onion, finely chopped

2 medium-sized carrots peeled and cut into small pieces

4 medium-sized potatoes cut into small pieces

1 small stalk of celery peeled and cut into small pieces

150 grams of nice smoky bacon rashes

750 ml of chicken or vegetable stock

2 TS of fresh parsley, finely chopped

Salt and Pepper to taste


  1. Heat the butter in a large pot and cook the onions and celery.
  2. After 5-10 minutes add the potatoes and carrots and the stock to the pot and cook on a medium heat for 15 minutes.
  3. Meanwhile cook the bacon in a separate frying pan until crispy. You can cut the bacon in small slices if you like or leave it whole. I do not add the bacon to the soup when cooking it, as the bacon can lose its nice colour and turn into an unappetizing grey.
  4. After 15 minutes take the soup of the heat and mash it with a potato masher. Mash until the soup is creamy and smooth but leave some nice potato and carrot pieces in it.
  5. Check the seasoning and add salt and pepper if necessary.
  6. To serve, ladle the soup into a bowl, decorate nicely with the bacon and sprinkle with fresh parsley.

Guten Appetit!

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