Potato soup
Today, we have potato soup from @sandraskochblog from the Vitavit® Premium for you.
A soft hiss, a whisper of steam – and the magic is done. Four intelligent cooking settings give you full control: from high speed to gentle steaming. Meat melts on your tongue, fish stays butter-tender, vegetables remain rich in vitamins and crisp. Full flavour, cooked to perfection. Made in Germany from recycled premium stainless steel. Our Vitavit® Premium is your first choice for days with high demands and little time. Fast, reliable, always spot on.
30 min
Total Time
20 min
Cooking Time
10 min
Preperation Time
Ingredients
| 1 kilo | floury potatoes |
| 150 g | Carrots |
| 100 g | Celeriac |
| 100 g | Leek |
| 2 | Spring onions |
| 6 | Viennese |
| 1.2 liters | vegetable broth |
| Salt & Pepper | |
| A pinch of nutmeg | |
| A little oil for frying. |
Instructions
Step 1 of 6:
Peel the potatoes and cut them into cubes about 3 cm in size. Peel the carrots and cut them into thin slices. Clean the leek, cut it into rings, and dice the celery.
Step 2 of 6:
Heat some oil in the pressure cooker. First, sauté the carrots with the celery and leek for 3-4 minutes, then add the potatoes and sauté for another 3-4 minutes.
Step 3 of 6:
Pour in the vegetable broth and season with salt and pepper. Close the pot.
Step 4 of 6:
Select cooking level 3. As soon as the yellow ring appears on the cooker crown, reduce the heat. When the green ring appears, the cooking time of approx. 8 minutes begins. After the cooking time has ended, remove the pot from the heat and then release the steam only via the cooker crown or the control button.
Step 5 of 6:
Remove 1/3 of the soup from the pot. Purée the rest and refine with nutmeg. Add the reserved soup, as well as the finely chopped Wiener sausages and spring onions cut into rings, and briefly warm them in the soup.
Step 6 of 6:
Season again with salt and pepper and enjoy.
