Cream soup with potato and Baltais cheese
Hot creamy soup with soft potato flavour and subtle truffle notes, ideal for cold days.
Ingredients
- Potatoes 500 g
- Melted cheese with truffle Baltais 180 g
- Vegetable broth 1 l
- Onion 1 piece
- Cream 20% 200 ml
- Salt to taste
- Black pepper to taste
- Butter 1 tbsp
We add only what we sell. The rest is up to you.
Method
- Cut the potatoes into cubes and finely chop the onion.
- Heat butter in a saucepan and sauté the onion over medium heat for 2 minutes.
- Add the chopped potatoes and vegetable broth, bring to a boil.
- Simmer for 15 minutes until the potatoes are completely soft.
- Add the melted cheese, cut into pieces, and stir until completely dissolved.
- Pour in the cream and stir well.
- Season with salt and black pepper and serve hot with croutons or fresh bread.
