French Hebrew

Thick potato soup

  • 40 mins
  • 8 ingredients


  • potatoes, peeled, cut in even cubes 5
  • onion, peeled, cut in little cubes 1
  • Double cream/vegetable stock 250 ml
  • parsley root, peeled diced into little cubes 2
  • garlic cloves 2
  • tablespoons olive oil 2
  • Salt and pepper
  • Water 1 cup


Fry onion, root, garlic, potato in olive oil for 10 minutes (It is important to mix well during frying so as not to brown the vegetables, the soup is white)

Add liquids (cream or stock) and cook for 30 minutes longer

Use hand blender to blend all in pot.

Add salt if requires

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