Turkish cuisine · Soups & Stews

Turkish Potato Soup

Simple potato soup with onion, carrot and milk, finished with butter and parsley.

Ingredients · for 4 servings

• 800 g starchy potatoes
• 2 carrots
• 1 onion
• 3 tbsp butter
• 1 tbsp flour
• 800 ml strong vegetable broth
• 250 ml milk
• 1/2 bunch parsley
• 1 pinch nutmeg
• Salt, pepper

Instructions

1. Peel the potatoes, carrots and onion; cut the potatoes into 2 cm cubes, the carrots into thin slices and the onion finely.
2. Melt 2 tbsp butter in a pot and sauté the onion and carrot over medium heat for 5 min. until the onion is translucent.
3. Sprinkle in the flour, sweat for 1 min. while stirring and gradually pour in the vegetable broth, stirring vigorously.
4. Add the potato cubes and cook over gentle heat for 20 min. until they fall apart and the soup begins to thicken on its own.
5. Purée about half the soup, stir it back in, add the milk and season with nutmeg, salt and pepper; the soup should be spoon-thick but not mushy.
6. Ladle into bowls, dot with the remaining butter and serve sprinkled generously with chopped parsley.