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Company Logo Latteria Soresina

Classic potato soup

Course

First

Time

60 min

Portions

4 servings

Difficulty

Easy

INGREDIENTS

FO THE SOUP
500 g peeled potatoes
1 medium carrot
1 stalk celery
1/2 white onion
1 medium tomato or 100 g cherry tomatoes
4 tablespoons extra-virgin olive oil
1 vegetable stock cube
500 ml water
Salt

FOR THE TOPPING
4 tablespoons Grana Padano Cheese Pearls

granelli di bontà
Classic potato soup

PREPARATION

  1. Dice the ingredients for the mirepoix – celery, carrot and onion – into small, even pieces. Place in a large pot with oil then cook over medium heat for a couple of minutes. Next, add the tomato cut into small pieces or the cherry tomatoes divided into 4.
  2. Let reduce for a minute, then toss in the peeled potatoes, cut into cubes, stirring to allow the ingredients to take on flavour.
  3. Now, add in the hot water into which you will have dissolved the vegetable stock cube. Cover with a lid then cook over a low flame for about 50–60 minutes, taking care to stir the soup from time to time.
  4. Adjust the salt once cooked. Portion the soup and serve piping hot with a sprinkling of Grana Padano Cheese Pearls.
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