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Recipe of: © Monsieur Cuisine

Potato soup

4 portions
Average difficulty
Ready in: 0:53 h
Preparation time: 20 min.
Created on: 04.08.2016
Last changes: 15.02.2018
  • 3 sprigs flat-leaf parsley
  • 1 onion
  • 1 tbsp butter
  • 500 g mainly waxy potatoes
  • 1 bunch of soup vegetables (400 g cleaned)
  • 800 ml vegetable stock
  • 1 tbsp marjoram, freshly chopped
  • 200 g sour cream
  • ½ tsp salt
  • 1 big pinch of pepper


Per portion:

  • calorific value
    1005 kj / 240 kcal
  • protein: 6 g
  • carbohydrates: 31 g
  • fat: 9 g
Preparation time
20 min.
Ready in
0:53 h
  1. Wash the parsley, shake dry, then strip the leaves off the stems. Place in the blender jug and process for 8 seconds/speed setting 6, then transfer the parsley to a small bowl.
  2. Peel the onion, cut in half, then place in the blender jug and process using the turbo button/6 seconds until finely chopped. Use the spatula to scrape the chopped onions off the sides and back down into the container. Cut the butter into small pieces and add to the blender jug, then brown the onions using the roast button/4 minutes.
  3. Wash, peel and quarter the potatoes, then place in the blender jug. Wash the soup vegetables, peeling the celery and carrot. Roughly chop them into large pieces and add to the potatoes. Top up the blender jug with vegetable stock, add the marjoram and cook for 25 minutes/100 °C/speed setting 1. Next, purée for 30 seconds/speed setting 4–6, increasing the setting incrementally. Add the sour cream, salt and pepper and boil for 3 minutes/100 °C/speed setting 3. Season the soup once more to taste. Serve garnished with parsley.


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