Autumnal Potato Cream Soup with Apple and Bacon
Soup
Save recipe
To save recipes, you need a free MixBuch account.
Or use the MixBuch App:
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Trial expired
You have used the two free save slots. Switch to Premium for unlimited recipes!
Get PremiumStarting at €1.49/month
Cook Time
45 min
Servings
4
Difficulty
Easy
Prep Time
25 Min
Description
This potato cream soup with apple and bacon is an absolute highlight in autumn! The combination of sweet apples, savory potatoes and smoky bacon is simply unbeatable. I especially like to make it when it's cold and uncomfortable outside. The goat cream cheese provides a creamy texture and the green peppercorns give the whole thing a special touch. The preparation is super easy and quick with the Thermomix®. A perfect dish for the whole family and can also be prepared well. Be sure to try it!
Ingredients (13 ingredients)
-
1 kg Potatoes
-
250 g Apples
-
2 piece Onions
-
2 tbsp Butter
-
1 etwas Salt
-
1 etwas Nutmeg freshly grated
-
3 tbsp Pernod
-
3 tbsp Peppercorns, green pickled
-
1.25 ml Vegetable broth
-
100 g Breakfast bacon
-
100 g Goat cream cheese
-
0.5 bunch Leaf parsley
-
200 g Whipping cream
Preparation (8 steps)
Preparation of the ingredients
Peel, rinse and dice the potatoes. Peel, halve and core the apples and dice them as well. Peel and dice the onions.
Sauté onions
Put the butter in the mixing bowl and add the diced onions. Sauté for 3 min./120°C/speed 1.
Sauté potatoes and apples
Add the diced potatoes and apples to the mixing bowl, season with salt and freshly grated nutmeg and sauté for 3 min./120°C/speed 1.
Deglaze and simmer
Add the Pernod and 2 tbsp pickled green peppercorns to the mixing bowl. Pour in the vegetable broth and simmer for 20 min./100°C/speed 1.
Prepare bacon
Cut the breakfast bacon into strips and fry in a coated pan without adding any fat until crispy. Then remove and drain on kitchen paper. Roughly crumble the goat cream cheese. Rinse the parsley, shake dry and chop the leaves.
Puree soup
Puree the soup for 30 sec./speed 10 until smooth.
Add cream and season
Stir in the whipping cream and bring to the boil for 5 min./90°C/speed 2. Season with salt and freshly grated nutmeg.
Arrange
Sprinkle the soup with the breakfast bacon strips, 1 tbsp pickled green peppercorns, the goat cream cheese and the parsley and serve.
Finished cooking? Great! 🎉
Share your result with the community and download the MixBuch App!
More images
Created by
Laura Dubois
1
Rezept
0
Kochbücher
Source
URL
External website
Allergens
- Milk
- Sulfur dioxide and Sulphites
ALL features in the app
Download the MixBuch App and save recipes offline – including MiaMix.
• Create your own recipes – from photo, URL or text
• Your favorites always with you – even offline
• Your own cookbooks & weekly plan on your phone
• Push notifications for new recipes & MiaMix updates
• MiaMix: AI cooking assistant with precise Thermomix® steps
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Similar Recipes
Based on category & tags
Creamy Potato Leek Soup
Soup
Creamy Potato-Chicory Soup
Soup
Creamy Pumpkin Potato Soup
Soup
Creamy Red Cabbage Potato Soup with Nut Brittle
Soup
Creamy Potato Soup with Leek and Bacon
Soup
Creamy Mushroom Soup in Rye Bread
Soup
Hearty Meat-Vegetable-Pan from the Oven
Soup
Cremige Süßkartoffelsuppe mit Chili-Garnelen-Spießen
Suppe