Onion-cream cheese soup


  • 1 potato
  • 2 big onions
  • 1 tbsp. (1EL) oil
  • 1 liter vegetable broth
  • 10,06 oz cream cheese fine herbs (300g). We recommend 2 kegs Almonta Fine Herbs
  • 4 slices breakfast bacon


  • Wash the potato, skin it and cut it in little cubes.
  • Peel the onions and cut them in fine onion rings.
  • Head oil in a pot, add the onion rings and the potato cubes until it is glassy.
  • Add vegetable broth and let simmer for 20 minutes.
  • Also add 1 keg Almonta Fine Herbs and stir it in the soup. Then let it melt in it.
  • Cut the breakfast bacon and fry it without fat in a pan.
  • Put the soup in four plates. Serving it with the breakfast bacon, un dash Almonta Fine Herbs together with chives and fresh bread.

Nutrition facts (per serving):

  • calories: 1323 kJ/316 kcal
  • proteins: 7,1g
  • fat: 27,4g
  • carbohydrates: 9,5g