Potato - cream cheese soup


  •  17,63 oz (500g) potato
  •  Salt
  •  10,6 oz cream cheese fine herbs (300g). We recommend 2 kegs Almonta Fine Herbs
  •  1-2 tbsp. (1-2 EL) butter
  •  4 thin slices of bread


  • Wash and skin the potatoes and cut them in cubes.
  • Cook them for approx. 20-25 minutes in salted water.
  • Then mash the soup including the cook- water with a blender.
  • Also add 1 keg Almonta Fine Herbs and stir it in the soup. Then let it melt in it.
  • Heat butter in a pan and brown the bread in it.
  • Put the soup in four plates with each big dash Almonta Fine Herbs.
  • Depending on its wishes decorate with parsley.

Nutrition facts (per serving):

  • calories: 1830 kJ/437 kcal
  • proteins: 9,0g
  • fat: 27,5g
  • carbohydrates: 36,5g