Potato soup with the Thermomix® stands or falls on two things: floury potatoes that bind the soup naturally, and speed 7 instead of Turbo when blending. Go to Turbo and you turn starch into paste. 750 g of floury potatoes in 1000 g of vegetable stock, cooked for 30 minutes at 90°C on speed 1, then blended for 30 seconds on speed 7, increasing gradually. The soup turns creamy without added cream and thickens without a roux. Add smoked salmon and pan-fried chanterelles and a weekday bowl becomes Sunday lunch.
Potato Soup with the Thermomix®
Ingredients 0 / 13 ✓
- 1 bunch parsley
- 1 garlic clove
- 2 onions
- 30 g olive oil
- 750 g floury potatoes
- 1000 g vegetable stock
- 1 tsp salt
- 1 tsp white pepper
- 100 g chanterelles
- 100 g smoked salmon
- 2 tsp creamed horseradish
- 100 g crème fraîche
- 1 tbsp olive oil for frying the chanterelles in a pan
Instructions 0 / 7
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1
Chop the herbs.
Wash and dry the parsley, place the leaves in the mixing bowl, chop for 4 seconds / speed 8 and set aside.
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2
Chop the garlic.
Peel the garlic, place in the mixing bowl and chop for 4 seconds / speed 8.
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3
Sweat the onions.
Peel the onions, halve them, place in the mixing bowl, chop for 4 seconds / speed 5. Add the oil and steam for 3 minutes / Varoma / speed 1.
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4
Cook the potatoes.
Meanwhile, peel the potatoes, cut into pieces and add to the mixing bowl. Add the vegetable stock, salt and pepper and cook for 30 minutes / 90°C / speed 1.
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5
Sear the chanterelles.
Meanwhile, clean the chanterelles and sear in a pan with a little oil for 3 minutes over a high heat, stirring regularly. Remove the pan from the hot hob, add the chopped parsley and stir well. Set aside.
Cut the smoked salmon into strips about 1 cm wide.
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6
Blend.
Blend the contents of the mixing bowl for 30 seconds / speed 7, increasing speed gradually. Add the creamed horseradish and crème fraîche and mix for 20 seconds / speed 3.
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7
Serve.
Serve the soup garnished with the chanterelles and smoked salmon.
Alternative: You can leave out the chanterelles and the smoked salmon and you will have a classic potato soup.
Video
Nutrition per serving
Why floury potatoes are not optional but essential
Floury varieties contain more starch and break down more easily during cooking. The potatoes release starch when blended, and the soup thickens by itself. We cook the potatoes for 30 minutes at 90°C on speed 1 directly in the stock. The potato becomes soft enough to break down during blending without needing much force.
Waxy potatoes also work, but take longer and produce a more rustic texture. If that is all you have: blend for less time, otherwise you are fighting the potato. The binding will be weaker because waxy varieties release less starch.
Speed 7 increasing is the upper limit, Turbo turns soup into paste
This is where the soup is saved or ruined. We blend for 30 seconds on speed 7, increasing gradually. Turbo is off limits. At too high a speed, the starch cells burst, releasing amylose and turning the soup into a slimy mass. The principle is the same as wallpaper paste: broken starch chains cross-link and form a thick, unpleasant texture.
Only then do the creamed horseradish and crème fraîche go in, stirred through briefly on speed 3. If crème fraîche is cooked for too long or blended too fast, it splits and the soup feels heavy. A brief stir is all it needs.
Chanterelles in the pan, smoked salmon added to the finished soup
We sear the chanterelles separately in a pan with a little olive oil over a high heat, three minutes is enough. Adding them to the mixing bowl means losing bite and roasted flavour. The mushrooms go soft and disappear into the soup. With chanterelles and their delicate, slightly peppery character, that would be a waste.
We also add the smoked salmon only to the finished soup. Its salty, smoky flavour needs no more heat; in fact, the opposite is true: it would fall apart if heated. Placed on top as a garnish, it meets the creamy base and complements the earthy flavour of the mushrooms without competing with it. If you have leftover smoked salmon, a smoked salmon pâté with the Thermomix® is a great second use.
When the soup thickens too much after standing
Potato soup thickens as it sits. When you reheat it, add a little stock and warm gently on a low stir setting. Do not blend again, otherwise the starch problem returns. In the Thermomix®, speed 1 or 2 at around 80°C is enough until the soup flows again.
In the fridge it keeps for 3 to 4 days. Freezing is possible, but the texture will be slightly grainy after thawing. Reheating slowly with a little stock and a pinch of nutmeg almost completely fixes this. Add the smoked salmon and chanterelles fresh each time, do not freeze them with the soup.
Goes well with: Baguette and bacon.
Also good: Beetroot and lentil soup with dumplings in the Thermomix®.
More soup recipes with the Thermomix®: vegetable stock powder, tomato soup.
