Those potatoes, aren’t they nearly perfect? Perfect as fries, perfect as hash browns, perfect in a stew?
Or a simple potato soup. Not blended, chunky.Stewy, satisfying.
Seven-ish ingredients. Forty-ish minutes. One pot.
Want an elevator pitch? A potato, some onions and carrots get simmered, and finished off with heavy cream to seal in thickness.
You may think your potato soup is thick enough without the cream. So skip the cream. I do insist you dice potatoes into small cubes. It’s a chunky potato soup, not “eat a whole potato in one bite” soup.
Bosnian Potato Soup (Krompir Supa)
- Prep Time: 5 mins
- Cook Time: 35
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Appetizer
- 1 carrot (large)
- 1 yellow onion (large)
- 1 garlic clove
- 1 tablespoon butter
- 1 very large or 2 medium potatoes
- ½ tablespoon seasoned salt
- ½ tablespoon paprika
- ½ tablespoon parsley
- ½ tablespoon white flour
- 1 tablespoon heavy cream (optional)
- Dice carrot and onion. Simmer in a pan on medium-high until onion crystalizes and carrot softens (about 15-20 minutes). Add butter. Add water as necessary to prevent burning. (You’ll be adding about 4-5 cups of water throughout the cooking process.)
- Peel and dice the potato into very small cubes. Add to the pot together with one cup of water. Continue simmering on medium to low, adding water as necessary.
- Add spices in and mix thoroughly.
- Continue cooking and adding water for another 30-35 minutes, until the potato is soft, but not too soft. A few minutes before the end, add flour to thicken the soup and mix thoroughly and quickly. (Optional) Add heavy cream also, if you prefer an even thicker soup.
Consume soup the same day, and do not re-heat repeatedly. Potatoes should not be left overnight.
- Calories: 321
- Sugar: 4.3g
- Sodium: 1586mg
- Fat: 21g
- Saturated Fat: 9g
- Carbohydrates: 24.9g
- Fiber: 4.3g
- Protein: 9.3g
- Cholesterol: 42mg