Potato Soup with Bell Pepper and Sour Cream

Ingredients

• 800 g waxy potatoes
• 1 onion
• 4 tbsp butter
• Salt
• Pepper (freshly ground)
• 1 tsp cumin
• 1 l meat broth
• 2 red bell pepper halves
• 2 slices toast bread
• 100 g Sour cream
• paprika powder
• chives for garnish

Instructions

1. 1.

   Wash, peel and dice the potatoes. Peel, halve and slice the onion into strips. Sauté both in 2 tbsp hot butter for 1-2 minutes. Season with salt, pepper and cumin, then add the broth. Bring to a boil and simmer for about 10 minutes.

2. 2.

   While the soup cooks, wash, trim, halve, seed and slice the bell peppers. Add them to the soup and continue cooking for another ~15 minutes.

3. 3.

   Dice the toast bread and roast it in the remaining butter in a pan until golden brown. Remove and drain on kitchen paper.

4. 4.

   Remove the pepper strips and about one third of the potato pieces from the soup. With a potato masher, lightly mash the remaining potatoes in the broth. Return the potatoes and peppers to the pot, stir in half the sour cream, and adjust seasoning.

5. 5.

   Serve the soup in bowls, top with the remaining sour cream, sprinkle with bell pepper slices and toast cubes, and garnish with chives.