Potato Cream with Vegetables

Potato cream with vegetables is a comforting and nutritious dish, perfect for cooler days. Here is an Italian version of the dish that you might enjoy.

Ingredients

• 500 g of potatoes
• 1 carrot
• 1 stalk of celery
• 1 small onion
• 1 l of vegetable broth
• 2 tablespoons of extra virgin olive oil
• Salt and pepper, to taste
• Aromatic herbs as desired (for instance, thyme, rosemary, parsley)

Preparation

1. Start by cleaning the vegetables. Peel the potatoes and cut them into cubes. Clean the carrot and celery and cut them into small pieces as well. Finely chop the onion.
2. Heat the extra virgin olive oil in a large pot, then add the chopped onion and let it sauté until it becomes translucent.
3. Add the potatoes, carrot, and celery to the pot, stirring to flavor them with the onion.
4. Pour the vegetable broth into the pot, making sure there is enough liquid to cover the vegetables.
5. Bring to a boil, then reduce the heat and let simmer until the vegetables are tender, which may take about 20-30 minutes.
6. Once the vegetables are cooked, turn off the heat and use an immersion blender to puree everything into a smooth cream. If you desire a finer consistency, you can strain the mixture through a sieve.
7. Season with salt and pepper and, if you like, add the chopped aromatic herbs.
8. Serve the hot potato cream, perhaps with a drizzle of extra virgin olive oil and a sprinkle of fresh aromatic herbs to garnish.

Curiosity

Potato cream with vegetables is a very versatile dish that allows for numerous variations. For example, it can be enriched with crispy bacon or croutons to add a crunchy touch. Additionally, this velouté can be prepared in advance and reheated before serving, making it an excellent option for meals prepared ahead of time.

Remember that this is just a basic version. Feel free to customize the dish based on your tastes or the ingredients you have available.