4 servings; 10 min preparation; 25 min cooking time.
Potato soup has one of my most favorite ones since I was little. My mother used to make it so delicious and creamy. So the today’s recipe is a tribute to my mom’s potato soup, but of course I made it slightly different.
My mother used to add small pieces of feta cheese, but when I saw this beautiful halloumi cheese in the store, I couldn’t resist. Of course the texture and the taste are completely different, but in my opinion, halloumi was the better choice.
Halloumi is a traditional young cheese from Cyprus. It’s made from a mix of goat’s and sheep’s milk and has a very interesting structure. It’s firm and gooey and looks like a mix of feta and mozzarella cheese. If you have never tried it, please do. You can eat it as it is or add it in a salad or soup. Because its structure, it’s very easy to work with.
- 200 g potatoes, chopped roughly
- 50 g potatoes, big brunoise
- 1 onion, wedged
- 800 ml water
- 1 vegetable bouillon cube
- 1/2 tsp ground fennel seeds
- 4 tbsp fresh dill, minced
- 100 g halloumi, big brunoise
- 50 ml cooking cream
- 2 tbsp mild olive oil
- 1/4 tsp white pepper
- 1/4 tsp salt
Chop 200 g of the potatoes roughly. Cut the onion in wedges. Don’t pay attention to the shape, because the soup will be blended later.
Heat the oil in a soup pan. Sauté the onions for 3-4 minutes. Add the potatoes and sauté both together for 3 more minutes as you continue stirring.
Add the water and the bouillon cube. Put the lid on and bring to the boil. Let it simmer until the vegetables are cooked through. Use a hand stick mixer and blend the soup. Add the cream and continue cooking.
Cut the remaining potatoes and halloumi in big brunoise. Make sure that the pieces are evenly big. Mince the dill and set aside.
Add the ground fennel, pepper and salt. Add the cubed potatoes and boil until they are cooked through. Once that happens, add the fresh dill and halloumi pieces. Let it simmer for 2 more minutes. Enjoy!