Sour Cream Potato Soup

1. 

potatoes 14 oz (400 g) • water 1.05 quart (1000 ml) • salt 1 tsp

We peel, wash and dice the potatos put them into salted water and boil them for circa 15 minutes until they become soft.

2. 

semi skimmed milk 1,5% 2.1 cup (500 ml)

We add milk and bring the water to the boiling point.

3. 

semi skimmed milk 1,5% 2.1 cup (500 ml) • sour cream (fat 14-18%) 7 oz (200 g) • all-purpose flour / plain flour 2 tbsp • ground red paprika 1 tsp

We combine flour and cream with remaining milk, red pepper and stir to form a smooth paste.

4. 

salt • vinegar 2 tbsp

We add it to the potatoes and cook it for about 3 to 4 minutes by constant stirring. Bring to a boiling po and stir for 3-4 minutes. Turn it off, salt it to taste and season it with vinegar. Seasoning with vinegar is done by adding it with table‑spoonfuls to the soup and by tasting. We never pour the vinegar directly into the bottle.

5. 

unsalted butter 1.75 oz (50 g)

After turning the oven off we add butter stir the soup until the butter melts.