Cream and potato soup with Kamiennogórski blue cheese


Peel the potatoes and carrots. Wash and dice. Put the vegetables in a pot together with cream, add salt and the herbs. Boil until soft. Remove from the heat and mix with a blender. Add the vegetable stew or a little bit of water, pepper, salt, curcuma and boil for a short amount of time. Pour the hot soup into bowls, add a bit of Kamiennogórski blue cheese, pumpkin oil and chive.


  • 6 potatoes
  • 2 carrots
  • 1,5 l of cream (30 % fat) by KaMos
  • Kamiennogórski blue cheese
  • 2 l of vegetable brew
  • 0,5 l of water
  • curcuma
  • herbs: thyme, oregano, rosemary
  • chive
  • salt, pepper

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by: Anna Benkmann-Kuncewicz - pizzeria RUSTYKALNA

KaMos życzy Smacznego!