The Blue St.Galler potatoes have facinated me since I first discovered them at a farmers marked some years back. It was created by Christoph Gämperli and is a mix of to other potato types: Blue Swede and Swiss Prättigau.

You use it like any other potato. It`s waxy, meaning that it holds together well. It will keep most of it`s color also when treated with high tempreatures.

Here I have made a soup using the Blue St. Galler. The recipe is my contribution to the monthly food-blogger challenge created This month Ina-Janine Johnsen, who writes the blog, is in charge of the theme and she chose “Potato”.

Under the recipe you will find a list of links to wonderful Norwegian bloggers participating in the challenge.


Serves 4.
* 300 g Blue St. Galler potatoes
* 1 red Onion
* 1 dl White Wine
* 5 dl Vegetable Broth
* 2 dl Cream
* 1 Garlic Clove
* 1 branch fresh Thyme
* 1 branch fresh Parsley
* 2 tablespoons Extra Virgin Olive Oil
* Salt & Black Pepper
* 8 Blue Potato Chips


Peel and cut the potatoes and onion into smaller pieces.
Have potatoes and onion in a casserole on medium heat. Add the olive oil and stir everything together, making sure that potatoes and leek are well coated in the oil.
Pour over the wine and let it simmer for a few minutes.

Add the vegetable broth and the two branches of parsley and thyme, and continue to cook the soup lightly for another 15 minutes or till the potatoes are so soft that you can mash them with a fork. The softer, the better.

I use a handblender to crush the vegetables and get the smooth consistency I want for the soup.
You can of course use whatever blending tool you have at home, but before you start blending, take the casserole of the hot plate and remove the two branches of herbs. We no longer need them.

Place the casserole back on the heat and add the 2 dl of cream to the soup.
Now you can also add salt and pepper. Remember to taste the soup before adding more spice.
Also keep in mind that salty potato chips will garnish the soup and add more salt.

If your are not happy with the smoothness of the soup, blend it one more time. Now, with the added cream, it should get a velvety texture.

Serve hot and decorate with 2 blue potato chips crushed over each soupbowl.



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