We are definitely in favor of making soup in one pot but with this potato soup we can’t do that. We make and mix the onion base for this soup in the pot that the soup will eventually end up in. We cook and crush the potatoes separately because we don’t want to mix them into a gluey blubber.

Potato soup with Berloumi cubes

Sauté 400 grams of coarsely chopped onion in 30 grams of butter. While stewing, add a knife point of sodium bicarbonate. Stew long and slowly for at least half an hour. Towards the end, add a crushed garlic clove, pepper and then half a teaspoon of onion powder. Add 800 grams of water and a cube of vegetable stock. Blend completely fine with the hand blender.

Peel and slice floury potatoes until you have 1 kg of potato. Boil the potato thoroughly in water. Drain and let cool for 10 minutes. Crush the potato thoroughly but do not mix them.

Add the crushed potatoes to the onion soup and stir well. Add 200 grams of labneh (or sour cream if you can’t find labneh) along with 100 grams of light cream. Stir and heat until near boiling point.

Cut 1 package of Berloumi into small pieces and fry in a pan over high heat while keeping the cubes moving.

Adding a little sodium bicarbonate will make the onions more alkaline (less acidic). They will shrink faster and brown more easily.

If you make something less acidic you have to make it more acidic again afterwards. Our labneh comes to the rescue.

Even if you add sodium bicarbonate, fry the onions long and slow to allow the sweet onion smell we all love to emerge.