Heat up a small casserole and add the butter, sautéed onion, garlic, and leek. Once cooked, add 350ml of vegetable stock and the U.S. dehydrated potato flakes and whip it all together. Add the cooking cream and season with salt and pepper.
Deep fry the frozen U.S. Sidewinders at 180°C for about 3 minutes.
Finally, pour the soup in a bowl and plate the U.S. potatoes on the side. Use sour cream as topping on the soup.
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