Almond potato soup with Västerbottnost and shrimp

Serve as an appetizer or main course, goes well with a white wine with the right acidity, or why not Champagne 😉

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Mandelpotetsuppe med Västerbottnost og reker

Almond potato soup with Västerbottnost and shrimp

Yann A. Skaalen
Serve with white wine and enjoy!
5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner
Cuisine Swedish
Servings 4
Calories 389 kcal


  • 500 g almond potatoes
  • 1 yellow onion small
  • 2 clove garlic
  • 3 tbs olive oil
  • 1 dl white wine
  • 8 dl chicken stock
  • 1 dl cream
  • 1 dl västerbottnost or other aged cheese
  • 300 g shrimp
  • salt andpepper to taste


  • Peel the potatoes and cut into cubes. Peel onions and garlic and cut into pieces.
  • Heat oil in a saucepan and fry potatoes, onions and garlic lightly.
  • Add white wine and let it boil for a few minutes.
  • Add the chicken stock and cook for 15-20 minutes until the potatoes are soft.
  • Mix the soup with a hand mixer, add cream and cheese and mix again, heat gently.
  • Season with salt and pepper.
  • Put shrimp on top and serve.


Calories: 389kcalCarbohydrates: 27gProtein: 26gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 181mgSodium: 996mgPotassium: 987mgFiber: 3gSugar: 3gVitamin A: 625IUVitamin C: 41mgCalcium: 281mgIron: 2mg
Keyword Almond potato soup, Västerbottnost
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