Effortless German Potato Soup (Print Version)
# Ingredients:
→ Vegetables
01 -
1 onion, diced very small
02 -
1 leek, cut into rings and really washed well
03 -
2 stalks of celery, diced
04 -
2 carrots, chopped up
05 -
900 g waxy potatoes, chopped into cubes
→ Liquids & Dairy
06 -
240 ml cream
07 -
1.2 liters veggie broth or chicken broth
→ Sausage & Spices
08 -
A pinch of nutmeg, freshly grated
09 -
Black pepper
10 -
Salt
11 -
2 bay leaves
12 -
225 g smoked sausage, sliced up
→ Fat
13 -
2 tablespoons butter
→ Topping
14 -
Fresh parsley, chopped up nice and fine
# Instructions:
01 -
Stir in the cream and sausage now. Season with nutmeg, salt, and pepper. Warm it all up again, but don't let it boil. Add the fresh parsley just before you serve.
02 -
Fish out those bay leaves. Use a stick blender and blend some of the soup right in the pot. You want it creamy but still chunky.
03 -
Tip in the potato chunks, throw in the broth, and drop in the bay leaves. Crank the heat to get it going, then cover and let it gently bubble for about 20 to 25 minutes. You’re aiming for soft potatoes.
04 -
Melt the butter in a big soup pot over medium heat. Toss in the diced onion, leek rings, carrots, and celery. Stir sometimes so nothing sticks, and cook them till they’re soft.
05 -
Peel the carrots, potatoes, celery, and onion. Chop everything up. Slice the leek into rings and really clean off all the dirt.
# Notes:
01 -
Really fresh, good-quality sausage gives this soup an awesome depth of flavor.
02 -
If you want it meat-free, just skip the sausage and only use veggie stock instead.
03 -
Don’t blend it smooth. Leaving some chunks of veggies is what makes it great.