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Potato Soup

Dina Bayoud Kohl
A flavourful and healthy soup, this is one of my favourite German recipes.
Prep Time 15 mins
Cook Time 45 mins
Course Main Course
Cuisine German
Servings 4


  • 1 litres cold water
  • 1 kg mealy potatoes peeled, rinsed and quartered
  • 1 medium onion peeled, and coarsely chopped
  • 2 celery sticks 100 g, trimmed, rinsed, and coarsely chopped
  • 1 leek 100 g, trimmed, rinsed, and sliced
  • A few leaves of the lovage plant optional
  • 1 medium carrot (100 g), peeled and chopped into small cubes
  • 4 garlic cloves peeled
  • 1 1/4 teaspoon salt
  • 250 ml milk
  • 30 g butter
  • 1/4 teaspoon black pepper


  • Place all the vegetables in a medium pot, and add the salt and water to cover. Cover and bring to a boil over high heat. Reduce heat to medium-low and cook, covered, for about 30 minutes, or until the potatoes break easily when pierced with a knife, and carrots and celery are tender.
  •  Remove the pot to the side, and using a stand mixer purée the vegetables in the pot. Add the milk and butter and continue pureeing for a few seconds. Add black pepper and return pot to the cooking ring. Continue cooking over medium-low heat for few minutes. Add a bit of hot water if too thick, and adjust taste if required. Serve hot with a slice of rustic bread.


All images and text © Dina Bayoud Kohl for Dina’s Kitchen