Potato Soup
A flavourful and healthy soup, this is one of my favourite German recipes.
Ingredients
- 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
- 1/2 leek 100 g, trimmed, rinsed, and sliced
- handful of fresh parsley rinsed and drained
- handful of fresh lovage rinsed and drained, optional
- 1 medium carrot (100 g), peeled and chopped into small cubes
- 4 garlic cloves peeled and crushed
- 1 1/4 teaspoon salt
- 250 ml milk
- 30 g butter
- 1/4 teaspoon black pepper
Instructions
- 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.
Notes
All images and text © Dina Bayoud Kohl for Dina’s Kitchen