Germany · Germany
Kartoffelsuppe
A partly mashed potato soup with carrot, leek, celery and marjoram.
Kartoffelsuppe is northern rather than southern German, and it counts as a meal in itself when a piece of sausage goes in near the end. Mashing only part of the potato gives it body without making it gluey, and the potato should still taste of something at the end. Leaving it with nothing but salt and pepper is the purist's version.
Ingredients
- peeled potatoes600 g
- carrot150 g
- leek150 g
- celery stalks80 g
- onion100 g
- unsalted butter20 g
- water1000 ml
- dried marjoram1 g
- parsley, chopped8 g
- salt5 g
Directions
- 1
Wash leek between its layers. Dice potatoes and carrot into 1 cm pieces; finely chop leek, celery and onion.
No soil remains between leek layers. - 2
Melt butter in a pot. Cook onion, leek and celery over medium-low heat for 5 minutes. Add potatoes, carrot, water, marjoram and salt; simmer partly covered for 22 minutes.
Potato and carrot pieces are easily pierced. - 3
Mash some potatoes directly in the pot, leaving vegetable pieces intact. Stir in parsley, heat briefly and serve.
Soup thickens but still has visible vegetables. For storage, refrigerate within 2 hours at 4°C or below; above 32°C, refrigerate within 1 hour.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content