This hearty German Little Potato Soup is full of soul-warming ingredients. It can be easily made vegetarian using vegetable broth, and is a nice addition to a weekly menu.
Equipment
- Large saucepan
- 1 large sweet onion
- 1 leek
- 1.5 lbs Little Potatoes
- 2 to 3 carrots
- 2 to 3 celeriac (celery root)
- 2 Tbsp butter
- 42 oz chicken or vegetable stock
- 1 tsp dried thyme
- 1/4 tsp nutmeg, freshly grated
- 1 cup half-and-half cream
- 1/2 cup fresh parsley, chopped
- (To taste) salt and pepper
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Instructions
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Step 1
Trim the leek, only retaining the white and slightly green part, discard the rest. Clean the leek by cutting it vertically in half, wash thoroughly. Slice it in 1/8-inch slices and set aside.
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Step 2
Peel and dice the onion, set aside.
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Step 3
Slice the little potatoes in half.
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Step 4
Peel and slice the carrots.
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Step 5
Peel and dice the celeriac, place in a bowl of water so it won't brown with a bit of lemon juice.
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Step 6
Melt the butter in a large saucepan over medium heat.
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Step 7
Add the onion and leeks and sauté until softened for about five minutes.
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Step 8
Add the carrots and drained celeriac and continue to sauté for 2 to 3 minutes.
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Step 9
Pour in the chicken broth and add the potatoes.
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Step 10
Add the nutmeg, thyme, and season with salt and pepper.
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Step 11
Bring to a boil, reduce heat, and simmer with the lid on for 25 minutes.
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Step 12
Stir in the cream and adjust the seasonings with salt and pepper.
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Step 13
Garnish with chopped parsley.
