Kartoffel Soup
Ingredients
- 1 kg potatoes, diced
- 100 grams butter
- 4 sticks celery, diced
- 1 carrot, diced
- 1 leek, washed and sliced
- 1 onion, diced
- 250ml cream or creme fraiche
- salt
- black pepper
- nutmeg
- 250ml water
- croutons, bacon bits, spring onions to garnish
Instructions
Place the diced potatoes in a saucepan. Add 50g of the butter, heat, then add the celery and carrots. Add the water and season. Simmer for 20-30 minutes until all the vegetables are tender. Place half the soup into a blender and blend until smooth. Heat the remaining 50g butter and saute the leek and onion. Add the puree and leek into the unpureed soup. Add the cream and nutmeg and simmer for 5 minutes. Garnish and serve.
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