Of course, the main ingredient in this soup is potato, which is cooked in broth or salt water along with other vegetables, such as carrots, celery, onions. Once the vegetables are cooked, the potatoes can be mashed or pureed. Crispy bacon pieces or grilled onions can be added to the soup, along with various herbs and spices.
Potato soup is enjoyed throughout Germany. As with many potato dishes, recipes vary by region and family.
- olive oil, to fry
- 300 g carrot, peeled, diced
- 200 g celeriac, diced
- 200 g celery, diced
- 200 g leek, well washed, diced
- 300 g onion, diced
- 1 kg potato, peeled, diced
- 1 bunch marjoram, chopped, plus extra to garnish
- 3 litres chicken stock
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Heat olive oil in a large saucepan over medium-high heat. Add carrot, celeriac, celery and leek. Cook for 5 minutes, or until softened.
- Add onion and cook for another 3–5 minutes, or until onion is softened but not coloured. Add potato and stir to combine.
- Stir in marjoram, then pour in chicken stock. Bring to the boil, then reduce heat to low. Cook for 30 minutes, or until vegetables are soft and soup is slightly thickened and cloudy. Season with salt and pepper to taste. Garnish with extra marjoram. Serve.