Kartoffelsuppe
A comforting and creamy German Potato Soup filled with fresh vegetables and herbs, perfect for chilly evenings.
Ingredients
Vegetables
- 4 large potatoes, peeled and diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 large onion, chopped
Broth and Cream
- 4 cups vegetable broth
- 1 cup dairy-free cream
Seasoning
- Salt to taste
- Pepper to taste
- Fresh herbs (e.g., parsley, thyme) for garnish
Instructions
Preparation
- In a large pot, sauté the onion, carrots, and celery until softened.
- Add the diced potatoes and cook for a few minutes.
- Pour in the vegetable broth and bring to a boil.
Cooking
- Reduce heat and simmer until the potatoes are tender.
- Once cooked, blend the soup to a creamy consistency using an immersion blender.
- Stir in the dairy-free cream, and season with salt and pepper.
Serving
- Serve hot, garnished with fresh herbs.
Notes
For a chunkier texture, reserve some of the cooked potatoes and vegetables before blending, then mix them back into the soup after blending. You can also experiment with different herbs or add a bit of spice with red pepper flakes.