Potato Soup – Traditional German Potato Soup

Preparation

1. 01

   Prepare

   Peel the potatoes, carrots, celery and onion and cut into evenly small dice (approx. 1 cm). Slice the leek into fine rings and wash.

2. 02

   Sweat over medium heat

   Melt the butter in a large saucepan over medium heat. Sweat the diced onion and leek rings for 3–4 minutes until translucent, without browning.

3. 03

   Bring to the boil

   Add the diced potato, carrot and celery and sweat briefly. Pour in the hot vegetable stock, add the bay leaves and bring to the boil.

4. 04

   Simmer over low heat

   Simmer the soup, covered, over low heat for 20–25 minutes, until the vegetables are tender. Remove the bay leaves.

5. 05

   Purée and season

   Using a hand blender, purée about half of the soup until smooth, leaving the other half chunky for the typical consistency. Stir in the cream and season with salt, pepper and nutmeg.

6. 06

   Warm through

   Cut the Vienna sausages on the diagonal and let them warm through in the hot soup for 2–3 minutes (do not boil). Serve the soup in deep bowls and sprinkle with chopped parsley.