Potato Soup – Traditional German Potato Soup

Preparation

1. 01

   Prepare

   Peel the potatoes, carrots, celery, and onion and cut into evenly small dice (about 1 cm). Cut the leek into thin rings and wash.

2. 02

   Sauté over medium heat

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

3. 03

   Bring to a boil

   Add the diced potatoes, carrots, and celery and sauté briefly. Deglaze with the hot vegetable broth, add the bay leaves, and bring to a 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

   Puree and season

   Puree about half of the soup with an immersion blender until smooth, leaving the other half chunky for the typical consistency. Stir in the cream and season with salt, pepper, and nutmeg.

6. 06

   Let steep

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