Creamy German Potato Soup
A hearty potato soup with root vegetables and marjoram, half-blended so it stays chunky yet velvety. Finished with a swirl of cream and, if you like, sliced sausage on top..
Cook time
50 min
Servings
4
Ingredients
10
Nutrition
per serving285 kcal
Calories
8 g
Protein
14 g
Fat
32 g
Carbs
Ingredients
For 4 servings
Instructions
- 1
Finely dice the onion, leek, carrot and celeriac. Melt the butter in a large pot and sweat the vegetables over medium heat until soft and translucent, letting them stay pale.
- 2
Add the peeled, diced potatoes, pour in the vegetable stock and stir in the marjoram. Cover and simmer gently until the potatoes are completely tender.
- 3
Blend roughly half of the soup with a stick blender so it turns creamy while still keeping some chunks. Stir through the cream and season with salt, pepper and nutmeg.
- 4
Warm through briefly and serve hot. For a classic touch, drop in sliced sausages and scatter fresh chives over each bowl.