GERMAN POTATO SOUP
This delicious German potato soup recipe is loaded with goodness - from potatoes, carrots, and leeks to celery root, sausage, and lots of freshly chopped parsley. Served hot, this soup makes a tasty appetizer or can be served up as a main course itself!
Provided by Recipes From Europe
Categories Soups + Stews
Time 55m
Number Of Ingredients 13
Steps:
- Peel, wash, and cut the potatoes into approx. 1/4 - 1/2 inch sized cubes. Peel and finely chop the onion. Wash the other vegetables (leek, celery root, carrots), peel where necessary/desired, and chop them into small cubes or rings as well.
- Heat 2 tablespoons of oil in a large pot, add the onions and sauté them for a few minutes until they become translucent. Add the potatoes and other vegetables and sauté for 2-3 minutes as well.
- Now add your vegetable broth to the pot. The broth should just cover all the vegetables. In our case, this was 4 cups of vegetable broth - but it might be slightly more or less for you.
- Bring everything to a low boil, then turn down the heat and let the soup simmer for around 20 minutes with the lid on. Stir occasionally.
- In the meantime, cut the sausages into slices. Also, wash and chop the parsley.
- After the 20 minutes, add the sliced sausage, chopped parsley, whipping cream (NOT sweet already "whipped" cream), salt, pepper, and nutmeg to the soup - then give it a stir. Let everything simmer for 5 more minutes until the sausages are heated. Add more salt and/or pepper to taste, if desired.
- You can garnish the soup with some more fresh parsley before serving.
Nutrition Facts : ServingSize 1 g, Calories 471 kcal, Carbohydrate 43 g, Protein 14 g, Fat 28 g, SaturatedFat 10 g, Cholesterol 60 mg, Sodium 1461 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 15 g
LEEK POTATO SOUP
Alton Brown's Leek Potato Soup, or vichyssoise, is equally delicious hot or cold, from Good Eats on Food Network.
Provided by Alton Brown
Categories appetizer
Time 1h40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Chop the leeks into small pieces.
- In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
- Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
- Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.
GERMAN POTATO SOUP
This delicious, authentic German Potato Soup is packed full of veggies and TONS of flavor - It will satisfy both body and soul!
Provided by Kimberly Killebrew
Categories Soup
Time 45m
Number Of Ingredients 16
Steps:
- Fry the bacon then add the onion and cook until golden, 6-8 minutes. Add the garlic and cook for another minute. Add all remaining ingredients except for the parsley. Bring to a boil, reduce the heat to medium-low, cover and simmer 30-40 minutes.
- Add the parsley and simmer for another minute. Add salt and pepper to taste.
- Note: This is a great make-ahead soup as the flavor is even better the next day!
Nutrition Facts : Calories 327 kcal, Carbohydrate 37 g, Protein 10 g, Fat 15 g, SaturatedFat 5 g, ServingSize 1 serving
LEEK & POTATO SOUP
This super-simple classic leek and potato soup is satisfying and nutritious, too.
Provided by Jamie Oliver
Categories Healthy lunchbox Jamie's Ministry of Food Vegetables Gorgeous Winter Soups Potato Leek
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Trim, peel and roughly slice the carrots and celery. Peel and roughly chop the onions. Peel and finely slice the garlic.
- Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices.
- Heat 2 tablespoons of oil in a large pan on a high heat, add all the chopped and sliced ingredients and cook with the lid ajar for 10 minutes, or until softened, stirring regularly.
- Meanwhile, peel the potatoes and cut them into 1cm cubes.
- Put the stock cubes into a jug or pan, pour in 1.8 litres of boiling water and stir to dissolve, then pour into the veg pan.
- Add the potatoes. Bring to the boil, then reduce the heat to low and simmer for 10 minutes with the lid on, then remove from the heat.
- Season to taste with sea salt and black pepper, then either serve like this or pulse until smooth using a stick blender or liquidizer.
Nutrition Facts : Calories 139 calories, Fat 5.4 g fat, SaturatedFat 0.7 g saturated fat, Protein 3.9 g protein, Carbohydrate 21.1 g carbohydrate, Sugar 7.8 g sugar, Sodium 1.2 g salt, Fiber 4.1 g fibre
GERMAN LEEK AND POTATO SOUP
Leeks and potatoes are simmered with a ham bone, then pureed before cream is added to this subtle soup.
Provided by sal
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Potato Leek Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- In a large pot over medium heat, cook onions in butter until translucent. Stir in leeks, potatoes, water, thyme and the ham bone. Bring to a boil, then reduce heat, cover and simmer until potatoes are tender, 20 to 30 minutes.
- Remove ham bone and puree soup with a blender or food processor. Return to pot, stir in cream, salt and pepper, heat through and serve.
Nutrition Facts : Calories 381.5 calories, Carbohydrate 42.1 g, Cholesterol 71.3 mg, Fat 22.8 g, Fiber 3.8 g, Protein 4.4 g, SaturatedFat 14.2 g, Sodium 104.3 mg, Sugar 2.7 g
GERMAN POTATO SOUP (KARTOFFELSUPPE)
Also known as 'Kartoffelsuppe', this delectable potato soup gives you deliciously-creamy comfort in every bowl! It's one of the most popular soup in Germany and now, you can easily make it at home! (VIDEO ABOVE)
Provided by Neriz
Categories Soup
Time 40m
Number Of Ingredients 15
Steps:
- Heat up olive oil on a medium-sized pot.
- Once olive oil is ready, add garlic and onion.
- Cook until garlic becomes fragrant and onion becomes softer.
- Add carrot and celery. Mix and cook for a few minutes.
- Add potatoes, stock and bay leaf.
- Cover with a lid and bring to a boil.
- Keep simmering until the vegetables are slightly cooked (i.e. softened).
- Remove the bay leaf. Scoop about 1/3 of the vegetables and set aside.
- Add double cream and butter. Mix until butter has completely dissolve.
- Blitz the soup by using a stick blender. (Alternatively, you can use a stand blender, but you have to make sure the soup has cooled down a bit.)
- Season with salt and pepper. Add lemon zest. (Although cumin and nutmeg are optional, you should add them now if you intend to use them.)
- Mix to combine everything.
- Add spring onions. Mix, taste and adjust the seasoning, if desired.
- Add back the 1/3 of the vegetables that was set aside earlier. Cover and simmer for about 3 minutes.
- Serve. Garnish with more spring onions, if desired.
Nutrition Facts : Calories 318 kcal, ServingSize 1 serving
OLD GERMAN POTATO SOUP
The hearty root vegetable soup is great to serve to guests. It has a lovely (and tasty) garnish of sauteed musrooms, onions, and herbs. It's vegetarian, but you could easily add sliced sausages or diced ham to make it a complete meal for the carnivore. The recipe is from Dr. Oetker German Cooking Today cookbook.
Provided by PanNan
Categories Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Peel and rinse the pototoes, celeriac and carrots. Chop into small dice. Peel the onion and stud it with the bay leaf and clove.
- Melt the butter in a large Dutch oven or soup pot. Add the diced celeriac and carrots and brown lightly while stirring. Add the diced potatoes, studded onion and the vegetable stock. Cover and bring to a boil and cook over medium heat for 20 minutes.
- Meanwhile, remove the outer leaves of the leeks and cut off the root ends and dark green leaves. Cut in half, wash thoroughly, drain and slice. Add the sliced leeks to the soup, cover and cook for about another 10 minutes.
- Remove the onion with bay leaf and clove. Remove about 1/3 of the potato and vegetable mixture from the soup. Place it into a blender and puree and add back to the pot (or use a stick blender to partially puree the vegetables in the pot). Add the seasonings.
- For the garnish: Clean the mushrooms, and chop into bite sized pieces if they are large. Peel the onion and dice finely. Melt the butter in a saute pan and add the diced onion. Saute, stirring constantly about 5 minutes. Add the mushrooms and saute another 5 minutes.
- Just before serving top the soup with the mushroom and onion mixture and sprinkle with the herbs.
- Note: to save time, make the garnish after adding the leek to the soup pot to save time.
Nutrition Facts : Calories 225.8, Fat 13, SaturatedFat 8.1, Cholesterol 39.5, Sodium 101.2, Carbohydrate 25.8, Fiber 3.9, Sugar 4.5, Protein 3.2
BAVARIAN POTATO LEEK SOUP
I found this on a copy-cat site and its the best I've found so far. I use a potato masher right before serving to make it creamier but with some chunks of potato. You could also use an immersion/stick blender if you like it really smooth. (I also like it served cold)
Provided by greksgirl
Categories Potato
Time 1h15m
Yield 12 1 cup, 12 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in large soup pot.
- Add leeks and onion. Slowly sauté until soft but not browned.
- Add potatoes, stock, salt and marjoram.
- Bring to boil. Cover and boil slowly for 30 minutes, potatoes should be fork tender.
- Reduce heat to a simmer, add half-and-half and simmer uncovered 10 minutes, stirring constantly.
- Add heavy cream and white pepper just before serving.
GERMAN LEEK AND POTATO SOUP
Leeks and potatoes are simmered with a ham bone, then pureed before cream is added to this subtle soup.
Provided by sal
Categories Potato Leek Soup
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- In a large pot over medium heat, cook onions in butter until translucent. Stir in leeks, potatoes, water, thyme and the ham bone. Bring to a boil, then reduce heat, cover and simmer until potatoes are tender, 20 to 30 minutes.
- Remove ham bone and puree soup with a blender or food processor. Return to pot, stir in cream, salt and pepper, heat through and serve.
Nutrition Facts : Calories 381.5 calories, Carbohydrate 42.1 g, Cholesterol 71.3 mg, Fat 22.8 g, Fiber 3.8 g, Protein 4.4 g, SaturatedFat 14.2 g, Sodium 104.3 mg, Sugar 2.7 g
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- Peel and evenly chop the potatoes. Cut the leek down the middle, wash out all the grit and slice both sides. Roughly chop up the Suppengrün.
- Preheat a large pot on medium and add some canola oil. Add all of the chopped vegetables and give it a good stir. Cover and let it cook down for 10 mins, stirring often to prevent too much sticking. When leeks are wilty, add in enough chicken broth to cover everything. This is usually about 6 - 7 cups. Cover and cook on medium low for 20 minutes.
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- In a large saucepan, melt the butter. Add the leek, onion, fennel, celery, shallot, thyme, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until the vegetables are softened and just starting to brown, about 10 minutes. Add the stock, potatoes, 2 tablespoons of the parsley and 1 tablespoon of the tarragon. Bring to a boil, then simmer over moderately low heat until the vegetables are very tender, about 40 minutes.
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- Put a drop of oil in a stock pot and brown off the sausages or brats. Let them get cook color on all sides, then add 2 cups of the chicken stock and bring up to a boil. Scrape any browned bits from the bottom of the pot. Lower the heat and simmer, covered, for about 10-12 minutes, until the brats are cooked. Remove the brats to a plate, and strain the broth and set aside. (I like to strain the broth because there will always be little bit and bobs floating around, and it's nicer without.) When the brats have cooled a bit, slice them.
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