Prep 0 mins
Cook 0 mins
- 2 medium potatoes
- 1 medium onion
- 4 stalks celery & leaves
- 2 tablespoons vegetable oil
- boiling water
- 1 small bay leaf
- 1⁄2 teaspoon salt
- 2 tablespoons butter
- 2 cups milk, Up to 3 Cups Maybe Used
- parsley, Chopped
- Peel and thinly slice potatoes, onion and celery.
- Saute for 3 to 5 minutes in hot vegetable oil.
- In a large pot, add all of the vegetables and cover with with just enough boiling water to cover.
- Place bay leaf and salt in pot and boil vegetables until tender.
- Drain vegetables and reserve liquid.
- Mash vegetables into vegetable stock; add butter.
- Thin soup with milk as desired; heat until warm. (DO NOT boil).
- Ladle into soup bowls and sprinkle with chopped parsley.
This is very tasty...my only additional comment would be that the "time" involved is not accurate. Between the slicing, boiling, mashing etc...5 minutes isn't correct. Good food either way however!
Doubled this recipe and was glad I did. These simple ingredients combine to a make a very tasty, comforting dish. I used the lesser amount of milk (skim in my case) called for to keep a thicker consistency and served the soup with Cheddar Cornmeal Muffins (Recipe #29883). Thank you, Julesong, for posting.
I decided to try this recipe for 2 reasons: #1 I am from Idaho (land of famous potatoes) and #2 I lived in Germany and ate my fair share of Kartoffelsuppe! I really liked the flavor of this soup and followed the recipe exactly as written (otherwise what's the point of writing a review?) I will definitly make this again, but I will do 2 things different. In authentic German food there is no skimping on taste, so I would use cream instead of milk and real butter. I would also add the cream and vegetable stock together to desired consistency as I found mine to be a little more like a broth than a soup, but that's probably just my preference.