Potato Soup/Kartoffelsuppe


Potato Soup/Kartoffelsuppe
This filling soup has a light gold color due to the carrots cooked with the potatoes. If you are in a hurry, just scrub potatoes and carrots thoroughly, then chop.


        6 medium potatoes; 2 medium carrots

        1 large onion; 1 medium parsnip (optional)

        2 stalks celery

        1 ham bone or 1 smoked pork hock*

        6 c. chicken broth or water

        1 tsp. salt; ½ tsp. pepper.

*To change the recipe to a meatless soup, leave out the ham or pork, use vegetarian broth or water, and sprinkle the finished soup with shredded cheese.


Step 1:
Peel and cube potatoes.

Step 2:
Peel and chop carrots, onion, and parsnip.

Step 3:
Chop celery. Place potatoes, carrots, onion, parsnip, celery, ham bone or pork hock, broth, salt, and pepper in a large kettle. Bring to a boil over high heat. Reduce heat to low, cover, and simmer 20 to 30 minutes, or until vegetables are tender.

Step 4:
Carefully pour soup through a large sieve with another pan underneath to catch liquid. Remove ham bone.

Step 5:
With a large spoon, press the vegetables through the sieve into soup. You can also mash vegetables into the broth with a potato masher. Stir well.

Food: Potato Soup/Kartoffelsuppe

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