German Potato Soup
A comforting and hearty dish made with fresh vegetables and creamy goodness, perfect for any occasion.
Ingredients
Main Ingredients
- 4 large potatoes, peeled and diced Choose starchy potatoes like Russets or Yukon Golds for creaminess.
- 1 piece onion, chopped
- 2 pieces carrots, diced
- 2 stalks celery, diced
- 4 cups vegetable or chicken broth Choose your preferred broth for flavor.
- 1 cup heavy cream For a lighter version, substitute half-and-half or low-fat milk.
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped chives or parsley for garnish
Instructions
Preparation
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add the chopped onion, diced carrots, and diced celery. Sauté for 5 to 7 minutes until tender and fragrant.
- Introduce the diced potatoes and mix them in with the other vegetables.
- Pour in 4 cups of vegetable or chicken broth and bring to a gentle boil.
- Reduce the heat to a simmer and cook for 15 to 20 minutes until the potatoes are tender.
- Optionally, use a potato masher to break down some of the potatoes for a thicker consistency.
- Slowly stir in 1 cup of heavy cream and season with salt and pepper to taste.
- Garnish with chopped chives or parsley before serving.
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Notes
This soup keeps well in the fridge for up to 3-5 days and can also be frozen for up to 3 months. Reheat and add a splash of broth or water if it thickens.