Vegetarian German Potato Soup
Submitted by rshaveneriv
Vegetarian German potato soup with celery, onions, and mashed potatoes in vegetable broth. Creamy meatless soup finished with butter and milk.
YIELD
4 servingsPREP
10 minCOOK
15 minREADY
25 minThinly sliced potatoes, onions, and celery sautéed in oil, then simmered until tender in vegetable stock.
Mashing the cooked vegetables into their cooking liquid creates natural creaminess without adding flour or heavy cream.
Butter and milk stirred in at the end add richness while keeping the soup light enough for a side dish.
Kitchen Tips
- Slice vegetables uniformly thin so they cook at the same rate
- Use just enough water to cover vegetables for concentrated flavor
- Mash vegetables right in the pot with a potato masher for easy cleanup
- Add milk gradually while heating gently to prevent curdling (don’t boil)
Ingredients
Directions
Peel and thinly slice potatoes, onion and celery.
Sauté for 3 to 5 minutes in hot vegetable oil.
In a large pot, add all of the vegetables and cover with enough boiling water to just 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.
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