German Potato Soup
German Potato Soup recipe
Yield
6 servingsPrep
10 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
sliced |
|
| ¼ | cup |
butter
|
|
| 3 | each |
leeks
white part only |
*
|
| 2 | pounds |
potatoes
|
|
| 1 | each |
ham bone
|
* |
| ¼ | teaspoon |
thyme
dried |
*
|
| 6 | cups |
chicken broth
or beef, or water |
|
| ½ | pint |
heavy whipping cream
|
*
|
| 1 | x |
salt and white pepper
|
* |
| 1 | x |
croutons
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
sliced |
|
| 59 | ml |
butter
|
|
| 3 | each |
leeks
white part only |
*
|
| 907.2 | g |
potatoes
|
|
| 1 | each |
ham bone
|
* |
| 1.3 | ml |
thyme
dried |
*
|
| 1.4 | l |
chicken broth
or beef, or water |
|
| 237 | ml |
heavy whipping cream
|
*
|
| 1 | x |
salt and white pepper
|
* |
| 1 | x |
croutons
|
*
|
Directions
Brown onions to a light golden color in butter in a saucepan.
Clean leeks well and slice.
Peel potatoes and slice. Add leeks, potatoes, ham bone, thyme and stock (or water) to onion.
Cover and simmer until potatoes are very soft.
Remove ham bone, discard. Cool potato-leek mixture slightly.
Purée in a food processor or blender and return to pot.
Add cream and cook a few minutes longer.
Season with salt and pepper to taste.
Serve with croutons.
