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Kartoffelsuppe (Potato Soup)

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Submitted by pat59

YIELD

servings

PREP

20 min

COOK

30 min

READY

50 min

Ingredients

2 2
EACH EACH POTATOES
medium
1 1
EACH EACH BAY LEAVES
small *
1 1
EACH EACH ONIONS
medium size
½ 2.5
TEASPOON ML SALT
4 4
EACH EACH CELERY
leaves and stalks
2 3E+1
TABLESPOONS ML BUTTER
2 3E+1
TABLESPOONS ML VEGETABLE OIL
2 473
CUPS ML MILK
up to 3 cups maybe used
1 1
X X WATER
boiling *
garnish
1 1

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 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 287g (10.1 oz)
Amount per Serving
Calories 257 52% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 422mg 18%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 10%
Sugars g
Protein 12g
Vitamin A 12% Vitamin C 16%
Calcium 17% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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