Kartoffelsuppe (Potato Soup)
Yield
servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
potatoes
medium |
|
| 1 | each |
bay leaves
small |
*
|
| 1 | each |
onions
medium size |
|
| ½ | teaspoon |
salt
|
|
| 4 | each |
celery
leaves and stalks |
|
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | cups |
milk
up to 3 cups maybe used |
|
| 1 | x |
water
boiling |
*
|
| garnish | |||
| 1 | x |
parsley leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
potatoes
medium |
|
| 1 | each |
bay leaves
small |
*
|
| 1 | each |
onions
medium size |
|
| 2.5 | ml |
salt
|
|
| 4 | each |
celery
leaves and stalks |
|
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 473 | ml |
milk
up to 3 cups maybe used |
|
| 1 | x |
water
boiling |
*
|
| garnish | |||
| 1 | x |
parsley leaves
|
*
|
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.
