Vegetarian German Potato Soup
German Potato Soup recipe
Yield
4 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
potatoes
|
*
|
| 1 | each |
onions
medium size |
*
|
| 4 | stalks |
celery
including leaves |
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | each |
bay leaves
small |
*
|
| ½ | teaspoon |
salt
|
|
| 2 | tablespoons |
butter
|
|
| 2 | cups |
milk
up to 3 cups may be needed |
|
|
water
boiling |
*
|
||
| garnish | |||
|
parsley leaves
chopped |
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
potatoes
|
*
|
| 1 | each |
onions
medium size |
*
|
| 4 | stalks |
celery
including leaves |
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | each |
bay leaves
small |
*
|
| 2.5 | ml |
salt
|
|
| 3E+1 | ml |
butter
|
|
| 473 | ml |
milk
up to 3 cups may be needed |
|
| 0 |
water
boiling |
*
|
|
| garnish | |||
| 0 |
parsley leaves
chopped |
*
|
|
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.
