Easy Potato Soup
This potato soup recipe is easy to prepare, full of goodness and flavors. It is lovely for cold winter evenings or to be served at birthday parties or other occasions with family and friends. Potato soup is very popular and can be
prepared in many variations. We usually add some smoked bacon or smoked sausages as well as a variety of other vegetables and a few harmonizing spices to the soup. There is quite a variety of smoked sausages that make an excellent accompaniment for this kind of savory soup recipe. Mettenden, Krakauer, and smoked Bratwurst are often used in Germany. Other popular options are Portuguese Chorizo and Hungarian Debrezciener sausages. I used the latter for this soup as I really enjoy the spicy and smoky taste harmonizing with the mellow and rich soup.
Preparation time: 15 minutes
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Cooking time: at least 60 minutes
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Resting time: 0 minutes
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Total time needed: at least 1 H 15 minutes
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Grade of Difficulty: easy
This recipe was inspired by Superschlau you can find the recipe in German language here
Ingredients
for
Potato Soup Recipe
- 3 tbs. vegetable oil
- 5 large potatoes (1000 gram / 35 oz), diced
- 5 Debrecziner or other smoked sausages, 1 diced and 4 whole
- 180 gram / 6.3 oz Kohlrabi / cabbage turnip, peeled and chopped
- 3 pieces celery (150 gram / 5.3 oz), chopped
- 2 carrots, peeled and diced
- 100 gram / 3.5 oz fresh or frozen garden peas
- 1 liter / 4 cups of vegetable stock (hot)
- 3 cloves of garlic, chopped fine
- pinch of mace, (optional use nutmeg instead)
- 10 pepper corns
- 1 bay leaf
- Salt and pepper to taste
- Origanum to garnish
Directions
- Heat oil in a large pot on the stove
- Add the one diced sausage to the hot oil and stir fry it for 3 minutes
- Add all the vegetables to the pot and fry them for 5 minutes, stirring them occasionally
- Add the vegetable stock, pepper corns and bay leaf, cover pot with lid, reduce the heat and let the soup gently simmer for 45 minutes, stirring it only once or twice
- Use a potato masher or a food processor to blend the ingredients of the soup into a thickish textured liquid
- Place soup on stove again but don't let it boil again
- Add salt and pepper to taste
- Add the 4 remaining sausages to the soup and let them warm up for about 10 minutes
- Add 2 tsp. of dried origanum to the soup and serve it hot
We usually enjoy the soup with slices of fresh buttered bread.
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