German Potato Soup

Embrace the hearty flavors of German cuisine with our savory German Potato Soup. This comforting dish is a delightful blend of starchy potatoes, celeriac, carrots, leeks, and the earthy goodness of chanterelle mushrooms. Even if you can’t find fresh chanterelles, we’ve got you covered with an alternative option. So, let’s embark on a culinary journey and savor the rich flavors of this traditional German soup.

SERVES 6
PREP 25 MIN
COOK 45 MIN
FREEZE UP TO 3 MONTHS
WITHOUT ONIONS AND MUSHROOMS

INGREDIENTS:

• 5 tbsp (75g) butter
• 1/4 celeriac, diced
• 9 oz (250g) carrots, diced
• 1 1/2 lb (675g) starchy potatoes, diced
• 1 onion, studded with a bay leaf and a clove
• 1 1/2 quarts (1 1/2 liters) hot vegetable stock
• 7 oz (200g) leeks, sliced
• 1 onion, diced
• 7 oz (200g) chanterelles, large ones halved
• 1/2 cup (120ml) heavy whipping cream or 2/3 cup (150g) crème fraîche
• Salt and freshly ground black pepper
• Pinch of dried marjoram
• Pinch of freshly grated nutmeg
• 2 tbsp chopped flat-leaf parsley, chervil, or chives

INSTRUCTIONS:

1. In a large pan, melt two-thirds of the butter over medium heat.
2. Add the diced celeriac and carrots, and cook while stirring frequently for 6-8 minutes, or until they turn light brown.
3. Add the diced potatoes, studded onion, and hot vegetable stock to the pan.
4. Bring the mixture to a boil, then lower the heat, cover the pan with a lid, and let it simmer for about 20 minutes or until the vegetables become tender.
5. Add the sliced leeks, cover again, and continue to cook for an additional 10 minutes.
6. In a separate frying pan, melt the remaining butter.
7. Add the diced onion and cook, stirring continuously, for 4-5 minutes, or until the onion becomes soft but not brown.
8. Add the halved chanterelle mushrooms to the pan and cook while stirring frequently for 5 minutes.
9. Remove the studded onion from the soup and discard it.
10. Transfer about one-third of the soup’s contents to a blender and process until it becomes smooth.
11. Stir in the heavy whipping cream (or crème fraîche) and return the mixture to the pan.
12. Season the soup with salt and freshly ground black pepper to taste.
13. Add the dried marjoram and freshly grated nutmeg to the soup.
14. Include the cooked onion and chanterelles in the pan.
15. Reheat the soup gently.
16. Ladle the flavorful German Potato Soup into bowls.
17. Sprinkle the top with chopped flat-leaf parsley, chervil, or chives for a burst of fresh flavor.
18. Enjoy this comforting soup that embodies the essence of German cuisine with its rich, hearty ingredients and earthy mushrooms.

Indulge in the warmth and heartiness of this German Potato Soup, whether on a chilly day or whenever you crave a taste of authentic German flavors. It’s a satisfying dish that captures the essence of comfort food at its best.