The Scoop
Simple ingredients, timeless comfort. The German way.
Simple ingredients, timeless comfort. The German way.
Any day can feel a little warmer when you make this soup. You get some everyday vegetables, like potatoes, carrots, and onions, add herbs, and simmer them together before blending a good part of it for the perfect balance between a velvety smooth soup and a bit of texture to make things interesting.
Ingredients
- 1 tablespoon oil, of your choice
- 1 onion, diced
- 3 cloves garlic, minced
- 2 stalks celery or 1/2 small celery root, diced
- 2 medium carrots, diced
- 2 pounds potatoes, chopped
- 1/2 teaspoon dried marjoram
- nutmeg, to taste
- salt, to taste
- pepper, to taste
- 4 cups vegetable broth
- 2 whole bay leaves, optional
- 1/3 cup cream, dairy or dairy free
- fresh parsley, optional, for garnish
- sausage slices, optional, cooked, meat or vegan, to taste
Directions
- Heat the oil in a large pot over medium heat.
- Add the onion to the oil and sauté until translucent, about 3 minutes.
- Add the garlic, the celery, the carrots, the potatoes, the marjoram, the nutmeg, the salt, and the pepper to the pot and sauté until fragrant, about 1 minute.
- Add the vegetable broth and the bay leaves to the veggie mixture and bring it to a boil.
- Reduce the heat to low and simmer until all the vegetables are softened, about 20 minutes.
- Discard the bay leaves.
- Pour 1/2 of the soup into a different pot.
- Using an immersion blender or regular blender, blend 1/2 of the soup until smooth.
- Pour the blended soup back into the pot with the remaining soup and add the cream. Stir to combine.
- Simmer the soup until it melds together, about 3-4 minutes.
- Taste for seasoning.
- Serve with the parsley and the sausage slices.
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