German Potato Soup Recipe
This creamy potato soup is rich, comforting, and full of flavor! Made with starchy potatoes, fresh vegetables, and a touch of double cream, it's blended to a smooth consistency while keeping some chunky bits for texture. A hint of lemon zest and optional spices add depth, making it a cozy and satisfying dish. Perfect for chilly days!
Ingredients
- 2 tbsp olive oil
- 2 cloves garlic finely sliced
- 1 small onion finely sliced
- 1 medium carrot diced
- 1 stalk celery diced
- ½ kg potatoes diced
- 3 cups stock
- 1 bay leaf
- ¾ cup double cream
- 1 heaping tbsp chilled butter
- Zest of 1 lemon
- ¼ cup spring onions thinly sliced
- Salt and pepper to taste
- Dash of cumin powder optional
- Dash of nutmeg powder optional
Instructions
- Heat the olive oil in a medium pot over medium heat.
- Add the garlic and onion, cooking until fragrant and softened.
- Stir in the carrot and celery, cooking for a few minutes until slightly tender.
- Add the potatoes, stock, and bay leaf. Cover and bring to a boil.
- Reduce the heat and let simmer until the vegetables are softened.
- Remove the bay leaf, then scoop out about one-third of the vegetables and set them aside.
- Stir in the double cream and chilled butter, mixing until the butter melts completely.
- Use a stick blender to puree the soup until smooth. If using a stand blender, let the soup cool slightly before blending.
- Season with salt, pepper, and lemon zest. If using cumin or nutmeg, add them now and mix well.
- Stir in the spring onions, taste, and adjust seasoning if needed.
- Return the reserved vegetables to the pot, cover, and let simmer for another three minutes.
- Serve hot, garnished with extra spring onions if desired. Enjoy!
Notes
- Use Starchy Potatoes: Floury potatoes create a naturally creamy texture.
- Don’t Skip the Bay Leaf: Adds depth with an earthy undertone.
- Cool Before Blending: Prevent accidents when using a traditional blender.
- Control the Seasoning: Adjust salt and spices gradually to taste.