Kartoffelsuppe
50 min414 kcal each
Creamy German potato soup with carrot, celery and leek, seasoned with marjoram and served with sliced sausages.
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Plan this recipeIngredients
for 6 servings- Floury potatoes1 kg
- Carrots2 piece
- Celery2 stalk
- Leeks200 g
- Onion1 piece
- Butter30 g
- Hot low-sodium stock (chicken or beef)1½ l
- Heavy cream100 ml
- Wiener sausages4 piece
- Fresh parsley10 g
- Dried marjoram1 tsp
- Ground nutmeg1 pinch
- Salt1 tsp
- Black pepper¼ tsp
Method
Prep 15 min · cook 35 min- Peel and dice the potatoes, carrots and celery; slice the leek and chop the onion.
- Soften the onion and leek in the butter for 5 minutes.
- Add the potatoes, carrots, celery, stock and marjoram and simmer for 25 minutes.
- Mash or blend about half the soup and stir it back, so it is creamy with pieces left in.
- Stir in the cream and the sliced sausages and heat through. Season with nutmeg, salt and pepper.
- Serve scattered with chopped parsley. It keeps for 3 days.
Nutrition
per servingCal
414
Protein
14g
Carbs
44g
Fat
22g
Of 22g of fat per serving, 10g is saturated.
