International Recipes
Potato Soup
This soup originated in North Germany. Different sausages are used in other areas.
Ingredients
- 3 tablespoons butter
- 2 carrots, peeled and cut into 1/2 inch pieces
- 2 sticks celery, cut into 1/2 inch pieces
- 1 pound potatoes, peeled and cut into 1 inch cubes*
- 3 to 4 tablespoons flour
- 6 cups water or light stock
- Salt
- White pepper
- 1 bay leaf
- 3 tablespoons chopped fresh dill
- 6 frankfurters
Instructions
- Melt butter in a large stockpot or saucepan and when foaming add the vegetables. Cook, stirring frequently, until all vegetables take on a little color.
- Sprinkle over the flour and cook over low heat until it begin to brown.
- Pour on the water or stock, add salt, pepper and bay leaf and stir well. Partially cover and cook for about 30 minutes, or until potatoes are tender.
- Pour soup through a colander, but do not push the vegetables through.
- Return the liquid to the pan and add the dill.
- Slice frankfurters thinly on the diagonal. Add to the soup and bring back to a boil. Simmer for about 5 minutes and return the vegetables to the pan. Cook to heat the vegetables through and remove the bay leaf.
- Transfer to a soup tureen, or spoon into individual soup bowls.
Notes
* If the potatoes are cut slightly larger than the other vegetables, they will cook in the same length of time without falling apart.