Kartoffelsuppe mache ich ab jetzt nur noch so! Das sind die Worte, die ich jedes Mal ausspreche, wenn ich diese köstliche Suppe esse. Es gibt einfach nichts Besseres als eine dampfende Schüssel Kartoffelsuppe an einem kalten Herbstabend. Und das Beste: Sie ist schnell und einfach zuzubereiten.

Kartoffelsuppe mache ich ab jetzt nur noch so!

Today, I’m going to show you a truly amazing potato soup that you’ll surely make at least four or five times this winter. I’ve already made it three times this year because it’s so delicious. Today, I’ll show you how to make the recipe.

There are two different types of celery: celeriac, which is a white, round bulb, and stalk celery, which is very similar in taste but a little more intense. I use stalk celery often in soups because it adds more flavor. However, you can use celeriac or skip it altogether if you don’t like or can’t find it. If you’re allergic to the taste, it has a very, very strong flavor. Personally, I’ve learned to love celery because you can easily dip the stalks in hummus and enjoy a healthy vegetable raw. Try it out if you’re skeptical, and if you find the taste too strong, just cut it into very small pieces.

Dice the onion and celery and sauté them in butter in a pot. Be sure to use a pot large enough to hold everything because you’ll also add nearly a liter of vegetable broth. Peel the potatoes and cut them into small cubes. The smaller the cubes, the faster they’ll cook, and the better they’ll absorb the flavors. Be sure to use a pot with enough room for everything because you’ll be adding a lot of liquid. Let everything simmer for 20 minutes over low heat with the lid on.

Today, to replace bacon and add some flavor, I used a plant-based lard with roasted onions and apples. It’s an incredibly tasty combination that my girlfriend found at the organic supermarket. I’ve never been a fan of lard my whole life, but this one is incredibly addictive. I recently came up with the idea of using it for frying, which is great because it adds even more flavor. In our case, we’ll use about a tablespoon in the pan for the leeks. Cook until the leeks soften and the lard turns the desired color. Set them aside for later because they’ll be our topping.

Wipe the pan and add about three good tablespoons of butter to make a wonderful cream sauce. Add flour slowly to the melted butter, whisking constantly until it’s a slightly thick mixture. The goal is to create a paste to thicken everything up, and it’s important to whisk constantly to avoid clumps. Slowly stir in the cream to create a smooth and thick but still slightly runny sauce. Add some tarragon, salt, pepper, and a handful of fresh parsley. It’s a delicious mixture that adds a lot of flavor and will eventually be added to the soup.

When the potatoes and celery are cooked, blend them to make them smoother. If you like, you can add more broth to make the soup thinner, but I like a thicker soup. Add the mixture to the soup and mix well. At this point, you can also add more broth if you need to thin out the soup.

Finally, when the soup is ready, pour it into bowls and add some of the crispy leeks we made earlier to the top. You’ll love the texture and flavor this adds to the dish. This recipe is fantastic for any occasion, and I’m sure it will become a favorite in your home just like it has been in mine. Enjoy!
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