German•comfort
Chunky Potato Soup ('Kartoffeleintopf')
Chunky Potato Soup ('Kartoffeleintopf')
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons butter
- 1 leek, white and light green part only, finely chopped
- 3 garlic cloves, finely minced
- 1 pound (3 cups | 450 g) starchy potatoes, peeled and cut into bite-sized pieces
- 1 cup (4 ounces | 115 g) carrots, peeled and cut into bite-sized pieces
- 1 cup (4 ounces | 115 g) celeriac (celery root), peeled cut into bite-sized pieces
- 5 cups chicken or vegetable broth
- 1 cup (3 ounces | 85 g) green beans, trimmed and halved
- 4 Vienna sausages (14 ounces | 400 g), cut into bite-sized pieces
- 1/2 cup heavy cream
- white wine vinegar, to taste
- freshly grated nutmeg, to taste
- black pepper, to taste
- salt, to taste
- To garnish:
- a handful of roughly chopped dill or curly parsley leaves
Instructions
- 1
Heat the butter over medium heat and sweat the leek together with the garlic for 2-3 minutes. Then add the potatoes, carrots, and celeriac. Sweat for another 2-3 minutes, then cover with broth and bring the soup to a simmer.
- 2
Let the soup simmer, covered, for 5 minutes. Add the green beans and let the soup simmer for 10 more minutes. Now, add in the sausage and heavy cream. Season the soup to taste with vinegar, nutmeg, pepper, and salt (be liberal with the salt as the potatoes will soak up a lot of it).
- 3
Garnish the finished soup with finely chopped dill or curly parsley leaves.