Sächsische Kartoffelsuppe: Creamy potato soup with bacon.
Sächsische Kartoffelsuppe is a hearty and comforting traditional soup from Saxony, Germany. This creamy potato soup is known for its rich texture and savory flavors, primarily featuring potatoes as the star ingredient. The soup gains its depth of flavor from crispy smoked bacon, aromatic onions, and leeks, along with carrots and celery for sweetness and balance. A touch of cream is added for luxuriousness, and it is typically seasoned with marjoram, salt, and pepper. This warming soup is often served during the colder months and can be enjoyed as a starter or a main course with crusty bread on the side for a fulfilling meal.
Introduction:
This comforting and aromatic Hearty Herb-Infused Potato Soup recipe originates from The Krauts' kitchen, brought to you from their engaging YouTube cooking segments. Perfect for chilly days, this soup is a blend of earthy flavors that will warm your soul. Bursting with herbs like marjoram and lovage, each spoonful is a testament to the cozy comforts of home cooking.
Ingredients:
- 500 g potatoes, peeled and diced
- 1 bunch mixed root vegetables (such as carrots, parsnips, celery), peeled and diced
- 1 liter vegetable or chicken broth
- A few tablespoons of oil (for sautéing)
- 1 large onion, chopped
- 2-3 tablespoons dried marjoram
- 1 bunch fresh parsley, finely chopped, stems separated and reserved
- A pinch of dried lovage (optional)
- Salt and freshly ground pepper, to taste
Instructions:
1. Begin by preparing your vegetables. Peel and dice your potatoes and root vegetables into even pieces. Chop your onion and separate the parsley leaves from their stems, setting both aside.
2. Heat a few tablespoons of oil in a large pot over medium heat. Once hot, add the chopped onions and sauté until translucent.
3. Add the mixed root vegetables and stir them into the onions. Continue to cook until they start to soften and develop some color.
4. Chop the parsley stems finely and incorporate them into the vegetable mixture. Sautéing the stems will release their flavor into the soup.
5. Once the vegetables are slightly browned and aromatic, stir in the dried marjoram and chopped lovage, letting the herbs release their essential oils.
6. Add the diced potatoes to the pot and stir the mixture well.
7. Pour the broth over the vegetables until they are just covered. Season with salt and pepper, but be cautious with the salt—you can always add more later.
8. Cover the pot with a lid and let the soup simmer for approximately 15 minutes, or until the vegetables are soft.
9. Remove the pot from the heat, add the chopped parsley leaves to preserve their fresh taste, and blend the soup with an immersion blender to your desired consistency. Some prefer it completely smooth, while others enjoy it with small chunks.
10. Taste for seasoning and adjust as necessary.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Equipment: Large pot, cutting board, knife, immersion blender (or standard blender)
Cooking Tips: For a vegan version, ensure to use vegetable broth and check that all other ingredients are plant-based.
This recipe is credited to The Krauts from their YouTube channel: https://www.youtube.com/@ThekrautsDe.
#homecooked #soulfood #comfortfood
YouTube channel - The Krauts: https://www.youtube.com/@ThekrautsDe
Sächsische Kartoffelsuppe: Creamy potato soup with bacon.
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