German Creamy Potato Soup

Difficulty Level : Easy

Serves: 6 people

Cooking Time : 55 mins

Ingredients

2 lbs starchy potatoes (e.g. russet potatoes)

1 large yellow onion, chopped

2 medium-sized carrots

1 leek

2 celery sticks

1 tablespoon oil

7 cups vegetable broth (approx.)

1/2 cup parsley, chopped

1/3 cup whipping cream

1/2 teaspoon salt (more to taste; see notes)

1/2 tsp pepper (more to taste)

1/2 tsp nutmeg (optional)

Instructions

1. Peel and cut the potatoes into small cubes. Peel and finely chop the onion. Wash the other vegetables (leek, celery, carrots), peel where necessary/desired, and chop them into small cubes or rings as well.
2. Heat the oil in a large pot, add the chopped onion, and sauté it for a few minutes until translucent. Stir regularly. Add the potatoes and other vegetables to the pot. Sauté them for 2-3 minutes as well.
3. Now add your vegetable broth to the pot. The broth should just cover all the contents of the pot. In our case, this was approx. 7 cups of vegetable broth. It might be slightly more or less for you depending on the pot and the size of the vegetables you used.
4. Add the parsley to the pot and bring everything to a boil. Then turn down the heat and let the soup simmer for around 20 minutes with the lid on. Stir occasionally.
5. After the 20 minutes, add salt, pepper, nutmeg, and whipping cream – then give it a stir. Puree everything either by transferring the soup into a blender or with an immersion blender. Add more salt and/or pepper to taste if desired.