in Soup Recipes

potato soup

updated

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Ingredients for 4 servings:

  • 1 kg potatoes
  • 4 carrots
  • 1 bunch of soup vegetables
  • 2 tbsp vegetable stock powder
  • 3 pairs of Vienna sausages

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

very simple

Peel and chop the potatoes and carrots. Clean and roughly chop the vegetables; it doesn’t have to be that precise. Then put everything in a large pot with enough water to just cover the vegetables and cook in the vegetable stock until tender. Then pass everything through a food mill. Season to taste with salt and vegetable stock and, if the soup is too thick, thin it with water. It can be thick, though; that’s how I like it best. Finally, slice the wiener sausages and add them. My tip: It tastes even better reheated, so it’s also great for making ahead.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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