German-styled potato soup is what everybody needs on a cold winter day. If anything, this is without a doubt my signature dish. Countless times have I prepared this rich and flavorful soup for my friends. Potato soup was one of the first dishes I learned to cook. My mom taught me and now I am gonna show you how to cook potato soup as well.
INGREDIENTS
(6 servings)
2kg potatoes
700g carrots
1 onion
150g bacon cubes
6 (Vienna) sausages
2l veggie stock
Parsley
Salt & Pepper
PREPARATION
It depends a bit on your taste what type of potatoes are best used to make your very own perfect potato soup. I usually make this soup with floury potatoes. This will give you a rather thick potato soup. If you prefer it to be a bit more liquid then definitely buy hard-boiled potatoes. Either way, you will have to start by peeling them. Chop them into little one or two centimetre big cubes. Peel the carrots too. Slice them into little disks.
If your carrots are bit more bulky, half the disk. Try to cut them all in a similar size so all pieces get equally well cooked later. Put the potato and carrots in a bowl and set aside. Onions are next. Cut your onion into little pieces. I took red onions this time but white onions work equally well for the dish.
Take a large pot and heat up some olive oil. Fry the bacon cubes and chopped onion for a couple of minutes.
When the onion is caramelized and the bacon a little crispy, you can add the potatoes and carrots to fry it altogether for some minutes. Stir frequently so it doesn't get burnt. Season already with salt and pepper. Be generous with the pepper so your potato soup develops some character.
Once the potato cubes and carrot disks are a bit glazy, add the veggie stock. I usually add hot water first and then mix some veggie powder into the soup. Make sure you take enough water that all ingredients are covered.
Wait until the soup starts to boil and then turn down the flame to low heat. Let it simmer for about 25 minutes. Don't boil it. By letting the potato soup simmer you avoid emulsifying proteins and fat. This helps to enhance the flavor.
In the meanwhile, slice the sausages and chop the parsley.
Once the potatoes and carrots have softened, turn off the heat. Take a potato masher and stamp the soup a couple of times. You want to smooth the soup but leave some potato and carrot pieces intact. If you don't have a potato masher, you can also use a hand blender.
Add the sliced sausages and chopped parsley into the potato soup. Mix it altogether. Let the soup rest for 5 minutes or so.
Season again with salt and pepper if needed. Garnish with additional parsley.
Guten Appetit!
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