Homemade Potato Soup! Not much else says "German comfort food" like this!
This particular potato soup is a combination of the Chunky Potato Soup and a creamy version. It's creamy and chunky - all in one. With a slight modification, it can be turned into a creamy potato soup recipe.
If you like it brothy and chunky, just be careful not to overcook the potatoes or stir too much. The stirring at the end of the cooking time, breaks up the potatoes and makes the broth creamy.
It you want a creamy soup with small pieces of potatoes and carrots, cook till potatoes are well done. Then use a potato masher to break up the potatoes and carrots. If you really want it creamy, remove the meat and use a blender or a mixer to do a thorough job.
For the meat, I love to use a traditional German smoked Westfaeler sausage, but any smoked sausage will do. Pierce the sausage in several places before adding to soup so the flavors can mingle. If you wish, cut the sausage into pieces just before serving and return to soup.
I'm sure you'll love this version of a traditional home-style German soup.
Homemade Potato Soup
Ingredients:
3 - 4 smoked sausages
1 onion, large dice
8 potatoes, large dice
1 - 2 stalks celery, large dice
2 - 3 carrots, peeled, large dice
2 tsp. Vegeta Food Seasoning
4 cups water or broth
parsley
Instructions:
In a large pot, put potatoes, onions, celery, carrots, and sausage. Add water (more if needed to cover vegetables)
Add about 1 tsp. Vegeta powder, saving the rest to season at the end of cooking, if needed.
Bring to boil. Cover and simmer for at least 20 minutes or until potatoes are tender, stirring occasionally.
Season to taste. Sprinkle chopped parsley over top.
Hints:
If soup is too thick, add extra water.
If you like, add about 1/2 tsp. celery seed.
If you do not have Vegeta powder, add salt and pepper to taste.
Use fresh ground pepper if possible. Also, fresh parsley is great.
Ingredients:
