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Potato soup

Kartoffelsuppe

This hearty, traditional soup is full of earthy goodness

4–6 servings

500 g/18 oz floury potatoes

100 g/3 ½ oz celery

1 onion

100 g/3 ½ oz leeks

40 g/1 ½ oz (3 tbsp) butter

800 ml/28 fl oz (3 ¼ cups) meat or vegetable stock

150 g/5 oz crème fraîche

a little chopped marjoram

a little grated nutmeg

salt

ground white pepper

Preparation time: 15 minutes

Cooking time: 20–30 minutes

1 Peel the potatoes and celery, rinse, drain and cut into cubes. Peel the onion, cut in half and then into cubes. Clean the leeks, make an incision lengthways and wash thoroughly; then drain and cut the leeks into the thinnest strips possible.

2 Melt the butter in a pan. Add the diced onion and fry until transparent. Add the diced potatoes and celery and strips of leeks. Fry briefly and add the stock. Bring to the boil, cover and cook over medium to low heat for 20–30 minutes.

3 Then puree the soup with a stick blender, reheat briefly, then stir in the crème fraîche.

4 Season the potatoes with the spices listed.

Tips: For potato soup with Westphalian caviar, sprinkle 2 tsp poppy seeds into the soup. The soup is also delicious if you add thin strips of ham, smoked salmon or croutons.

To make the soup even lighter, replace the crème fraîche with 100 g/3 ½ oz whipped cream.