Thursday, March 14, 2013

German Potato and Leek Soup

Germans are well-known for their hardy recipes, and my favorite potato soup does not disappoint!  This is very healthy because it is broth-based rather than milk or cream.  Plus it can be made on the stove or in a crockpot.  This is a vegetarian soup by nature, but ham or bacon bits can be added.

{German Potato and Leek Soup}

{Put everything in a crockpot}

{Leeks!}

{Cut most of the deep green off (this is very tough) and cut the leek in half.  Be sure to wash EVERY layer very well because these are grown in sand!}

{Julienne (strips) leeks}

{Fry leeks in butter}

{Mash potatoes with a whisk or potato masher to release the starch and make it thicker; add fried leeks}

German Potato and Leek Soup

Serves 8

Ingredients

4 pounds idaho potatoes, peeled and diced
1 cup carrots, peeled and diced
1 cup celery, diced
6-8 cloves garlic, chopped
3 quarts broth (chicken or vegetable)
3 tablespoons dried parsley (1/2 cup fresh)
4 tablespoons butter
6 leeks, cleaned and cut into rings
Pinch of nutmeg
Sour cream for topping (optional)
  1. Place potatoes, carrots, celery, garlic, broth, and parsley in a crockpot.
  2. Cook for 6 hours on low or 3 hours on high.
  3. Mash mixture with a whisk when potatoes are extremely tender (almost falling apart).
  4. Melt butter in a skillet and fry the leeks until carmelized; add to soup.
  5. Bring soup back to a simmer and season to taste with nutmeg, salt and pepper.
  6. Top with sour cream when serving if desired.
This recipe can be made on the stove; just throw everything in Step1 into a pot and simmer for about 1 hour. 

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