CentMenu / Lunch
German potato soup
A chunky German potato soup with leek, root vegetables and marjoram.
VeganNo gluten ingredientsNo dairy ingredients
Ingredients
4 servings · US + metric
- 2.2 lb (1 kg) potatoes
- 2 carrots
- 1 leek
- 5.29 oz (150 g) celeriac
- 1 onion
- 1¾ tbsp (25 ml) sunflower oil
- 1 vegetable stock cube
- 2¾ tsp (2 g) dried marjoram
- ½ tsp (3 g) salt
Let’s cook
Heat 1¾ tbsp (25 ml) sunflower oil in a large pot over medium heat. Finely chop 1 onion and sauté for 5 minutes.
Peel and dice 2.2 lb (1 kg) potatoes, 2 carrots and 5.29 oz (150 g) celeriac; wash and slice 1 leek and add all the vegetables to the pot.
Add 1 vegetable stock cube, 2¾ tsp (2 g) dried marjoram and ½ tsp (3 g) salt and water to just cover the vegetables; bring to a boil and simmer over low heat for 25 minutes.
Mash some of the potatoes against the side of the pot to thicken the soup, leaving plenty of chunks.