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Warming Winter Double! Basic & German Potato Soup

Ooooh yes team! 

I am continuing on with my Winter Wonderland theme and bringing you yet another cosy soup recipe.

Tell you what – soups recipes are always great to have stored in the back of your mind because they are easy, quick and also the perfect way to use what’s in your fridge or to eat a variety of veggies without thinking about it too much!

This soup will warm you up and fill you up – double brownie points!  Potatoes make this little soup number a one pot wonder meal, whilst still keeping it gluten free.  This recipe is a brilliant example how inexpensive, everyday fridge items can be elevated into an incredible winter warmer.

And remember, if you’re having company, this soup (or any soup!) can be jazzed up with a little bit of natural yogurt or crème fraiche, or a sprinkling of your favourite herbs.

Basic Potato Soup:

Like most soups, you can start with a base of onions, garlic, carrots and celery. Sweat them in a large pan with a drizzle of oil until golden and soft.  You’ll need:

1 onion, peeled and chopped

1 stick celery, finely chopped

2 carrots, peeled and cubed

3 cloves garlic, sliced

Salt and pepper to taste

4 cups vegetable stock

You can then chop and add almost any vegetables of your choice. Potatoes are a great choice for a heartier meal.

Cover with a good-quality stock and simmer until the vegetables are tender.

Serve as is or puree with a stick blender, and season as required.  

German Potato Soup (adapted from Jamie Oliver)

For an extra special potato soup, you’ll also need the following in addition to the above:

1 large leek, washed, and chopped

5 large potatoes, peeled and chopped

Half a head of cabbage, sliced (I use Savoy)

1 tablespoon marjoram

German sausage (to serve)

Fresh parsley (to serve)

Method:

Cook onion, celery, leek and carrots as above.

Add the potatoes and cabbage, sprinkle with marjoram and add a good pinch of sea salt and black pepper. 

Pour over the stock, lower the heat and simmer for 20 minutes, uncovered. Make sure the vegetables are always covered with stock; adding a cupful of extra water if necessary during cooking.

Check that the potatoes are soft. 

Serve the soup as it is or puree the soup with a stick blender.

To garnish, finely slice the German sausage and fry it gently in a small frying pan. Serve the soup with the sausage and a sprinkle of fresh flat leaf parsley.

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