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This rustic Berlin potato soup is creamy without much cream and finished with slices of smoky bockwurst for a proper cold-weather bowl.
Serves: 6 people
Preparation time: 13 min
Ingredients
- butter – 2 tbsp
- yellow onions, chopped – 2
- leek, sliced – 1
- celery stalks, diced – 2
- potatoes, cubed – 2 lb
- vegetable or chicken stock – 8 cups
- heavy cream – 1/2 cup
- bockwurst, sliced – 12 oz
- parsley, chopped – 1/4 cup
- salt – to taste
- black pepper – to taste
- marjoram – 1 tsp
Method
1. Melt the butter in a soup pot and soften the onions, leek and celery for 8 minutes.
2. Add the potatoes, marjoram and stock and simmer until the potatoes are very soft.
3. Blend the soup partially or fully, depending on how rustic you want it.
4. Stir in the cream and add the sliced bockwurst to warm through.
5. Season with salt and pepper and finish with parsley.