08 January 2011
Posted in Soups

Kartoffelsuppe (potato soup) is a favourite from the Cologne region

 1 litre, vegetable stock
 500g large potatoes
 1 large carrot, chopped
 1 leek, chopped
 ½ Celeriac bulb, chopped
 60g bacon rind, sliced
 50g Bacon, chopped for garnish
 100g créme fraiche
 a sprig of majoram and a sprig of lovage
 50g butter
 salt and pepper to taste

 method:

1. Peel, wash and dice the potato, carrot and leek then cook in a large saucepan with the stock, bacon rind, lovage and marjoram for 20 minutes until  potates are cooked. 

2. Remove the rind and puree until the whole mixture until thicken. You will have to do this in sections and return to the saucepan.

3. Stir through the créme fraiche and add salt and pepper to taste.

4. Chop the bacon into small pieces, gently fry and add to the soup for garnish.

Stay warm!