Kartoffelpuffer
Kartoffelsuppe is a German potato soup made by simmering potatoes, vegetables, and bacon in broth, then blending for a creamy texture.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Potato | 1 | Kg |
| Carrot | 3 | Count |
| Celery Stalk | 2 | Count |
| Onion | 1 | Count |
| Garlic | 2 | Clove |
| Bacon | 200 | Grams |
| Vegetable Broth | 1.5 | Liters |
| Heavy Cream | 250 | Milliliters |
| Butter | 50 | Grams |
| Salt | 1 | Tsp |
| Black Pepper | 0.5 | Tsp |
| Parsley | 1 | Bunch |
Instructions
- In a large pot, melt the butter over medium heat and add the diced bacon. Cook until crispy.
- Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent.
- Add the sliced carrots and celery to the pot. Cook for another 5 minutes, stirring occasionally.
- Add the diced potatoes to the pot and pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes or until potatoes are tender.
- Use an immersion blender to blend the soup until smooth. Alternatively, transfer to a blender in batches and blend until smooth.
- Stir in the heavy cream, salt, and black pepper. Simmer for an additional 5 minutes.
- Serve hot, garnished with chopped parsley.
Kitchen equipment
Immersion Blender