|Served with chevapchichi|
For this potato soup you need:
5 large potatoes
1 onion, diced
1 L vegetable broth
~1 tsp oil
Pepper, salt, parsley, marjoram, oregano, rosemary
Red pepper flakes if you like it spicy
|First, cook onions|
Cook the onions with the oil over medium heat until soft. Do this in a big pot which you can later cook the soup in.
Cut the potatoes into medium chunks. For this soup we do not even bother to peel the potatoes, you can't taste the skin and it gives the soup a nice brown color.
Add potatoes to the vegetable broth and let them boil about 20 minutes or until they are super soft.
Add the seasonings such as pepper, salt, 2 Tbs marjoram, 3/4 Tbs parsley and if you would like, red pepper flakes. Also add a few shakes of oregano and rosemary. Let soup cook for another minute.
Take the pot off the heat and blend. We have a hand blender which seems to be easier than pouring all of the potatoes into a blender. If the soup is too thick don't be scared to add a liitle bit of water. Blend again.
|Served with wurst, toast pieces and creme fraiche|
Serve with bread and if you would like, some type of meat. In Germany it is common to eat potato soup with sausage and a little bit of creme fraiche on top.