Title: Kartoffelsuppe (Potato Soup)
Categories: German Soup Ethnic
Yield: 4 Servings
| 2 | | Potatoes; Medium |
| 1 | | Onion; Medium Size |
| 4 | | Celery & Leaves; Stalks |
| 2 | tb | Vegetable Oil |
| | | Boiling Water |
| 1 | | Bay Leaf; Small |
| 1/2 | ts | Salt |
| 2 | tb | Butter |
| 2 | c | Milk;Up to 3 Cups Maybe Used |
| GARNISH |
| | | Parsley; Chopped |
Peel and thinly slice potatoes, onion and celery. Saute for 3 to 5 minutes
in hot vegetable oil. In a large pot, add all of the vegetables and cover
with with just enough boiling water to cover. Place bay leaf and salt in
pot and boil vegetables until tender. Drain vegetables and reserve liquid.
Mash vegetables into vegetable stock; add butter. Thin soup with milk as
desired; heat until warm. (DO NOT boil). Ladle into soup bowls and
sprinkle with chopped parsley.