Kartoffelsuppe (Potato Soup)
4 Servings
INGREDIENTS:
2 Pounds Potatoes
5 Cups Cold Water
1 Carrot, Scraped And Cut In Pieces
1 Leek, Washed And Thinly Sliced
1 Stalk Celery, Cut In Pieces
1 Onion, Sliced
2 Teaspoons Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Thyme
1/4 Teaspoon Marjoram
1 Bay Leaf
1 Teaspoon Beef Bouillon
2 Tablespoons Butter
3 Tablespoons Flour
Parsley
DIRECTIONS:
"Wash, pare, and cut potatoes into 1/4"" slices. Put in pot with cold water. Cover and bring to boil. Reduce heat to medium and add carrot, leek, celery, onion, salt, pepper, thyme, marjoram, and bay leaf. Cover and cook 1 hour. Remove bay leaf. Discard. Remove 1 C. of broth; add bouillon to it. Puree remaining potato mixture. Heat butter over low heat. Blend in flour. Heat until mixture bubbles. Stir 1 C. potato broth and gradually add to butter-flour mixture, stirring constantly. Pour into soup. Blend well. Return to heat; bring to boil. Reduce heat; simmer gently 5-10 minutes. Garnish with parsley."