Kartoffelsuppe

Ingredients

• 800 gwaxy potatoes — peeled and cubed
• 1onion — chopped
• 2carrots — diced
• 1leek — sliced
• 1.5 Lvegetable broth
• 2 tbspbutter
• 100 mlcream
• 2 tbspfresh chives — chopped
• 1bay leaf
• to tastefine sea salt and black pepper

Method

1. Peel and finely chop the onion. In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté gently, stirring occasionally, until the onion becomes translucent and soft, about 5 to 7 minutes. Be careful not to let the onion brown, as this will affect the flavor of the soup.
2. While the onion is cooking, peel and dice the 800 g of waxy potatoes into small, even cubes. Peel and slice the 2 carrots into thin rounds. Clean the leek thoroughly to remove any grit, then slice it into thin rings. Add the carrots and leek to the pot with the softened onion, stirring to coat them in the butter.
3. Pour in 1.5 L of vegetable broth and add the diced potatoes to the pot. Drop in the bay leaf. Increase the heat to bring the mixture to a gentle boil, then reduce to a simmer. Allow the soup to simmer until the potatoes and carrots are tender, which you can check by piercing them with a fork; they should offer little resistance.
4. Once the vegetables are tender, remove the bay leaf. Use an immersion blender to partially blend the soup directly in the pot, leaving some chunks for texture. This will create a creamy consistency while still retaining some bite from the vegetables.
5. Stir in 100 ml of cream, mixing well to combine. Taste the soup and season with fine sea salt and black pepper according to your preference. Allow the soup to heat through for a few more minutes, ensuring the cream is fully incorporated and the flavors meld.
6. Finely chop 2 tablespoons of fresh chives. Just before serving, sprinkle the chives over the soup for a fresh, aromatic finish. Serve the Kartoffelsuppe hot, inviting everyone to enjoy a comforting, hearty bowl.