Gluten-Free Kartoffelsuppe (Potato Soup)

Instructions

1. 1Place the about 910 g of potatoes (peeled and cubed), 1 large onion (chopped), 1 large carrot (chopped), 2 stalks of celery (chopped), 6 cups of vegetable broth, and 1 bay leaf into a large heavy-bottomed pot.
2. 2Heat the pot over medium-high heat until the mixture reaches a rolling boil, approximately 5-7 minutes. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the about 910 g of potatoes are easily pierced with a fork.
3. 3Carefully find and remove the 1 bay leaf from the pot. Use an immersion blender to blend the soup directly in the pot until it reaches your desired thickness. If you do not have an immersion blender, you can carefully transfer about half of the soup to a regular blender, blend until smooth, and then return it to the pot. Repeat if needed until the soup has your preferred consistency.
4. 4Season the soup by stirring in 1 tsp of salt and 1/2 tsp of white pepper.
5. 5If you are using it, stir in the 1/2 cup of heavy cream until fully combined. This step is optional.
6. 6Serve the soup hot, garnished with the 2 tbsp of fresh parsley (chopped).

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