Kartoffelsuppe (Potato Soup)

Ingredients

• about 910 g Potatoes
• 1 Onion
• 2 Carrots
• 2 stalks Celery
• 6 cups Vegetable broth
• 1 Bay leaf
• 1 tsp Salt
• 1/2 tsp White pepper
• 1/2 cup Heavy cream
• 2 tbsp Fresh parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the about 910 g potatoes. Cut the about 910 g potatoes into 2.54 cm cubes. Peel the 1 onion. Cut the 1 onion into 2.54 cm pieces. Peel the 2 carrots. Cut the 2 carrots into 1.27 cm thick rounds. Trim the 2 stalks of celery. Cut the 2 stalks of celery into 1.27 cm pieces.
2. 2Place the prepared about 910 g potatoes, 1 onion, 2 carrots, and 2 stalks of celery into a large heavy-bottomed pot. Add the 6 cups of vegetable broth and the 1 bay leaf.
3. 3Bring the contents of the pot to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 to 25 minutes, or until the about 910 g potatoes are easily pierced with a fork.
4. 4Carefully remove and discard the 1 bay leaf from the pot. Insert an immersion blender into the pot and blend the soup until it is mostly smooth but still has some small potato and vegetable chunks remaining for texture. Be careful not to over-blend.
5. 5Stir in the 1/2 cup of heavy cream, 1 tsp of salt, and 1/2 tsp of white pepper until fully combined.
6. 6Gently heat the soup over low heat for 2 to 3 minutes, until it is warmed through. Do not allow the soup to boil after adding the cream. The soup is ready when it is steaming and hot to the touch.
7. 7Ladle the hot soup into bowls. Garnish each serving with 2 tbsp of fresh parsley and serve immediately.

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