Potato soup
All of the potato taste and none of the stickiness. If a mixture of food textures is not a problem, heat a (good quality) Frankfurter sausage in the soup – a traditional way to serve potato soup in Bavaria.
Ingredients
- 500 g potatoes, peeled and chopped
- 150 g carrots, prepared and finely chopped
- 100 g leeks, white only, washed and finely chopped
- 50 g butter
- pinch of caster sugar
- shot of white wine
- 2 tbsp dried marjoram (or oregano)
- salt, white pepper to taste
- 200 ml cream
Method
- In a large saucepan melt the butter over moderate heat. Add marjoram, leeks and carrots, sweat for a few minutes. Add salt, sugar and a shot of white wine. Add 1 l of water, potatoes and cream, bring to the boil. Reduce heat and cook until potatoes are very soft, about 30 to 40 minutes. Remove from the heat and blend to a smooth consistency. Pass through a fine-meshed sieve, season to taste.