This potato soup is more than just the combination of the ingredients. It’s a heartwarming soul food recipe. The perfect dish for autumn and winter.
My classic potato soup recipe is made of few and simple ingredients. And in less than 30 minutes you have a delicious and filling meal on the table. The soup can be prepared super easily and stays fresh in the fridge for 2-3 days.
Like many great soup recipes, the classic potato soup starts with sautèing some onions as a great flavor base. To that some parsnip, carrots, and celeriac. All kinds of root crops can be combined with each other in any way you like, it always tastes extremely luscious. And you can adjust the quantity of each kind to your own taste.
And to that combination of root veggies, there are 2 spices you can’t get around. Nutmeg and bay leaves. One or two bay leaves are used in vegetarian or vegan dishes to get that hearty, down to earth flavor. The bay leaf can be left cooking in the soup, it dispenses its taste over time. Just remember to take it out before blending the soup, bay leaves are not eaten.
The nutmeg is a must-have in my spice rack. And it has to be the nut, that I can freshly ground into a dish. It’s important to put the ground nutmeg into the dish just before finishing cooking. So that the taste doesn’t dissolve. Hint: Try to spice up your mashed potatoes with some ground nutmeg.
The combination of root vegetables and the pieces results in a perfect hearty tasty filling potato soup. The creaminess comes from the potatoes themselves and some plant-based milk.
As a topping, the perfect fit are some roasted or sautéd red onions and some parsley fresh or frozen. You can prepare the topping during the soup is simmering.
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Recipe (4 servings):
6 tbsp olive oil
2 small onions
6 pcs potatoes (approx. 680g)
40g celery root / celeriac
1 ½ tsp salt
¼ tsp pepper
1 bay leaf
2 pinches ground nutmeg (grounded fresh from the nut)
500ml plant-based mild
2 red onions
First, peel the onions and cut them into small pieces.
Heat the olive oil in a pot. Add the onions and let them sauté for 3 minutes until they get translucent.
Peel the potatoes, parsnip, and celeriac and cut them into small pieces. Then add the vegetables to the pot. Let it roast for 5 minutes at medium heat and stir it every now and then. Then add the salt, the pepper, and the bay leaf.
Pour the water into the pot and put a lid on it. Let the soup simmer for about 15 minutes, until the vegetables got really soft.
Then stir in the plant-based milk. Remove the bay leaf from the soup. Now add some fresh ground nutmeg.
Now use a potato masher to roughly mash the vegetables until you get the consistency you like. Alternatively use a blender to blend half of the vegetables, then stir everything so you have a great creamy texture with some vegetable pieces in the soup.
If you want a delicious but simple topping on your soup peel the red onions and cut them into slices. Put some olive oil in a small pan and heat it up. Put the onion slices in the pan, put a pinch of salt onto them, and let them sauté until they start to get translucent. Wash the parsley and pluck it into smaller pieces. Before you server the soup add the garnish on top. I guarantee it’s worth it!
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