Ingredients with Measurements:
- 1 pound potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup grated Kartoffelkäse cheese
- 1/2 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
Special Equipment Needed:
- Immersion blender or regular blender
Step-by-Step Instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the diced potatoes and broth to the pot and bring to a boil.
4. Reduce heat to low and simmer until the potatoes are tender, about 20 minutes.
5. Using an immersion blender or regular blender, puree the soup until smooth.
6. Return the soup to the pot and stir in the grated Kartoffelkäse cheese and heavy cream.
7. Cook over low heat until the cheese is melted and the soup is heated through.
8. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering. Low heat for melting cheese and heating soup.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 350
Fat per serving: 20g
Carbohydrates per serving: 30g
Protein per serving: 12g
Substitutions for ingredients:
- Kartoffelkäse cheese can be substituted with any other type of cheese, such as cheddar or Gouda.
- Heavy cream can be substituted with half-and-half or milk for a lighter version of the soup.
Variations:
- Add cooked bacon or ham for a heartier soup.
- Add chopped herbs, such as parsley or chives, for extra flavor.
- Use sweet potatoes instead of regular potatoes for a sweeter soup.
Tips and Tricks:
- Be careful when blending hot soup in a regular blender. Allow the soup to cool slightly before blending and blend in small batches.
- For a smoother soup, strain it through a fine-mesh sieve after blending.
- The soup can be made ahead of time and reheated before serving.
Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve the soup in individual bowls and garnish with a sprinkle of grated cheese and chopped herbs.
Garnishes:
- Grated cheese
- Chopped herbs, such as parsley or chives
- Croutons
- Bacon bits
Pairings:
- Crusty bread
- Salad with a tangy vinaigrette
- Roasted vegetables
Suggested Side Dishes:
- Grilled cheese sandwich
- Baked potato
- Garlic bread
Troubleshooting Advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, simmer it over low heat until it thickens.
Food Safety Advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food History:
Kartoffelkäse-Kartoffel-Suppe is a traditional German soup made with potatoes and Kartoffelkäse cheese, which is a type of cheese made from potatoes.
Flavor Profiles:
This soup is creamy, cheesy, and comforting with a subtle potato flavor.
Serving Suggestions:
Serve this soup as a comforting meal on a chilly day or as a starter for a dinner party.
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Region: German