Ingredients with Measurements:
- 1 kg potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 liter vegetable or chicken broth
- 1 bay leaf
- 1 teaspoon marjoram
- 1 teaspoon caraway seeds
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Chopped fresh parsley, for garnish
Special equipment needed:
- Large pot
- Immersion blender or blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
2. Add the diced potatoes, broth, bay leaf, marjoram, caraway seeds, salt, and black pepper. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.
3. Remove the bay leaf and use an immersion blender or transfer the soup to a blender to puree until smooth.
4. In a small bowl, whisk together the heavy cream and flour until smooth. Add the mixture to the soup and stir until well combined.
5. Simmer the soup for an additional 5-10 minutes, or until thickened. Adjust seasoning to taste.
6. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 305
Fat: 14g
Carbohydrates: 39g
Protein: 7g
Sodium: 1235mg
Fiber: 5g
Sugar: 4g
Substitutions for ingredients:
- Instead of heavy cream, you can use half-and-half or whole milk.
- If you don't have caraway seeds, you can substitute with fennel seeds.
Variations:
- Add diced cooked ham or bacon for a heartier soup.
- Add chopped leeks along with the onions for a slightly sweeter flavor.
- Add a pinch of smoked paprika for a smoky flavor.
Tips and tricks:
- Be sure to blend the soup until smooth for a creamy texture.
- If the soup is too thick, add more broth or milk to thin it out.
- For a vegetarian version, use vegetable broth instead of chicken broth.
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 medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped fresh parsley.
Garnishes:
Chopped fresh parsley, croutons, or grated cheese.
Pairings:
This soup pairs well with a crusty bread or a side salad.
Suggested side dishes:
A side salad or a slice of bread.
Troubleshooting advice:
- If the soup is too thin, simmer it for a few more minutes to thicken it up.
- If the soup is too thick, add more broth or milk to thin it out.
Food safety advice:
Be sure to store leftovers properly and reheat to an internal temperature of 165°F to ensure food safety.
Food history:
Schlesische Kartoffelsuppe is a traditional German soup that originated in the region of Silesia, which is now part of Poland.
Flavor profiles:
Creamy, savory, and slightly sweet.
Serving suggestions:
Serve hot as a main course or as a starter for a larger meal.
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Region: German