This potato soup is like medicine for your stomach, a winter must.

This potato soup is like medicine for your stomach, a winter must.

This potato soup is a classic that’s a must on cold winter days. Floury potatoes, carrots, celery, and leeks create an aromatic base. Onions are first sautéed in oil until translucent before the potatoes and vegetables are added. Seasoned with salt, pepper, paprika, and nutmeg, the soup takes on its distinctive flavor. The vegetable broth adds depth and blends perfectly with the herbs marjoram and parsley. Finally, the soup is finished with a dash of cream, making it wonderfully creamy. This soup is easy to prepare and tastes especially delicious garnished with fresh herbs. Whether as a light main course or appetizer, served with bread, it’s a real comfort food for cold days. Try this simple, healthy recipe and enjoy a warming meal!

This potato soup is like medicine for your stomach, a winter must.
2 onions
1 kg floury potatoes
3 carrots
200 g celeriac
1 leek
3 tbsp oil
Salt, pepper, paprika, grated nutmeg
1 liter vegetable broth (instant)
4 sprigs marjoram
2 sprigs parsley
2 tbsp cream
Preparation
First, peel the onions and cut into small cubes.
Then, peel, wash, and dice the potatoes, carrots, and celery. Trim, wash, and slice the leeks.
Now, cut the potatoes into equal-sized pieces.
Heat the oil in a saucepan and sauté the onions until translucent. Add the potatoes, sauté briefly, season with salt, pepper, and paprika, and deglaze with the vegetable broth.
Now, add the carrots and celery. Cook the soup over medium heat for about 15 minutes.
Now wash the marjoram and parsley, shake dry, pick off the leaves, and chop finely.
Then add the leek to the soup.
Next, add the cream and half of the herbs, bring back to a boil, and season with salt, pepper, and nutmeg.
Garnish the potato soup with the remaining herbs and serve.
Enjoy!