European Potato Soup


European Potato Soup

Anne-Kathrin Thiele - Evangelical Lutheran Free Church (Germany)
Course Soup
Cuisine European, German


  • 2 lbs potatoes
  • 1 1/4 lbs carrots
  • 1 onion
  • 1 parsnip
  • 1/4 celery root
  • 1/2 leek
  • 3 tbsp vegetable bouillon
  • Hotdogs


  • Heat oil in a big pot and fry the onion pieces until they are glazed.
  • Cut the potatoes and all the other vegetables into cubes and fry for a bit.
  • Add enough water to cover everything as well as the bouillon dissolved in a few spoonfuls of hot water.
  • Let everything simmer over low heat until it's soft.
  • Blitz with a blender until everything is smooth and there are no more chunks.
  • Cut hotdogs into small pieces and add to the soup.
  • Serve with a sprinkling of fresh or dried parsley.
Keyword Europe, European, German