Just like eggs, I could eat potatoes every single day. Ideally, in the form of a smooth, soft potato purée. However, creamy soup would be even better.
I’m kind of embarrassed to say this, but it was the first time I made this German potato soup. I did some research and found that this soup can be made with smoked sausages, bacon, or without any meat.
This time I chose to use the flavorful chorizo. Next time, I think, I’ll use a Vienna sausage, or maybe even some masterpiece I’ll make by myself (I’ve got everything you need for making sausages, but still procrastinate).
This soup is creamy, yet you’ll have to use your teeth, too, because we will only blend 2⁄3 of the veggies. By the way, this beautiful yellow color is courtesy of the sexy red fat of chorizo.
1 kg potatoes, peeled and cubed;
150 g chorizo, sliced;
1 big onion, finely chopped;
1 carrot, cubed;
2 celery stalks;
500 ml broth (veg or chicken);
2 garlic cloves, finely chopped;
100 ml cream;
salt and pepper
Heat the oil in a pot on medium heat and cook the veggies in the following order: onions, garlic, carrot, celery, leek.
Add the cubed potatoes and pour over the broth. Bring to a boil and cook for 15 minutes. Add your sausage and cook for another 15 minutes.
Take the sausage and 1⁄3 of the veggies out of the pot. Set aside. Don’t feed it to your dog!
Add the cream to the pot, season everything. Cook for a couple more minutes, than blend until creamy.
Return the sausage and remaining veggies to the pot. Serve.
Keep some of the soup for the next day – it gets even better!