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Creamy Potato Soup with Root Vegetables

Name: Creamy Potato Soup with Root Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Österreichische Küche
Ingredients: 4 medium potatoes (floury); 3 carrots; 2 tbsp butter; 1 onion; 1 parsley root; 1 piece celeriac; 1 handful fresh parsley; 1 tsp salt

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35 min

Gurkerl Küche

Eine sämige, herzhafte Erdäpfelsuppe mit feinem Wurzelgemüse – ein echter Klassiker der österreichischen Hausmannskost, der in nur 35 Minuten auf dem Tisch steht.

Ingredients

Price per portion:€ 6.60

Ingredients

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Potatoes, floury 4 mittelgroße Erdäpfel (mehligkochend)

Carrots 3 Karotten

Unsalted butter 2 EL Butter

Onion 1 Zwiebel

Fresh flat-leaf parsley 1 Petersilienwurzel

Celeriac 1 Stück Knollensellerie

Fresh flat-leaf parsley 1 Handvoll frische Petersilie

You probably have at home

Fine salt 1 TL Salz

Preparation method

Peel and clean the vegetables and potatoes, then cut them into hazelnut-sized cubes.

In a medium-sized pot, melt the butter and sauté the chopped root vegetables for about three minutes, stirring occasionally. Then add the onion, season with salt, and continue to sauté until the vegetables just begin to stick to the bottom of the pot. Pour in 1.25 l of boiling water and simmer covered for 5 minutes.

After this time, add the potatoes to the pot, cover again, and cook for another 10 minutes. It's fine if some of the potatoes and vegetables slightly fall apart.