It’s February! A new veggie of the month is coming your way. It is the…
potato!
Potatoes are super-versatile and part of many typical winter dishes. I’ll be cooking four of them this month, starting with a winter classic: a potato soup.
In fall and winter or whenever it’s really cold and rainy outside (which can be pretty much anytime between september and april around here), it is a good time to make a big pot of potato soup. It is very easy to prepare and it reheats well – you can make a big batch and keep the leftovers in the fridge for two days. I think stews taste even better when you reheat them the next day, so reheating is really more like thinking ahead than dealing with leftovers. Right?
Potato soup with Frankfurters
What you need:
700g potatoes
1 large onion
2 garlic cloves
2 tbsp canola oil
1 tbsp butter
1 small leek
1 carrot
1/4 celery root
750ml vegetable broth
2 tbsp cream cheese
salt
pepper
1 tsp marjoram
1 tsp thyme
4 Frankfurters
fresh parsley
What you do:
Peel the potatoes and cut them into 1.5cm/0.6in cubes. Peel and chop the onion and the garlic. Wash and cut the leek into thin rings. Peel the carrot, quarter it lengthwise and cut into thin pieces. Peel the celery root and cut into small pieces. A lot of cutting, but you’re done now!
Heat canola oil and butter in a large saucepan over medium-high heat. Sauté onion and garlic, then add leek, carrot and celery. Stirring occasionally, let it cook until the vegetables brown slightly. Then add the potatoes and the vegetable broth. Bring to a boil, then turn the heat down to low and cover with a lid. Let simmer for 30 minutes.
After 30 minutes, season with salt, pepper, marjoram and thyme. Puree just a little using a hand blender to give the soup a creamier consistency. Ten or so pulses should do the job.
Add the cream cheese and stir in. Cut the sausages into slices, add them to the soup and cover again with a lid (don’t let it boil). After a few minutes, it’s ready to serve! Decorate with fresh parsley.