Homemade Potato Soup and Life in January

It tends to go a bit quiet here in January at Words and Herbs, with frosty days and chill winds keeping the gardener indoors. But inside it is warm and my kitchen is welcoming.

And with January also becoming known as Veganuary in the UK (and anywhere else?) I simply can‘t let the month pass without posting a recipe or two.

😃

If you haven‘t heard of Veganuary, it is basically a month of vegan eating to get the new year off to a healthy start – and to promote a vegan lifestyle. Magazines are full of ideas for new vegans or for people who simply want to try out a plant-based diet. For old vegans like me I find the magazines rather repetitive and full of time-consuming recipes using trendy ingredients that are either unavailable in our part of the world or out of season or horribly expensive!

So here is a simple and delicious recipe using ingredients you probably have in your pantry already, created at the request of my Man of Many Talents who grew potatoes for the first time last year. (They were a big success – here is one of our harvests!)

I hoped to make the soup like his Mum used to, but I believe she must have used celeriac, which I have never tried – I substitute with a parsnip. 😉 If you see soup recipes in German they usually say ‚Suppengrün‘ which is typically pieces of vegetables like this, sold in our supermarkets in bunches:

My version comes pretty close to the original though. Please let me know what you think if you try it. It has become a favourite in our house!

German Potato Soup

You will need:

  • 1 kg potatoes (any sort will do!), peeled and cut into large chunks
  • 1 leek, thinly sliced
  • 2 onions, chopped
  • 2 carrots, chopped
  • 1 parsnip, chopped
  • 1 bunch of parsley
  • 1 tsp mixed herbs (and 1tsp of marjoram if you have any)
  • 1.5 litres vegetable stock
  • Freshly ground black pepper
  • A good glug of olive oil

Heat the oil in a very large saucepan and sauté the onions and leek until nice and soft. Add all the other vegetables and put the lid on for a few minutes. Add the stock and herbs (save the parsley for just before serving) and simmer gently until the vegetables are cooked through – about 20 or 25 minutes. Allow to cool a little. Now the important part!. We like whole pieces of vegetables in our soup, but with a creamy consistency too, so I take my hand blender and pulse very briefly to break down some of the larger chunks of potato.

Add the chopped parsley (and chives go well too) and stir through. Serve with crusty bread, pretzels, crisps or croûtons. 😜

Enjoy!

P.S. I usually make an extra large pot of this soup and freeze some for a rainy day. 😉

 

 

 

36 thoughts on “Homemade Potato Soup and Life in January

  1. That looks most appetising Cathy. It’s hard to beat home made soup and bread on a cold winter’s day. Here there is an increasing number of people who eat a vegan diet and hence more products and restaurants catering for their needs. Is it the same in Germany?

    • Things are definitely improving here too Anna, but I get very envious of the choice I find in UK supermarkets when I visit! Nowhere near as many ready-made products or desserts here…. yet. I discovered Gü vegan cheesecakes last time I was at my Mum‘s. Yum! German restaurants in cities are also catching on, but there is a long way to go.

  2. Even though I read this sitting in bed with my early Sunday cup of coffee, it still made my mouth water! Here, we love homemade soup at any time of year, not just when it’s cold. My usual version has lentils in it but I do vary it sometimes – and usually blend it

  3. It is that time of year for a good bowl of soup. Yours is making my German taste buds water. Our favorite is Chicken Corn Soup which also contains hard boiled eggs. It may be more Pennsylvania Dutch, with the German version changed up a bit in America, but the tradition lives on.

  4. Your potato soup sounds warming and delicious. You must give celeriac a try, it is great. I’ve had it prepared so many different ways on our travels in Germany…one way being cream of celeriac soup. 😊

  5. I will certainly have to give this a try next time I get to the grocery store to buy ingredients. I have a potato soup recipe I use every year, but I’m also of German descent, and must give it a try. It looks yummy, especially now that the weather has finally turned bitter cold.

      • Hi Cathy – I made your soup tonight and I love it!!! I found it surprisingly sweet. Do you think that is from the parsnips? I’ve never cooked with them before.
        Would you mind if I share the recipe on my blog? I would certainly say I got the recipe from you and refer back to your blog.

        • Hi Cindy. So glad you liked it! Yes, the parsnips give that similar sweetness of butternut or sweet potato. Of course you can reblog it. Thank you!

    • I want to make a tomato based one with beans and pasta soon, a bit like the Italian Minestrone. I must look up navy beans as we probably have a different name for them here. 😉

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