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German Potato Soup

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HistoricFoodie View Drop Down
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    Posted: 22 December 2014 at 05:34
While researching Blachinda recipes (http://www.foodsoftheworld.activeboards.net/german-blachinda_topic4292.html?SID=9864193cac164ca4c2cf8b8bae2975213657407) I came across a comment in which a lady recalled that when her mother made them she always served them with potato soup. “Why not,” I said to myself, and did a search for German potato soup.

I found at least a dozen recipes, some with just minor changes, as you’d expect housewife to housewife, and some with major variations. The commonalities are that they all include onions, leeks, carrots, and potatoes. Among the options were including cabbage as part of the veggie mix, and adding sliced hot dogs or other sausages to the finished soup. I kind of like that idea, as it turns it into a main-dish soup, ideal with the colder weather that’s currently sweeping the country.

The finished soup can be made more on the rustic side, by hand mashing the veggies, or you can produce a finer soup by blending it in a food processor. I felt rustic was more in keeping with the ethnicity of this soup, so that’s the way I went.

This recipe is one I adapted from several others. Although the salt content seems high, don’t forget there are eight spuds involved; and potatoes soak up salt even more than pasta.

GERMAN POTATO SOUP

2 onions, sliced     
4 slices bacon cut in lardons
2 leeks, sliced     
3 carrots, sliced
8 med potatoes, cubed     
7 cups stock (veg or beef)
1 tbls salt     
1 tsp onion salt
1 tsp pepper

Fry bacon in a heavy pot until browned and crisp. Set aside. Saute onions in bacon fat until lightly colored. Add the leeks and carrots and continue cooking about five minutes.

Add potatoes, stock, and seasonings. Bring to boil, reduce heat, and simmer until potatoes are soft, about 20 minutes.

Hand mash solids for a rustic soup, or transfer to food processor and blend until smooth.

Taste soup and adjust seasonings.

Serve hot, garnished with reserved lardons

Oh, and btw, the Blachinda does, indeed, go very nicely served with this soup.
But we hae meat and we can eat
And sae the Lord be thanket
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 23 December 2014 at 21:08
This immediately reminded me of my mother's potato soup for some reason, even though the recipe isn't very similar.

I will try it, with the blachinda; I'll add the sausages (hopefully home-made) to the soup in order to make it a meal

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