As soup season began, I looked into a few warming dishes and came along the budget-friendly Kartoffelsuppe. Enjoy the recipe and United Cuisines on YouTube: [https://www.youtube.com/watch?v=ebjoW1FJP4w](https://www.youtube.com/watch?v=ebjoW1FJP4w)
INGREDIENTS
* carrots \[200g / 7oz\]
* celery root (or stalks, if you prefer) \[200g / 7oz\]
* onion \[200g / 7oz\]
* leek \[light colored parts\]
* mealy potatoes, e.g. Russet \[500g / 1.1lb\]
* ground nutmeg \[1 tsp\]
* salt & black pepper to taste
* 1bay leaf
* vegetable stock \[1 liter/ 1quart\], which you can make yourself, by boiling all the vegetable scraps from above with 2 bay leaves, 3 cloves and a few of black pepper corns for 45 min
* top with fresh parsley and a cheap parboiled sausage, e.g. Frankfurter
METHOD
1. Chop onion, celery root, as well as carrots and saute/sweat over medium-low heat for a few minutes, **no browning**
2. Add salt 1 tsp and fresh ground pepper half tsp (salt releases water and help preventing browning the veggies)
3. Slice leek (white part of one big leek) and sweat together for one more minute
4. Chop and add potatoes and fresh nutmeg
5. Pour in vegetable stock
6. If stock not rich enough, add 1 bay leaf and 1 clove
7. Let cook till potatoes soft, remove bay leaf and blend with stick
8. Top with chopped fresh parsley and a cheap parboiled sausage, e.g. Frankfurter, if you are not vegetarian
9. Enjoy!
by unitedcuisines