Name: German Potato Soup
Ingredients: 3 Tablespoons Olive Oil; 1 Onion; 3 Garlic Cloves; 1 Large Carrot; 1 Celery Stalk; 1 Pound Potatoes; 3 Cups Vegetable Stock; 1 Bay Leaf; 1 Cup Heavy Cream; 2 Tablespoons Butter; 1 Zest of a Lemon; 1/4 Cup Green Onions; 1/2 Teaspoon Cumin; 1/4 Nutmeg; Salt and Pepper; Green Onion

Instructions

Heat olive oil in a large pot over medium heat. Add onions and garlic and season with salt and pepper. Cook until soft and fragrant.

Add carrot and celery. Stir and cook for 3-4 minutes.

Add the diced potatoes, stock, and bay leaf to pot. Cover and bring to a boil.

Let simmer until vegetables have softened.

Pour in heavy cream and butter. Stir until fully combined.

Using an immersion blender, puree soup to desired consistency.

(I like to leave some vegetable chunks!)

Once blended, add lemon zest, cumin, and nutmeg. Stir to combine.

Stir in green onions and cook for an additional 3-4 minutes.

Serve warm and garnish with additional green onions if desired.

German Potato Soup

German Potato Soup

Ingredients

Instructions

Heat olive oil in a large pot over medium heat. Add onions and garlic and season with salt and pepper. Cook until soft and fragrant.

Add carrot and celery. Stir and cook for 3-4 minutes.

Add the diced potatoes, stock, and bay leaf to pot. Cover and bring to a boil.

Let simmer until vegetables have softened.

Pour in heavy cream and butter. Stir until fully combined.

Using an immersion blender, puree soup to desired consistency.

Once blended, add lemon zest, cumin, and nutmeg. Stir to combine.

Stir in green onions and cook for an additional 3-4 minutes.

Serve warm and garnish with additional green onions if desired.