Kartoffelsuppe (Potato Soup) Date Added: 11 Aug 2015

Ingredients

<ul><li>2 Potatoes; Medium </li>
<li>1 Onion; Medium Size </li>
<li>4 Celery Stalks & Leaves </li>
<li>2 tb Vegetable Oil  </li>
<li>1 Bay Leaf; Small </li>
<li>1/2 tsp Salt </li>
<li>2 tbsp Butter </li>
<li>2 1/2 c Milk  </li>
<li> </li>
<li>Optional: </li>
<li>1 jar sliced mushrooms </li>
<li> </li>
</ul>

Cooking Instructions

Peel and cube potatoes.  
 
Chop onion and celery. Saute' onions and celery for 3 to 5 minutes in hot vegetable oil. I use butter instead of oil. 
 
In a large pot, add all of the vegetables and cover with with just enough boiling water to cover. If using mushrooms, add mushrooms also. 
 
Place bay leaf and salt in pot and boil vegetables until tender.  
 
Drain vegetables and reserve liquid.  
 
Mash vegetables into vegetable stock; add butter. ( I use an immersion blender with the stock still in the vegetables) 
 
Thin soup with milk as desired; heat until warm. (DO NOT boil) 
 
Serve with bacon bit and cheddar cheese.  
 
Serves: 4