Ingredients
Vegetables
- 1 onion, diced
- 3 carrots, diced
- 2 lbs potatoes, peeled & cubed
- Fresh parsley, chopped (for garnish)
Liquids & Dairy
- 2 tbsp butter
- 6 cups vegetable broth
- 1/2 cup cream
Herbs & Spices
- 1 tsp marjoram
Instructions
- Sauté Vegetables: In a large pot or Dutch oven over medium heat, melt the butter. Add the diced onion and carrots, sautéing until they become soft and translucent, about 5-7 minutes. This creates a flavorful base for the soup.
- Add Potatoes and Broth: To the pot, add the peeled and cubed potatoes along with the vegetable broth and marjoram. Stir to combine all ingredients evenly.
- Simmer: Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 20 minutes or until the potatoes are tender when pierced with a fork.
- Mash Potatoes: Remove about half of the potatoes from the pot and mash them roughly. Return the mashed potatoes to the pot to help thicken the soup and provide a creamy texture while still leaving some chunks for heartiness.
- Finish Soup: Stir in the cream to add richness and creaminess to the soup. Warm through for a few minutes but do not boil after adding cream to prevent curdling.
- Serve and Garnish: Ladle the soup into bowls and sprinkle chopped fresh parsley on top for a burst of color and fresh flavor. Serve hot and enjoy!
Notes
- For a non-vegetarian version, use chicken broth instead of vegetable broth.
- You can add diced bacon or sausages for extra flavor and protein.
- Marjoram can be substituted with thyme or oregano if unavailable.
- If you prefer a smoother soup, blend all the potatoes instead of mashing half.
- For a lighter soup, substitute cream with milk or a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: German
- Diet: Vegetarian
