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Cream of potato soup a la Gasthaus




Source of Recipe


Gasthaus German Restaurant


List of Ingredients




1 cup coarsely diced bacon
1 onion, peeled and diced
2 pounds of potatoes, peeled and cubed
1 medium carrot, peeled and diced
1 leek (white part only), cleaned well and cut into small pieces
¼ cup celery root, diced
3 cups chicken or beef broth
½ teaspoon salt, or to taste
Pepper to taste
Heavy cream

Recipe



In a heavy saucepan, cook the bacon pieces over medium heat until they have rendered most of their fat. Add the onions, and cook to soften and glaze them with the bacon drippings. Add the rest of the vegetables, and cook together, stirring, about 5 minutes, until the vegetables begin to soften.

Add the stock and cook about 15 minutes, until the potato and carrot are soft. Let cool about 10 minutes, then blend or process the soup to a puree.

Force the soup through a mesh strainer into the pot, reheat, taste and adjust seasoning with salt and pepper. Ladle into bowls, and drizzle each serving with a tablespoon or so of heavy cream.

Serves 6.