Kartoffelsuppe (potato soup)

Yield: 4 servings

Measure Ingredient
2 eaches Potatoes; Medium
1 each Onion; Medium Size
4 eaches Celery & Leaves; Stalks
2 tablespoons Vegetable Oil
1 x Boiling Water
1 x Parsley; Chopped
1 each Bay Leaf; Small
½ teaspoon Salt
2 tablespoons Butter
2 cups Milk;Up to 3 Cups Maybe Used


Peel and thinly slice potatoes, onion and celery.

Saute for 3 to 5 minutes in hot vegetable oil. In a large pot, add all of the vegetables and cover with with just enough boiling water to cover. Place bay leaf and salt in pot and boil vegetables until tender.

Drain vegetables and reserve liquid. Mash vegetables into vegetable stock; add butter. Thin soup with milk as desired; heat until warm.

(DO NOT boil). Ladle into soup bowls and sprinkle with chopped parsley.

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