Name: EFK Kartoffelsuppe
Yield: 6 servings
Ingredients: 2 tbsp unsalted butter; 1 medium yellow onion, diced; 1 leek, cleaned and sliced; 2 carrots, diced; 2 celery stalks, diced; 2 lb Yukon Gold potatoes, peeled and diced; 6 cups low-sodium chicken or vegetable broth; 1 bay leaf; 1 tsp dried marjoram; 1/4 tsp freshly grated nutmeg; 1/2 cup heavy cream or half-and-half; 1 tbsp German or Dijon mustard; Salt and black pepper, to taste; 2 tbsp chopped parsley; 12 oz smoked sausage, sliced, optional

Directions

1. Melt butter in a Dutch oven. Add onion, leek, carrots and celery and cook 6–8 minutes until softened.
2. Add potatoes, broth, bay leaf, marjoram and nutmeg. Bring to a boil, reduce to a simmer and cook 20–25 minutes until the potatoes are very tender.
3. Remove the bay leaf. Mash or blend about half the soup, leaving plenty of potato and vegetable pieces for texture.
4. Stir in cream and mustard. If using smoked sausage, add it now and heat through gently. Do not hard-boil after adding cream.
5. Season with salt and pepper and finish with parsley.

Equipment

Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; large Dutch oven or stockpot; potato masher or immersion blender; ladle

Food safety & storage

If adding raw sausage rather than fully cooked smoked sausage, cook it to 160°F before serving. Cool leftovers promptly and refrigerate within 2 hours.

EFK Kartoffelsuppe

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.