German Potato Soup

 

2 pounds (960g) potatoes, peeled and cubed

3/4 cup (80g) celery root, peeled and cubed

1 medium carrot, peeled and diced

1 garlic clove, chopped

1 onion, chopped

chili flakes (optional)

1/2 teaspoon cumin powder

dash of freshly grated nutmeg

3 tablespoons (42g) butter

1-2 cups (240-480ml) vegetable broth

1 bay leaf

3/4 cup (180ml) heavy cream, or half and half

salt & pepper

1. in a heavy bottomed saucepan, melt the butter, add onion and garlic, and cook until onion is translucent

2. add celery root and carrot, stir and cook for 2-4 minutes. Add bay leaf, chili flakes, nutmeg, and cumin

3. add potatoes, pour in broth, salt & pepper, and cook until vegetables are very soft

4. discard bay leaf, and pour in blender. Blend, adding more broth if necessary. Return to saucepan, add cream, and taste for seasoning

Serve with bacon bits, and watercress, dill or parsley