Kartoffelsuppe wie bei Muttern Rezept

Peel and dice the potatoes, onion, carrot, and celery.

Slice the leek and rinse thoroughly to remove any grit.

Melt butter in a large pot over medium heat until foamy.

Add the onion, carrot, celery, and leek; sauté until softened, about 5-7 minutes.

Stir in the garlic and cook for another minute until fragrant.

Add the diced potatoes, vegetable broth, bay leaves, and smoked paprika.

Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.

Remove bay leaves and use an immersion blender to puree the soup until smooth.

Stir in the heavy cream and season with salt and black pepper to taste.

Heat through over low heat, avoiding boiling.

Garnish with chopped fresh parsley before serving.

Allergens