It is Mother’s Day weekend. The Sunday Supper group is sharing recipes we would cook for our moms. They are also recipes using a hand blender (also called an immersion or stick blender). Why? Well, one because we love our moms. The other has to do with a little announcement of our first Pinterest contest. More on that later.
This recipe makes me think of my mom. I would cook it for her anytime. It is a family recipe from Germany. My first memory of it was from a trip about 20 years ago. I wanted my husband to go to Germany to meet my family and see the beautiful country. We bought tickets and had everything planned for months. I woke up the morning of the trip with a nasty sinus infection and laryngitis. There was not enough time to go to the doctor so I had no medicine to take. We got on the plane and realized the seats we picked for more leg room (we are both tall) had stationary arms. Anyway, it meant for no sleep on the overnight trip. I arrived very sick and exhausted.
My mom and uncle met us at the airport. My mom had traveled ahead of us and was excited for our arrival. All I could do is wave and smile because I had no voice at all. We left the airport and went on a week long road trip from Frankfurt to Regensburg. Yes, I was terribly sick the whole time and coughing like crazy. My uncle managed to get me some medicine. I started feeling better. When we arrived at my uncle’s home I felt like I could finally rest. My aunt made this soup along with apple strudel. The soup felt good on my sore throat. That night I slept very well and woke up feeling like a whole new person.
This soup is very comforting. It has a texture that only a hand blender can make. Do you have one? If not, here is an opportunity to win a KitchenAid hand blender on Pinterest. Just click on the image below to get to the official pin and follow the rules to enter. Good luck!
- 4-5 medium russet potatoes
- 2 carrots
- 1 small onion
- 1 leek
- 3 1/2 teaspoons salt
- 1 teaspoon pepper
- 8 cups water
- 1 tablespoon beef bouillon
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- Chopped parsley or green onion as garnish optional
Peel potatoes and cut into small chunks. Peel carrots and cut into 1/4-inch rounds. Chop onion. Chop leek into small pieces and rinse thoroughly (to remove all grit). Add potatoes, carrots, onion, leek, salt, pepper, and water to a soup pot. Bring to a boil and then reduce heat to low and simmer, loosely covered, for 1 hour or until all vegetables are very soft.
Add bouillon to the pot and stir. In a small skillet over medium heat, melt the butter and whisk in the flour. Cook for about 5 minutes to brown slightly. Add mixture to soup pot and stir.
Remove soup pot from heat and blend until smooth using a hand blender (immersion blender). Serve and enjoy. Garnish with chopped parsley or green onion.
A recipe for homemade potato soup. Potatoes, carrots, onion, and leek are cooked and blended together to make a delicious soup.
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