Hello dear people. I hope you had a fantastic long weekend and enjoyed the extra day off. I also hope you got the chance to spend some time outside and soaked in a few rays of sun. If not, this German Comfort Potato Soup might just be the right recipe because I heard some people in the Northern Hemisphere still face ugly things like freezing temperatures and cloudy skies. This is exactly how it looked liked in Istanbul until mid last week. So early last week I was fed up with my mind making me believe its almost summer and wanting me to eat fresh greens and fruits and my body telling me that it’s too cold for that and craving comfort food. Obviously I gave in. Not just because it was actually very cold outside but also because it’s always important to listen to your body.
Or in my case, to my soul. Whenever it’s moody outside for too many days I tend to miss my favorite childhood foods. Like this bowl with baby potatoes and mustard dressing or this recipe of baked potatoes with chive cream and cucumber salad. I guess by now you might understand that in Germany comfort food almost always involves potatoes. It’s such a cliche but it’s so true. When I moved abroad after High School for my studies I didn’t eat potatoes for years because suddenly I discovered the worlds of rice, quinoa, buckwheat and the likes. Now that I’ve had my fair share of these, I cook with potatoes more often. It really does remind me of my childhood days. We’d usually eat a deep plate of potato soup once a week. It always came with a wienerwurst and small pieces of bacon.
I would always cut the wienerwurst into small pieces with my spoon and mix it with the rest of the soup. For the longest time I though that this ritual made me like potato soup so much. And so it took me more than a decade to make eat it again because I’ve not had a wienerwurst since High School. Though I think the wiener and bacon provide a typical German potato soup with its distinct flavour, substituting it with smokey beetroot chips and/or crispy chickpeas just does the same trick.
On a different note, you might notice from the photos that I did two shoots of this potato soup. Thanks to my cats who pulled down the table cloth and with it the three white bowls with potato soup in it (and thus our dinner for that night), I had to quickly rearrange for a new shoot and make the soup again. Luckily this recipe only calls for 5 main ingredients and a maximum of 30 minutes.
German Comfort Potato Soup (vegan & gluten-free)
- Potato Soup
- 500 – 600 grams / 1.5 large potatoes, scrubbed and cubed
- 200 grams / 1 large carrot, sliced
- 600 – 700 ml / 2.5 – 3 cups vegetable broth (use 700 ml when potatoes weight 600 grams)
- 1/2 onion or 3 spring onions, thinly sliced and cubed
- 3 stalks rosemary (and more for decorating)
- 2 tbsp olive oil
- 1 tsp mustard
- Toppings (optional but recommend 1 or all 4)
- Beetroot chips (thinly slice 1-2 small beetroot, coat with oil and paprika powder and bake in oven for 20 min)
- Crispy chickpeas (drain 1 cup / 200 grams chickpeas, coat with oil and curry powder and bake in oven for 20 min)
- Chili yoghurt ( mix 1/2 cup / 125 grams soy yoghurt with 1 tsp of chilli flakes)
- 1/4 cup / small handful parsley, chopped
- In a large sauce, heat olive oil over medium heat, sauté onions with 1 tbsp until soft, add cubed potatoes and carrots and stir for 1 – 2 min
- Add vegetable broth and rosemary, lower heat and cook until everything is soft, around 15 – 20 min
- Take pan off the heat and either add everything to a blender and pulse until majority of soup is creamy (though you want to keep a few potato and carrot chunks) or puree soup with a hand held blender
- Add mustard and 1 tbsp of olive oil and bring to cook again over low heat for 2 -3 minutes
- Serve with beetroot chips, crispy chickpeas, chopped parsley and chilli yoghurt or any combination of those three