Hearty Winter Potato Soup

 

A creamy, comforting soup that’s easy to digest and perfect for warming up on a chilly day. This humble blend of root vegetables and herbs is a bowl of pure winter comfort.

Serves: 4-6
Prep time: 20 minutes
Cook time: 25 minutes

Ingredients

• 3 tbsp oil (such as olive or vegetable oil)

• 2 onions, diced

• 1 kg (about 2.2 lbs) floury potatoes (e.g., Russet, Maris Piper), peeled and diced

• 3 carrots, peeled and diced

• 200 g (about 7 oz) celeriac, peeled and diced

• 1 leek, white and light green parts only, halved lengthwise and sliced

• 1 liter (about 4 cups) vegetable stock

• 4 stalks fresh marjoram, leaves chopped

• 2 stalks fresh parsley, leaves chopped

• 2 tbsp cream (or substitute with coconut cream for a dairy-free option)

• Salt and freshly ground black pepper, to taste

• Paprika, to taste

• Freshly grated nutmeg, to taste

Instructions:

1. Prepare the Vegetables: Dice the onions, potatoes, carrots, and celeriac. Halve the leek lengthwise, rinse under water to remove any grit, and then slice it into thin half-moons.

2. Sauté the Aromatics: In a large pot or Dutch oven, heat the oil over medium heat. Add the diced onions and sauté for 3-4 minutes until they become soft and translucent.

3. Build the Base: Add the diced potatoes to the pot and sauté for another 2 minutes. Season generously with salt, pepper, and paprika. Pour in the vegetable stock, stirring to deglaze the bottom of the pot.

4. Simmer the Soup: Add the diced carrots and celeriac to the pot. Bring the soup to a boil, then reduce the heat to medium and let it simmer for 15 minutes, or until the vegetables are just beginning to become tender.

5. Finish the Soup: Stir in the sliced leek, cream, and half of the chopped marjoram and parsley. Return to a gentle boil and cook for another 5 minutes, or until the leek has softened. Season thoroughly to taste with additional salt, pepper, and a generous grating of fresh nutmeg.

6. Serve: Ladle the hot soup into bowls. Garnish with the remaining fresh herbs and an extra pinch of paprika or a swirl of cream if desired. Serve immediately and enjoy the warmth.

Chef’s Tip: For an extra creamy texture, you can use a potato masher to lightly crush some of the potatoes against the side of the pot before adding the leek and cream. This will help naturally thicken the soup.