Sächsische Kartoffelsuppe

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Prepare all vegetables: dice the potatoes into 1-inch cubes, peel and dice the carrots and celeriac into ½-inch pieces, thinly slice the leek, and finely chop the yellow onion.

   Ca. 15 min.

   Kokkens note: Uniformly dicing vegetables ensures even cooking and a more appealing presentation.

2. 2

   Slice the frankfurter sausage into ¼-inch thick rounds and finely chop the fresh parsley.

   Ca. 5 min.

3. 3

   In a large Dutch oven or heavy-bottomed pot, cook the diced smoked bacon over medium heat until it renders its fat and becomes golden brown and crispy.

   Ca. 8 min.

   Kokkens note: Starting with cold bacon in a cold pan allows the fat to render slowly and evenly, resulting in crispier bacon.

4. 4

   Using a slotted spoon, carefully remove the crispy bacon bits from the pot and transfer them to a paper towel-lined plate to drain, reserving the rendered fat in the pot.

   Ca. 1 min.

   Kokkens note: Save a small amount of the bacon fat for sautéing the vegetables if desired, adding extra depth of flavor.

5. 5

   Add the chopped yellow onion to the pot with the reserved bacon fat and sauté over medium heat for 3-5 minutes, stirring occasionally, until softened and translucent.

   Ca. 4 min.

   Kokkens note: Do not brown the onions; you want them to become sweet and aromatic, forming a flavorful base for the soup.

6. 6

   Stir in the diced carrots and celeriac, cooking for an additional 5-7 minutes until they begin to soften slightly.

   Ca. 6 min.

   Kokkens note: Cooking the harder root vegetables first ensures they are tender by the time the potatoes are cooked.

7. 7

   Add the diced potatoes, sliced leek, vegetable broth, bay leaf, salt, and black pepper to the pot, ensuring all vegetables are submerged.

   Ca. 2 min.

8. 8

   Increase the heat to high and bring the soup to a rolling boil, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the potatoes are fork-tender.

   Ca. 20 min.

   Kokkens note: Check the potatoes for tenderness by piercing them with a fork; they should offer little resistance.

9. 9

   Carefully remove and discard the bay leaf from the soup.

   Ca. 1 min.

10. 10

    Using a potato masher or an immersion blender, lightly mash about one-third of the potatoes directly in the pot to thicken the soup, leaving plenty of chunks for texture.

    Ca. 2 min.

    Kokkens note: Avoid over-mashing; the goal is a rustic, slightly creamy consistency, not a completely smooth purée.

11. 11

    Stir in the sliced frankfurter sausage and heavy cream, and continue to simmer gently for another 3-5 minutes, allowing the sausage to heat through and the flavors to meld.

    Ca. 4 min.

    Kokkens note: Do not boil the soup after adding cream, as it can sometimes curdle. Keep the heat low and just warm it through.

12. 12

    Taste the soup and adjust the seasoning with additional salt and pepper if needed.

    Ca. 1 min.

    Kokkens note: Seasoning in layers and tasting as you go ensures a perfectly balanced flavor profile.

13. 13

    Ladle the hot Sächsische Kartoffelsuppe into individual serving bowls, garnishing each with a sprinkle of the reserved crispy bacon bits and fresh chopped parsley.

    Ca. 1 min.

    Kokkens note: For an extra touch, serve with a crusty piece of rye bread to soak up the delicious broth.