* Pot vegetables include:carrot, parsley root, parsnip, leek, celery roor, celery, onion, white turnip, parsley, celery leaves. After many years of great Potato Soups we prefer just carrots and celery and occasionally leeks(1or2 carrots, 1 stalk celery and the white part of one leek.Enjoy


  • 3 Tbls. butter
  • Pot vegetables, finely diced * see comments
  • 1 pound potatoes, preferably old ones, peeled and cut in 1/2" to 1" cubes
  • 3 to 4 Tbls. flour
  • 6 cups water
  • salt
  • majoram
  • parsley and dill, minced


Heat butter in a 2 Qt. saucepan and in it saute diced vegetables until golden. Add potatoes and toss into vegetable mixture until they take on a little color. Blend in flour and cook over low heat until flour begins to brown. Pour water over vegetable mixture,add about 2 tsps. salt and marjoram to taste. Cook 30 minutes,or until potatoes are soft, and then pour soup through a sieve and puree vegetables into it.Let soup come to a boil and simmer 5 to 10 minutes. Check seasoning and serve sprinkled with freshly minced parsley and Dill. (optional)

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Submitted 6/13/05.
Source: Mimi Sheraton Cook Book
Submitted By: Eileen Werth
Potato Soup (Kartoffelsuppe)