Nice garnished with croutons and chopped chives


  • 1 carrot
  • 1 small celery root, or 2-3 stalks celery
  • 1 leek(white part only)
  • 1 onion
  • 3 medium potatoes, peeled, washed, and cubed or sliced
  • 1 1/2 quarts water or chicken broth
  • Salt and freshly ground black pepper
  • Freshly ground nutmeg
  • 1/2 cup finely diced onion
  • 1 tablespoon butter
  • 1 cup cream


Peel and wash the vegetables and cut into thin slices. Put into soup pot with potatoes and enough water or chicken broth to cover well. Add the pepper and nutmeg. Cook over low heat until potatoes and vegetables are tender.
Remove one cup of the potatoes from the liquid and set aside. Put the remaining potatoes, vegetables, and liquid through a sieve or puree them in a food processor or blender. In a small skillet saute the diced onion in the butter, then add the entire contents of the skillet to the soup. Stir the cream into the soup and add the cup of reserved potatoes. Test for seasoning, cook until soup is heated through.

Serves 4-6

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Submitted 6/13/05.
Source: My files
Submitted By: Eileen Werth
Potato Soup Baden Style