Potato Soup

This classic Austrian-inspired potato soup is the epitome of comfort food. Featuring tender diced potatoes simmered in a velvety milk and butter broth, it offers a simple yet satisfying warmth that feels like a hug in a bowl. The flavor profile is mild and earthy, perfect for highlighting the natural sweetness of the potatoes. It pairs beautifully with crusty bread and a sprinkle of fresh parsley or caraway seeds for an authentic touch. Ideal for chilly evenings or as a hearty side dish, this recipe is quick to prepare and relies on pantry staples. It&# 226;ÂÂs a timeless, homestyle meal that brings a touch of European tradition to your dinner table without any fuss.

Cooking Method: Boiling

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 19.2

Dietary: Vegetarian

Description

This classic Austrian-inspired potato soup is the epitome of comfort food. Featuring tender diced potatoes simmered in a velvety milk and butter broth, it offers a simple yet satisfying warmth that feels like a hug in a bowl. The flavor profile is mild and earthy, perfect for highlighting the natural sweetness of the potatoes. It pairs beautifully with crusty bread and a sprinkle of fresh parsley or caraway seeds for an authentic touch. Ideal for chilly evenings or as a hearty side dish, this recipe is quick to prepare and relies on pantry staples. It&# 226;ÂÂs a timeless, homestyle meal that brings a touch of European tradition to your dinner table without any fuss.

Ingredients

1 lg Potato

Directions

1
Peel the potato and dice it into small, even cubes.
2
Place the diced potatoes in a pot and cover with cold water.
3
Add salt and pepper to the water, then bring to a boil.
4
Reduce heat and simmer until the potatoes are tender when pierced with a fork.
5
In a small bowl, whisk together flour and 1/4 cup of cold water until smooth.
6
In a separate saucepan, melt butter over medium heat.
7
Add milk to the melted butter and heat until steaming but not boiling.
8
Slowly stir the flour-water mixture into the warm milk to thicken the broth.
9
Drain the cooked potatoes and add them to the thickened milk mixture.
10
Gently heat the soup until just boiling, stirring occasionally.
11
Simmer for two minutes to allow flavors to meld.
12
Serve hot, optionally garnished with fresh parsley or caraway seeds.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 19.2kcal

% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.5mg1%
Total Carbohydrate 4.2g2%
Dietary Fiber 0.6g3%
Sugars 0.2g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe lists "Vegan" in tags but includes butter and milk in the directions. For a true vegan version, substitute butter with olive oil or vegan butter and milk with unsweetened almond, oat, or soy milk.

The ingredient list only specifies 1 large potato, which yields very little soup for 6 servings. For a proper meal, increase the potato quantity to 4-6 large potatoes and adjust the milk and flour proportionally.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk if the soup has thickened too much.

Keywords: potato soup, german soup, austrian recipe, creamy soup, comfort food, winter soup, quick dinner, homemade soup, caraway, vegetarian, easy recipe, starchy soup, milky broth, classic european, simple cooking

Read it online: https://www.chefs-mate.com/recipe/potato-soup-8/