Kartoffelsuppe (Potato Soup)

Course : German
Serves: 4
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2 medium potatoes
1 piece bay leaf -- small
1 medium Onion -- medium size
1/2 teaspoon salt
4 medium celery and leaves -- stalks
2 tablespoons butter
2 tablespoons vegetable oil
2 cups milk
2 cups boiling water
1 tablespoons parsley -- chopped

Preparation / Directions:

Peel and thinly slice potatoes, onion and celery. Sauté for 3 to 5 minutes in hot vegetable oil. In a large pot, add all of the vegetables and cover with just enough boiling water to cover. Place bay leaf and salt in pot and boil vegetables until tender. Drain vegetables and reserve liquid. Mash vegetables into vegetable stock; add butter. Thin soup with milk as desired; heat until warm. (DO NOT boil). Ladle into soup bowls and sprinkle with chopped parsley.

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  (4 1/2 3/4 Stars!)
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