Potato Soup from the Rhön

The recipe for this potato soup comes from the rural low mountain range of the Catholic Rhön in the German region of Hesse. It's quick and easy to make and very tasty. The special feature is the addition of sauerkraut at the end of the cooking time. It is sprinkled with parsley and served hot. A true down to earth soul warmer.

Duration: 45 minutes

Amount: Serves 5-10


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1 tablespoon butter

100 grams of bacon, diced

500 grams of potatoes, diced

½ celery root, diced

1 leek, cut in thin rings

1½ litres of water

1 teaspoon of salt

1/8 litre sweet cream

1-2 teaspoons marjoram

500 grams of sauerkraut

Parsley, roughly chopped


1. Melt the butter in a roasting pan.

2. Render the diced bacon until translucent.

3. Add the leeks and sweat.

4. Now put the potato and celery cubes in the pot and sauté whilst stirring.

5. Pour on the water.

6. Season with salt and marjoram.

7. Pour the whipped cream into the soup once the vegetables are soft.

8. Roughly mash the vegetables with a potato masher to make the soup nice and creamy.

9. Finally, add the sauerkraut and let it soak through until warm.

10. Serve sprinkled with parsley.

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