Hearty Winter Potato Soup

Instructions

1. Prepare the Vegetables: Dice the onions, potatoes, carrots, and celeriac. Halve the leek lengthwise, rinse under water to remove any grit, and then slice it into thin half-moons.

2. Sauté the Aromatics: In a large pot or Dutch oven, heat the oil over medium heat. Add the diced onions and sauté for 3-4 minutes until they become soft and translucent.

3. Build the Base: Add the diced potatoes to the pot and sauté for another 2 minutes. Season generously with salt, pepper, and paprika. Pour in the vegetable stock, stirring to deglaze the bottom of the pot.

4. Simmer the Soup: Add the diced carrots and celeriac to the pot. Bring the soup to a boil, then reduce the heat to medium and let it simmer for 15 minutes, or until the vegetables are just beginning to become tender.

5. Finish the Soup: Stir in the sliced leek, cream, and half of the chopped marjoram and parsley. Return to a gentle boil and cook for another 5 minutes, or until the leek has softened. Season thoroughly to taste with additional salt, pepper, and a generous grating of fresh nutmeg.

6. Serve: Ladle the hot soup into bowls. Garnish with the remaining fresh herbs and an extra pinch of paprika or a swirl of cream if desired. Serve immediately and enjoy the warmth.

Chef’s Tip: For an extra creamy texture, you can use a potato masher to lightly crush some of the potatoes against the side of the pot before adding the leek and cream. This will help naturally thicken the soup.