German potato Soup

The greater part of the formal dinners that I get ready for friends or at work incorporate a soup course.

For example, we start with homemade

tomato soup , Thanksgiving with squash soup now for any occasion potato soup to warm up this time of year!

From my recipe card to your stock pot

Here’s what you’ll need

• 1/3 cup of beef stock
• 5 1/2 cups of water
• 5 Lbs yellow onions
• 3 Lbs russet potatoes

1. Peel and chop the onions and Caramelize. (best done in a Stainless Steel soup pot) Heating and Scraping and Heating and Scraping….. Reduce the onions down until you have basically a brown lump of Goodness.
2. Add 4 cups of water to deglaze the the pot, and start to simmer the onion rue.
3. Peel and rough cut potatoes into qmedium chunks, adding them to the pot.
4. Fill pot with enough water to cover potatoes by around two inches.
5. Bring to a full boil, stirring occasionally so that the onions don’t “stick”.
6. Reduce heat to a rapid simmer, again stirring occasionally, until the potatoes start to boil and thicken the soup. Now simmer until whatever consistency you desire is reached.
7. In a separate pan heat beef stock until low boil
8. Stir in heated Beef stock slowly
9. Season to taste with fine ground black pepper you can even add a little cream & salt.

As with any soup, it is better made the day before, and let to rest over night.

Serve with a hearty bread and butter, even sprinkle with some cheese after bowled.

Do Not Freeze!

This is so delicious 😋

As always be amazing