Saxon Potato Soup
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Saxon Potato Soup
Saxon Potato Soup
3 bratwurst
1 very large onion, chopped
1 large leek, sliced (white and pale green parts only)
3/4 cup shredded celery root
2 lbs. russet potatoes, peeled and cubed
6 cups vegetable broth or stock
3/4 tsp. caraway seeds
salt and pepper to taste

Food Editor Patty Mastracco says, “I recently had this soup in Germany. This version is pretty close to what I tasted. Adding the shredded ham hock adds great flavor and texture too.” 

Prep: 20 minutes, Cook: 1½ hours, Serves: 6

1. Brown bratwurst in a large pot over medium heat, cooking halfway through, about 10 minutes. When cool enough to handle, slice 1/8 inch thick and place back in pot; cook until nicely browned. Remove with a slotted spoon and set aside.

2. Add onion, leeks and celery root to pot; cook over medium heat for 10 minutes or until lightly browned, stirring frequently. Add potatoes, broth and caraway.

3. Cover and cook over low heat for 1 hour. Let cool slightly, then puree with a stick or immersion blender or in a blender until smooth. Return to pot and season to taste with salt and pepper. Ladle into bowls and top with bratwurst slices.

Variation: Cook 1 ham hock in 4 cups water for 1 hour or until it falls off the bone. Use cooking liquid in place of vegetable broth and add finely shredded pork to soup after pureeing.

Nutritional Information:
302 calories, 13 g protein, 13 g total fat, 35 g carbohydrate, 3 g fiber, 5 g sugar, 38 mg cholesterol, 904 mg sodium, 8 points