Two types of potato soup

Serves 8 - 10 as a stew:

  • 2,5 kg Grocholl Potatoes - cubed, small
  • 3 bay leaves
  • 10 allspice corns
  • approx. 2,5 litres prepared beef stock
  • 3 onions
  • approx. 150 g lean bacon (cubed)
  • marjoram
  • 2 cups crème fraîche
  • 2 small pieces celeriac
  • 3-4 carrots
  • 2 leeks
  • a few sprigs parsley
  • hot dog sausages or frankfurters (optional)


Fry the bacon in a little oil, add the diced onions and sauté until they become translucent. Add the chopped vegetables (except parsley) and sauté for approx. 8 minutes. Add the stock, bay leaves and allspice. Then add the potatoes and bring to a boil.

1. For a clear potato soup, season generously and serve with sausages. Stir in the chopped parsley.

2. For a creamy potato soup: Mash the soup until the desired consistency is achieved (use a potato masher). Season with marjoram and chopped parsley to taste. Add the crème fraîche and serve with hot dog sausages or frankfurters.