History and warmth: The timeless appeal of potato soup

Potatoes, initially grown as ornamental plants, became a dietary cornerstone in many dishes. They gained popularity in the 18th century and became a fundamental part of the daily diet, especially in rural areas.

Potatoes are the core of this dish, making it both filling and nutritious. For the best potato soup, use type B potatoes. Many recipes suggest pre-boiling and mashing the potatoes into a puree, then mixing them with a light broth, creating a unique, creamy consistency. Alternatively, some recipes cook the potatoes directly in the soup, offering the right thickness. This dish becomes exceptionally fragrant and delicious with the right blend of herbs and spices.

Despite its simplicity, potato soup boasts many variations. Common additions include sausage, bacon, and sautéed onion. The cream is often added at the end, although some prefer a simple roux made of fat and flour. Our ancestors' creativity with this soup was remarkable. My grandmother's straightforward potato soup was undoubtedly exceptional in winter.

Ingredients:

                  
• 450 g potatoes,
• 2 onions,
• 3 carrots,
• 1 parsley root,
• 1 L water,
• 3 tablespoons vegetable oil,
• 3 tablespoons butter,
• Bay leaves, marjoram, salt, peppercorns to taste,
• 1 tablespoon wheat flour,
• 200 g sausage, optional.

Instructions:

1. Peel and finely chop the onion. Heat the oil in a large pot and sauté the onion until translucent.
2. Peel and dice the vegetables. Add them to the onion and pour in the water.
3. Add the bay leaf and pepper, and cook for about 30 minutes. Reduce the heat once it starts boiling.Once, reduce the heat
4. When the vegetables are soft, optionally add the sausage cut into cubes—season with salt, pepper, and marjoram. Cook for an additional 10 minutes.
5. In a small pan, melt the butter, add a tablespoon of flour, and mix well. Add the roux to the soupMelt the butter in. Add
6. Heat for a while longer and serve the soup hot.