Oktoberfest: Potato Soup

Absolutely everyone I know is sick right now. Rest assured: you are in snot-dripping, sneezy agony. Over the last week I've made butternut squash soup, chickenless noodle soup, and, to mix things up from my usual routine, Bavarian Potato Soup. Nothing could be simpler! If you have a slow cooker, it can be a good alternative for making just about any type of soup. Usually, it takes about 8 hours on low or 3-4 hours on high in place of the normal cooking time for soups.

Bavarian Potato Soup

Ingredients

2 onions

3 T olive oil

1 lb potatoes

1 carrot

3 ribs celery

1 small leek

1 clove garlic

6 cups vegetable stock

1/2 t. dried marjoram

1/2 t. dried thyme

1 t. liquid smoke

salt

freshly ground pepper

freshly ground nutmeg

handful of parsley

Directions

1. Peel and dice the onions.

2. Heat the oil on medium and saute the onions until golden, about 10 minutes.

3. Meanwhile, peel the potatoes, carrot, and garlic, and dice these along with the celery. When the onion has cooked, at the remaining vegetables and saute them together briefly.

4. Add the broth and seasonings, mixing in salt, pepper, and nutmeg to taste. Bring the mixture to a boil, reduce heat, and simmer for 20 minutes.

5. Immersion-blend soup and check seasonings. Chop and add the parsley.

6. EAT