Last week the weather was crazy and I didn’t know if to wear scarf and jumper or shorts and flip flops, if to write about ice cream and ice coffee or about soups. On Tuesday I enjoyed a great ice drip at my beloved EMA espresso bar, on Thursday I savoured the best chocolate ice cream at Angelato and on Friday I had to warm up with a broccoli soup at the Soup in the city, a nice hip place not far from where I work.

But officially, it’s autumn, it’s a soup season. Potato soup reminds me of the colorful autumn, the one I enjoy. I like the smell of root vegetables, mushrooms and freshly dried marjoram. The base of this recipe is by my mom but I fine-tuned the rest of it over the years.

First of all I clean up and cut all vegetables into small pieces so that I don’t have to bother with it while cooking (onion, carrots, parsley, celery and potatoes). The same goes with fresh mushrooms, I chop them into smaller bits or slices and put them into water for a while (I use dried mushrooms as well if I don’t have the fresh ones). I prepare the vegetable stock (the easiest way is to melt two bio blocks of vegetable stock in boiled water).

I use a big casserole where I melt butter mixed with oil over medium heat, saute onion for about three minutes. Then I add carrots, parsley, celery and stir it constantly for about 5 minutes. Afterward I whisk in two spoons of flour and stir for another two minutes. It’s the flour that makes the soup a bit thicker. I pour in vegetable stock and add potatoes, mushrooms (free from water) and milled cumin. I bring the soup into boil and simmer for about 10 minutes while stirring now and then. I set the soup aside and season it with salt, crushed garlic and marjoram.

Potato Soup

Soup full of autumn flavors

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Polévka / Soup

Cuisine České / Czech

Servings 4 people

Ingredients

  

• 1,5 l vegetable stock
• 2 tbsp butter
• 2 tbsp oil
• 1 onion medium size
• 2 carrots cleaned, cut into small pieces
• 1 parsley cleaned, cut into small pieces
• 1/4 celery medium size, cleaned, cut into small pieces
• 2 tbsp flour
• 1/2 tsp milled Caraway Seeds
• 3 potatoes medium size, peeled, cut into small cubes
• 2 cloves of garlic crushed
• 1 tbsp dried marjoram
• salt
• 2 mushrooms sliced