Potato Soup
This soup came from North Germany. Various sausages are utilized in other locations.
3 tablespoons butter or margarine
2 carrots, peeled and cut into 1/2 inch pieces
2 sticks celery, cut into 1/2 inch pieces
1 pound potatoes, peeled and cut into 1 inch cubes
3 to 4 tablespoons flour
6 cups water or light stock
Salt
White pepper
1 bay leaf
3 tablespoons sliced fresh dill
6 frankfurters
Melt butter in a big stockpot or pan and when lathering include the veggies. Partly cover and cook for about 30 minutes, or till potatoes are tender.
Put soup through a colander, however do not press the veggies through Return the liquid to the pan and include the dill. Include to the soup and bring back to a boil. Transfer to a soup tureen, or spoon into specific soup bowls.
KEEP IN MIND: If the potatoes are cut a little bigger than the other veggies, they will prepare in the exact same length of time without breaking down.
Melt butter in a big stockpot or pan and when lathering include the veggies. Partly cover and cook for about 30 minutes, or up until potatoes are tender.
Put soup through a colander, however do not press the veggies through Return the liquid to the pan and include the dill. Include to the soup and bring back to a boil. Transfer to a soup tureen, or spoon into specific soup bowls.