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Potato Soup with Onions

4 servings

Ingredients

• 1 kg potatoes
• salt (a little)
• onions, plenty, finely chopped (a little)
• kidney fat (a little)
• 2 tbsp flour
• 2 pcs parsley roots
• 0.5 pcs celeriac
• leek (a little)
• butter (a little)

Instructions

1. Peel the potatoes, cut them into pieces, and place them in a pot with salt.
2. After a short boil, drain the water and add fresh boiling water with the necessary salt.
3. Fry plenty of finely chopped onions in good kidney fat until golden brown, then sauté with 2 tablespoons of flour until lightly yellow, and add to the potato pieces along with parsley roots, celeriac, and a little leek.
4. Cook for about 2 hours until the potatoes are very soft and the soup is creamy, then stir in a piece of fresh butter and serve.

Modernized from a treasured 19th-century German cookbook.