4 large or 6 medium potatoes
1 large onion
3 tablespoons unsalted butter
1 heaping tablespoon flour
Combine in a large saucepan or small stock pot
- 4 large or 6 medium potatoes, peeled and diced
- 1 large onion, peeled and pierced in several places with a knife
- 1 carrot, peeled and diced
- 2 teaspoons salt
Cover with water, a couple of inches above the level of the other ingredients. Bring it to a boil and reduce heat to a simmer, cooking until potatoes are soft but whole pieces remain. This will take about 40 minutes.
When potatoes reach this stage, turn off the heat and remove the onion from the soup. In a small frying pan, melt
- 3 tablespoons unsalted butter
over a medium heat. Continue to stir as it starts to darken. Add
- 1 heaping tablespoon flour
stir to make a thin roux. Cook this until it is brown,but do not let it burn, and then remove from heat. This mixture is called an “einbrenn” and it’s what gives the soup its flavor.
Carefully add a spoonful of soup liquid to the einbrenn becausethere is going to be some spattering. Add another spoonful of liquid and then start to mix the contents of the pan into the soup. You can wash out the last bits of the einbrenn from the frying pan by taking a bit more of the liquid from the soup pot. Return the soup to the heat, and cook for 30 minutes more. Stir regularly and don’t let the heat get too high or soup may scorch.
Adjust the seasoning. I like to add black pepper although the original recipe had only salt. If you like the soup a bit less chunky, use a potato masher to break up some of the pieces of potato.
Make this soup the day before you plan to serve it because it will taste much better. When reheating the soup, you may find it has gotten so thick you need to add a little water. Reheat on a low flame otherwise the soup might scorch. Or, reheat in a microwave oven.