This past weekend, we visited our favorite German restaurant, Angelika’s German Imports Market & Deli. My younger daughter had potato soup with her sandwich, which was so good. She wanted more of it, so I tried to come up with something close. It tasted similar, but not quite as good as Angelika’s did. I also added in cabbage to ours, since I had some that needed to be used and felt it would fit in well. I would probably add some bacon or ham next time, but as is, it was very good.
Note: This picture shows it a little thicker than it originally was because it is the leftover soup. I forgot to snap a picture the night we had it!
Potato Soup
How to make it:
2 tablespoons olive oil
1 large carrot, peeled and diced
1 large stalk celery, diced
1 large onion, diced
3 cups shredded cabbage
1/2 bunch parsley, chopped
1/2 teaspoon marjoram
1-1/2 pounds potatoes, peeled and diced
1/4 cup all-purpose flour
6 cups beef broth
Salt and pepper
Directions:
Heat olive oil in a large stock pot over medium-high heat. Add carrots, celery, onions, cabbage, parsley and marjoram. Cook until transparent. Stir in potatoes.
In a small bowl, whisk flour into 1 cup of the beef broth. Pour into pot. Add remaining beef broth, bring to a boil. Reduce heat to medium-low and simmer for 30 to 40 minutes. Season to taste with salt and pepper.
My Gems of Parenting 
What do you think? Please note all comments are moderated and may not appear immediately.