Inside The Mind Of A Vegan Alchemist. Carnivore Approved.

German Potato Soup

A taste of my homeland… Potato Soup has been a childhood favorite of mine since I was able to process different tastes. One of the most exciting moments getting off the plane in Frankfurt was knowing that there was going to be a HUGE steaming pot of potato soup with fresh pretzels. Sometimes when I get homesick I make this soup, venture off to the bakery while its simmering, and get the biggest, fluffiest pretzels I can.

Enough reminiscing… its time for cooking.
Small amount of water for cooking onions

2 cups onions, chopped

5 cloves garlic, minced

10 cups water

5-6 medium sized potatoes, peeled and cubed (8 cups ish)

4 large carrots, peeled and chopped

4 tbsp vegetable bouillon

2 tbsp Braggs sodium free seasoning

1 tsp dried basil

1/2 tsp dried thyme leaves

salt and pepper to taste

Heat a little water in a 6-8 quart saucepan. Im talkin’ HUGE freaking sauce pan…Add onion and garlic; cook and stir until the onion is tender. Stir in 10 cups of water, cubed potatoes, carrots, bouillon, basil, Braggs and dried thyme leaves.

Serve with pieces of pretzels in your soup, it always makes me feel like a kid again!

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