Potato Soup Made from Grandma`s Recipe

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Soup
Cuisine	European
Servings (Default: 8)

Ingredients

Instructions

For the soup I always use the soup greens that can be bought and add 3-5 potatoes, depending on the size. But I leave out the leek because it pulls threads when cooked.
Cut the vegetables into pieces of your choice except for the onion. Peel the onion but leave it whole. Boil everything in a saucepan with 2-2 ½ liters of water until soft.
In the meantime, finely chop some fresh parsley. Make a light brown roux from the flour and oil. It shouldn`t be too light, otherwise the soup will taste like flour. Fish out the onion and stir the roux into the soup. Be careful when adding, as it can splash!
Let the soup simmer for a few more minutes, then season with salt and sprinkle with the finely chopped parsley.
This soup is also very tasty for children.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.