Czech Potato Soup


1,5 l vegetable stock
2 tbsp butter
2 tbsp oil
1 onion medium size
2 carrots cleaned, cut into small pieces
1 parsley cleaned, cut into small pieces
1/4 celery medium size, cleaned, cut into small pieces
2 tbsp flour
1/2 tsp milled cumin
3 potatoes medium size, peeled, cut into small cubes
2 cloves of garlic crushed
1 tbsp dried marjoram
2 mushrooms sliced


First of all I clean up and cut all vegetables into small pieces so that I don’t have to bother with it while cooking (onion, carrots, parsley, celery and potatoes). The same goes with fresh mushrooms, I chop them into smaller bits or slices and put them into water for a while (I use dried mushrooms as well if I don’t have the fresh ones). I prepare the vegetable stock (the easiest way is to melt two bio blocks of vegetable stock in boiled water).
I use a big casserole where I melt butter mixed with oil over medium heat, saute onion for about three minutes. Then I add carrots, parsley, celery and stir it constantly for about 5 minutes. Afterward I whisk in two spoons of flour and stir for another two minutes. It’s the flour that makes the soup a bit thicker. I pour in vegetable stock and add potatoes, mushrooms (free from water) and milled cumin. I bring the soup into boil and simmer for about 10 minutes while stirring now and then. I set the soup aside and season it with salt, crushed garlic and marjoram.


Traditional Czech thick potato soup full of autumn flavors and colours.

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Sunday, October 4, 2015 - 11:01am


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