Creamy Potato Soup with Fried Pretzel Slices

Ingredients

• 150 g waxy potatoes
• 250 g Potatoes
• 100 g carrots
• 100 g Celery Root
• 1 onion
• 2 tbsp butter
• 100 ml dry white wine
• 700 ml vegetable broth
• Salt
• black pepper (freshly ground)
• 100 ml heavy cream
• Nutmeg (freshly grated)
• 2 pretzels
• 2 tbsp butter
• 2 Spring Onions

Instructions

1. 1.

   Peel, wash, and dice the potatoes, carrots, celery root, and onion.

2. 2.

   In a pot melt the butter, sauté the onion until translucent, then add the remaining vegetables. Briefly cook, deglaze with wine, and pour in the broth. Season with salt and pepper and simmer over medium heat for about 20 minutes. Puree the soup, stir in the cream, bring to a gentle boil, season with nutmeg, adding more broth if needed.

3. 3.

   Slice the pretzels into thin rounds and fry them in a hot pan with melted butter until golden brown. Remove and drain on paper towels.

4. 4.

   Rinse, trim, and slice the spring onions into fine rings.

5. 5.

   Serve the soup in bowls topped with the fried pretzel croutons and onion rings.