Czech Potato Soup

Potato Soup


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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Czech Potato Soup

Fall and winter soups are the best. So hearty and so warming. This Czech Potato Soup (Bramboracka) is an exceptional soup. Serve with sourdough or rye bread.


6 Cups Water

¼ Cup Half & Half

1 Large Chopped Onion

1 Large Chopped Turnip

1 Cup Sliced Mushrooms

1 Chopped Celery Stalk

1 Large Chopped Carrot

3 Large Potatoes

½ Teaspoon Caraway Seeds

¼ Teaspoon Marjoram

1 Teaspoon Salt

2 Tablespoons Flour

5 Tablespoons Butter

½ Teaspoon Freshly Ground Pepper

In a large sauté pan cook all of the vegetables, except the potatoes, in the butter. Slowly add the flour to the vegetables and add one cup of the water to the vegetables. Add the water, potatoes, salt, pepper, caraway seeds and marjoram. Bring to a boil and then reduce the heat to low. Cook for 30 minutes. Add the half & half and cook another 5 minutes. Serve in bowls along with either sourdough bread or rye bread. Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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