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German Potato Soup Recipe

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German Potato Soup Recipe

German Potato Soup, or “Kartoffelsuppe,” is a classic comfort food that’s both hearty and nutritious. This traditional dish features creamy potatoes, savory vegetables, and flavorful spices, creating a satisfying meal perfect for any time of year. Whether you’re looking to warm up on a chilly evening or simply craving something delicious and filling, this soup is sure to hit the spot.

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Why You’ll Love This Recipe

This German Potato Soup is incredibly versatile and easy to make. It combines simple, wholesome ingredients that come together to create a rich and comforting dish. The recipe can be adapted to suit different tastes and dietary preferences, making it a favorite for families and individuals alike.

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Ingredients Overview

Potatoes

  • Potatoes: The star ingredient, providing a creamy and hearty base for the soup. Yukon Gold or Russet potatoes are ideal choices.

Vegetables

  • Onion: Adds depth and sweetness to the soup.
  • Carrots: Contribute a subtle sweetness and additional nutrition.
  • Celery: Offers a crisp texture and mild flavor.
  • Leek: Enhances the soup with its mild onion-like taste.
  • Garlic: Adds aromatic richness.

Meat (optional)

  • Bacon or Sausage: Adds a smoky, savory element that complements the potatoes and vegetables.

Broth and Spices

  • Chicken or Vegetable Broth: Forms the base of the soup, adding flavor and moisture.
  • Bay Leaf: Provides a subtle herbal note.
  • Thyme: Enhances the savory flavor profile.
  • Salt and Pepper: Season to taste.

Essential Kitchen Tools

  1. Large Pot: For cooking the soup.
  2. Cutting Board and Knife: For prepping the vegetables.
  3. Peeler: For peeling the potatoes and carrots.
  4. Measuring Cups and Spoons: To ensure accurate measurements.
  5. Wooden Spoon: For stirring the soup.
  6. Immersion Blender: For blending the soup to desired consistency (optional).

Step-by-Step Preparation

Prepping the Ingredients

  1. Prepare the Vegetables: Peel and dice 4 large potatoes, 2 carrots, and 1 onion. Slice 2 celery stalks and 1 leek, and mince 2 garlic cloves.

Sautéing the Vegetables

  1. Cook the Bacon (if using): In a large pot, cook 4 slices of chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.
  2. Sauté the Vegetables: Add the diced onion, carrots, celery, and leek to the pot with the bacon drippings. Cook for about 5 minutes, until the vegetables are softened. Add the minced garlic and cook for another minute.

Cooking the Potatoes

  1. Add Potatoes: Stir in the diced potatoes and cook for 2-3 minutes, allowing them to absorb some of the flavors.

Adding the Broth and Simmering

  1. Add Broth and Spices: Pour in 6 cups of chicken or vegetable broth. Add 1 bay leaf, 1 teaspoon of thyme, and season with salt and pepper. Bring to a boil, then reduce the heat and let it simmer for 20-25 minutes, until the potatoes are tender.

Blending for Creaminess (optional)

  1. Blend the Soup: For a creamy texture, use an immersion blender to blend part of the soup until smooth, leaving some chunks for texture. Alternatively, transfer a portion of the soup to a blender, blend until smooth, and return it to the pot.

Serving Suggestions

Serve the German Potato Soup hot, garnished with the crispy bacon pieces and a sprinkle of fresh chopped parsley or chives. It pairs well with crusty bread or pretzels for a complete meal. For an extra touch, add a dollop of sour cream or a drizzle of olive oil on top.

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Tips for Success

  • Choose the Right Potatoes: Yukon Gold or Russet potatoes are ideal for their creamy texture.
  • Don’t Overcook the Potatoes: Simmer the soup until the potatoes are just tender to avoid a mushy texture.
  • Blend to Your Liking: Blend as much or as little as you like to achieve your preferred consistency.

Variations and Substitutions

  • Vegetarian Version: Omit the bacon and use vegetable broth instead of chicken broth.
  • Add Protein: Stir in some cooked, shredded chicken or diced sausage for a heartier soup.
  • Cheesy Twist: Add a handful of shredded cheddar cheese when blending the soup for a cheesy variation.

Storing and Reheating

  • Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of broth or milk if the soup becomes too thick.

Nutritional Information

Each serving of German Potato Soup (based on 6 servings) has approximately:

  • Calories: 250
  • Protein: 7g
  • Fat: 12g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Sugar: 5g

Conclusion

German Potato Soup is a comforting and flavorful dish that’s perfect for any occasion. With its creamy potatoes, savory vegetables, and a touch of smoky bacon, it’s sure to become a favorite in your home. Whether you enjoy it as a hearty starter or a main course, this soup is a delicious and satisfying meal.

FAQs

1. Can I make this soup ahead of time? Yes, you can make the soup a day ahead. Store it in the refrigerator and reheat gently on the stovetop.

2. Can I freeze German Potato Soup? Creamy soups can be frozen, but the texture might change slightly upon reheating. Freeze in airtight containers for up to 2 months.

3. What other vegetables can I add to the soup? Feel free to add diced potatoes, carrots, or even some chopped spinach for extra nutrients.

4. How do I make the soup thicker? For a thicker soup, you can blend a portion of it using an immersion blender or add a slurry of cornstarch and water during the simmering step.

5. Can I use milk instead of cream? You can use milk for a lighter version, but the soup will be less creamy. Whole milk or half-and-half is a good compromise.

Source: afarmgirlsdabbles.com

Yield: 6

German Potato Soup Recipe

German Potato Soup Recipe

German Potato Soup, or "Kartoffelsuppe," is a classic comfort food that’s both hearty and nutritious. This traditional dish features creamy potatoes, savory vegetables, and flavorful spices, creating a satisfying meal perfect for any time of year. Whether you’re looking to warm up on a chilly evening or simply craving something delicious and filling, this soup is sure to hit the spot.

Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 8 ounces bacon (I like to use a double-smoked variety), trimmed of any large pieces of fat, then cut into ½” pieces
  • 8 ounces fully cooked German sausage, cut crosswise into ¼”-thick slices
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 3 large carrots, peeled and chopped
  • 2 large stalks celery, chopped
  • 1 cup chopped leek
  • 3 large cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 pounds Yukon Gold potatoes, peeled and chopped into ½” pieces
  • 2 bay leaves
  • 2 teaspoons dried marjorum
  • ½ teaspoon Morton kosher salt
  • ½ teaspoon black pepper
  • ¼ cup half & half
  • ¼ cup chopped fresh parsley

Instructions

  • Set a large soup pot over medium to medium-low heat. Add chopped bacon and cook gently until just crisp, stirring regularly. Do not let the bacon burn. Use a slotted spoon to remove bacon to a paper towel-lined plate and set aside.

  • Remove all but 1 tablespoon of bacon grease from the pot and set heat to medium. Add the sausage slices. Brown one side of the sausage, then use a slotted spoon to remove it to the plate with the bacon.

  • Add the butter to the bacon grease. Once butter has melted, stir in the onion, carrots, celery, and leek, and saute for about 4 minutes, stirring regularly, just until slightly softened. Stir in garlic and cook for 1 more minute.

  • Add the chicken broth, potatoes, bay leaves, marjorum, salt, and pepper. Increase heat a little bit and bring the soup just to a boil. Then immediately lower the heat to medium-low and simmer, partially covered, for 10-15 minutes, or just until veggies are almost tender.

  • Add the bacon and sausage to the soup, followed by the half & half, and simmer 5 minutes more or until everything is perfectly tender. Taste test and add more salt and/or pepper if needed.

  • Serve hot, with chopped fresh parsley sprinkled over individual bowls of soup.

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