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.
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.
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
- Large Pot: For cooking the soup.
- Cutting Board and Knife: For prepping the vegetables.
- Peeler: For peeling the potatoes and carrots.
- Measuring Cups and Spoons: To ensure accurate measurements.
- Wooden Spoon: For stirring the soup.
- Immersion Blender: For blending the soup to desired consistency (optional).
Step-by-Step Preparation
Prepping the Ingredients
- 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
- 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.
- 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
- 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
- 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)
- 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.
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
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.
- 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
- 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.