Kartoffelsuppe - German Potato Soup
German Kartoffelsuppe (Potato Soup) is a cozy, traditional German classic made with tender potatoes, vegetables, and simple seasonings simmered into a creamy, comforting bowl of warmth. Popular in homes, restaurants, and fall festivals, this hearty soup comes together quickly and is perfect for weeknights.
Ingredients
- 1/2 pound bacon cut into matchstick sized pieces
- 1 tbsp oil canola, vegetable, or safflower oil
- 1 1/2 lbs 650 g starchy potatoes, peeled and diced
- 1/2 each medium celery root about 1 cup, peeled and diced
- 1 each medium carrot about 1/2 cup, peeled and diced
- 1 each small leek white and light green parts only, about 1/2 cup thinly sliced
- 1 each small onion about 1/2 cup, finely chopped
- 2 cloves garlic minced
- 1 tbsp butter or vegetable oil
- 4 cups 1 liter vegetable or chicken broth
- 1 cup 240 ml water (or more as needed)
- 1 bay leaf
- 1 tsp dried marjoram
- 1/4 cup heavy cream
- A pinch of freshly grated nutmeg
- Salt and freshly ground black pepper to taste
- 4 smoked sausages e.g., Wiener, Frankfurter, Kielbasa, or Bauernwurst, sliced into rounds
- 2 tbsp fresh chives chopped (for garnish)
Instructions
Prepare the Vegetables:
- Peel and dice the potatoes, celery root, and carrots. Slice the leek and finely chop the onion and garlic.
Cook the Bacon:
- In a large pot, heat the vegetable oil over medium heat. Add the bacon and cook until almost crispy. Remove from the pan and set aside.
Sauté the Vegetables:
- In the same pot, add the butter and then add the onion and garlic, and sauté until softened and fragrant, about 2–3 minutes.
Add the Root Vegetables:
- Add the potatoes, celery root, carrots, and leek to the pot. Add the bay leaf and dried marjoram. Cook for another 5 minutes, stirring occasionally.
Add the Liquid:
- Pour in the vegetable or chicken broth and water. Stir to combine.
Simmer the Soup:
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, or until the potatoes, celery root, and other vegetables are tender.
Add the Cream:
- After the vegetables are tender, add the cream and season with nutmeg. Cook for another 10 minutes.
Blend the Soup:
- Remove the bay leaf and then remove about half of the soup and blend it using an immersion blender or a countertop blender. Return the blended soup to the pot and stir to combine.
Season with Nutmeg and Add the Sausage:
- Stir in the freshly grated nutmeg, salt, and pepper and taste. Add more if necessary.
Heat up the Sausage and Bacon:
- Slice the sausage and heat them in a pan until hot. Add the reserved bacon and stir to combine.
Serve:
- Ladle the soup into bowls and garnish with fresh chives. Serve with crusty bread or a German-style roll on the side.
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