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–+ servings

Kartoffelsuppe - German Potato Soup

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Prep Time 20 minutes
Cook Time 34 minutes
Course Appetizer, Soup
Cuisine Bavarian, German
Servings 4 people

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.
Keyword baked potato soup, german potato soup, kartoffelsuppe, potato and bacon soup, potato soup
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