german potato soup

This hearty German Little Potato Soup is full of soul-warming ingredients perfect for a fall or winter&#x27;s meal. It can be easily made vegetarian using vegetable broth, which is a nice addition to a weekly menu.

German Potato Soup (Kartoffelsuppe)

sweet onion, diced

leek, trimmed, washed, and sliced

1.5 lbs Little Potato Company Boomer Gold potatoes

carrots

celeriac (celery root) peeled and diced

Tbsp butter

1.25 liters (42 oz.) chicken stock or vegetable stock

dry thyme

nutmeg

half and half cream

parsley,

Salt and Pepper to taste

This delicious, authentic German Potato Soup is packed full of veggies and TONS of flavor - It will satisfy both body and soul!

German Potato Soup

bacon (,diced)

onion

garlic (,minced)

potatoes

leek

carrots (,diced)

celeriac (aka, celery root)

tomatoes (,diced)

chicken broth

thyme

rosemary

marjoram

sea salt

black pepper

bay leaf

parsley

Fry the bacon then add the onion and cook until golden, 6-8 minutes.&nbsp; Add the garlic and cook for another minute.&nbsp; Add all remaining ingredients except for the parsley.&nbsp; Bring to a boil, reduce the heat to medium-low, cover and simmer 30-40 minutes.

Add the parsley and simmer for another minute.&nbsp; Add salt and pepper to taste.

Note:&nbsp;This is a great make-ahead soup as the flavor is even better the next day!

A traditional and authentic version of one of Germany&#039;s most popular weeknight meals. It&#039;s healthy, easy, delicious and ready in 30 minutes.

Kartoffelsuppe

olive oil

potatoes,

carrots,

celery stalks, chopped

onion (diced)

garlic cloves,

vegetable broth

salt

pepper

Tablespoon yellow mustard

Vienna sausages (sliced diagonally)

caraway seeds

In a large dutch oven, heat the olive oil over medium heat. When the oil is heated, add the potatoes onions, carrots and celery stalks. Cook for about 5 minutes or until onions are transparent. Add the garlic and cook for one additional minute. If you are using caraway, add it at this time.

Add the vegetable broth and deglaze the pan. Cover and simmer on low for 30 minutes.

While the soup is simmering, sear the sausaged in a small skillet over medium heat until golden brown. Set aside.

When the soup is finished, turn off the heat and stir in the salt, pepper and yellow mustard and parsley.

Serve with sausages on top.

German potato soup is an absolute must-make during fall and winter! It is super simple to make, tastes incredibly delicious, and is packed with the most flavorful and healthy vegetables.

extra virgin olive oil

yellow onion (finely diced)

carrots (diced)

celery (finely diced)

salt and pepper (to taste)

turkey wieners

parsley (chopped, for garnish)

Preheat the olive oil in a pot over medium heat. Then sauté the onion until it turns translucent.

Next, add the potatoes, carrots, celery, leeks, vegetable broth, and dried marjoram. Season with salt and pepper. Cover the pot and let the soup simmer for 30 minutes.

After 30 minutes, blend the soup partially with an immersion blender until the broth has thickened a little.

Now add the ground nutmeg and wieners. Let the soup simmer for 2-4 minutes.

Garnish with chopped parsley and enjoy!

This easy German Potato Soup recipe is lightly creamy and packed with flavor. From the savory sausage and bacon, to the tasty, tender vegetables, you&#39;re going to love every spoonful!

bacon (I

unsalted butter

yellow onion, (chopped)

celery, (chopped)

garlic, (minced)

bay leaves

marjorum

Morton kosher salt

half & half

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 &amp; 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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German Potato Soup (Kartoffelsuppe)

German Potato Soup

Kartoffelsuppe

German Potato Soup

German Potato Soup

Top 5 german potato soup recipes from across the web

The most viewed german potato soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

German Potato Soup (Kartoffelsuppe)

German Potato Soup

Kartoffelsuppe

German Potato Soup

German Potato Soup

The most viewed german potato soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine