German Potato Soup Kartoffelsuppe Recipe
Kartoffelsuppe is a thick, creamy potato soup that in Germany is often served in autumn at fairs and festivals. It’s simple but very warming, with added vegetables and sausage. It’s a bit like Polish potato soup, but more creamy and gently herbaceous.
Kartoffelsuppe carries the atmosphere of German autumn fairs: it’s thick, creamy and full of vegetables, yet surprisingly delicate in flavor. Herbs and leek give it a gently herbal, “green” aroma that sets it apart from Polish potato soup, making it more like a soup‑stew than a simple broth. Pieces of sausage add pronounced umami, so a bowl of this soup easily replaces a full meal.
Chef's tips
Cook the potatoes only until tender – if they fall apart, the soup will become floury and heavy instead of creamy. It’s worth blending part of the vegetables and leaving some in pieces so the texture is more interesting; blend only after the soup has cooled slightly to avoid a “blender explosion”. Be careful with salt, as the sausage is salty on its own – season only after adding it and simmering briefly.
How to serve
It’s best served with a crusty Kaiser roll or a thick slice of rye bread to dip into the thick soup. To drink, a pale lager beer pairs well, or simply hot tea with lemon if you serve it after an autumn walk. This is the perfect soup for a weeknight when everyone comes home chilled and needs one hearty dish in a bowl.
Ingredients
- potatoes starchy, for soups - 600 g
- carrot medium - 2 piece
- parsley root small - 1 piece
- leek white and light green part - 0.5 piece
- celery stalk optional - 1 stalk
- onion medium - 1 piece
- garlic - 2 clove
- vegetable stock or chicken stock - 1 l
- cream 30% or 18% fat - 100 ml
- sausage frankfurter or thin smoked sausage, sliced - 150 g
- vegetable oil - 2 tablespoon
- marjoram dried herbs - 1 teaspoon
- bay leaf - 1 piece
- salt to taste
- black pepper to taste
- chives chopped, for serving - 2 tablespoon
Preparation
- Peel the potatoes and cut into cubes. Peel or wash the carrot, parsley root and celery stalk and cut into small cubes. Wash the leek thoroughly and cut into half-slices.
- Peel the onion and cut into small cubes. Peel and chop the garlic.
- Heat the oil in a large pot over medium heat. Add the onion and fry for 3–4 minutes, until it softens and becomes slightly translucent. Add the garlic and fry for 1 more minute, stirring.
- Add the carrot, parsley root, celery and leek. Fry for 4–5 minutes, stirring occasionally, until the vegetables soften slightly.
- Add the potatoes, bay leaf and marjoram. Pour in enough stock to cover the vegetables. Bring to a boil, reduce the heat and cook for 15–20 minutes, until the potatoes are very tender.
- Remove the bay leaf. Blend the soup with a hand blender until smooth (you can leave some vegetable pieces if you like).
- Add the cream, stir and bring back to a gentle boil over low heat. Season with salt and pepper.
- Slice the sausage and fry it in a dry pan for 3–4 minutes, until lightly browned. Add to the soup just before serving or divide among bowls and pour the hot soup over. Sprinkle with chives.
Storage
Store the soup in the fridge for up to 3 days. Reheat gently, without boiling vigorously, especially after adding cream. You can freeze it without cream for up to 2–3 months.
