Kartoffelsuppe – Thick German Potato Soup Recipe
Kartoffelsuppe is a thick, creamy potato soup that in Germany is often eaten in autumn and winter, especially at Christmas markets. It is hearty yet simple, with a clear vegetable flavour and a delicate hint of smokiness. It’s a great way to warm up after a chilly day.
W wielu regionach Niemiec Kartoffelsuppe podaje się z dodatkiem precla lub kiełbasy, jako szybki, rozgrzewający posiłek w chłodne dni. Na jarmarkach zimowych sprzedawana jest z dużych kotłów, często w towarzystwie ciemnego pieczywa.
This soup combines the creaminess of blended potatoes with the pleasant texture of whole vegetables, making it both comforting and interesting to eat. The addition of smoked bacon and marjoram gives it a distinctly German character.
Dlaczego ta wersja działa
- Dokładne podsmażenie boczku i warzyw buduje głęboki smak bez ciężkiego bulionu.
- Częściowe miksowanie daje kremową bazę przy zachowaniu kawałków warzyw.
- Ziemniaki gotowane do rozpadu naturalnie zagęszczają zupę bez mąki i zasmażki.
Chef's tips
Do not rush the cooking time of the potatoes – the longer they cook, the creamier the soup will be after blending. If you like a smokier flavour, use a slightly stronger smoked bacon or add a small piece of smoked sausage.
How to serve
Serve in deep bowls, topped with a little extra bacon or a drizzle of cream if you like. A pretzel or slice of rye bread on the side turns it into a complete meal.
Na co uważać
- Nie przypal boczku ani warzyw – zbyt ciemne dadzą gorzki posmak całej zupy.
- Po zmiksowaniu łatwo przesolić, więc sól dodawaj dopiero na końcu, po śmietance.
- Jeśli zupa jest gęsta jak puree, rozrzedź ją bulionem, aż będzie powoli spływać z łyżki.
Zamienniki
- Boczek możesz zastąpić wędzonym tofu lub dodać wędzoną paprykę dla wersji bezmięsnej.
- Śmietankę 30% da się podmienić na śmietanę 18% lub mleko evaporowane.
- Bulion warzywny można zastąpić wodą z dodatkową szczyptą soli i majeranku.
Ingredients
- potatoes starchy, for soups - 700 g
- carrot medium - 2 pieces
- parsley root root - 1 piece
- leek white and light green part - 1 piece
- celeriac root - 100 g
- smoked bacon in thin slices or cubes - 80 g
- vegetable stock can be from a cube - 1 l
- cream 30% or 18% - 100 ml
- vegetable oil - 1 tablespoon
- dried marjoram - 1 teaspoon
- salt to taste
- black pepper to taste
- parsley leaves, chopped for sprinkling - 2 tablespoons
Preparation
- Peel the potatoes, carrot, parsley root and celeriac. Cut the potatoes into larger cubes and the remaining vegetables into smaller cubes so they soften faster.
- Wash the leek thoroughly, cut it lengthwise and slice into half-moons.
- In a large pot, heat the oil over medium heat. Add the bacon and fry for 4–5 minutes until the fat renders and the bacon is lightly browned.
- Add the carrot, parsley root, celeriac and leek. Fry everything for 5–6 minutes, stirring often, until the vegetables soften slightly.
- Add the potatoes, stir and fry for another 2 minutes.
- Pour in the stock, bring to a boil, then reduce the heat so the soup only gently simmers. Cook for 20–25 minutes, until the potatoes are very soft and start to fall apart.
- Ladle out about 1/3 of the vegetables (mostly potatoes) into a bowl and set aside.
- Blend the remaining soup in the pot with a hand blender until smooth. If you don’t have a blender, mash the potatoes with a masher until the soup becomes thick.
- Return the reserved vegetables to the pot, pour in the cream, add the marjoram, stir and bring back to a gentle boil for another 2–3 minutes. Season with salt and pepper.
- Serve the hot soup sprinkled with chopped parsley leaves. You can add a slice of dark bread.
Storage
Store the soup in the fridge for up to 3 days. Reheat gently, stirring often so it doesn’t catch on the bottom. If it becomes too thick, thin it with a little stock, water or milk.
Kartoffelsuppe is one of those soups that everyone in the family usually likes – children and adults alike. I often make it on weekends and portion it out for quick weekday lunches.
