Kartoffelsuppe

Name: Kartoffelsuppe
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: German
Ingredients: 800g Floury Potatoes, peeled and diced; 1 large Leeks, white and light green parts, sliced; 2 Carrots, about 200 g, diced; 150g Celeriac, peeled and diced; 1 medium Onion, finely chopped; 100g Smoked Bacon, Speck, diced; 2 tbsp Unsalted Butter; 1.2 l Chicken Broth, or vegetable broth; 1 tsp Dried Marjoram; 1 Bay Leaf; 100ml Heavy Cream; 4 Wiener Sausages, Wiener Würstchen, sliced and warmed; 2 tbsp Chives, fresh, finely sliced; 2 tbsp Parsley, fresh, chopped; 1 pinch of Nutmeg, freshly grated; Some Salt; Some Pepper (Black), freshly ground

This comforting Kartoffelsuppe is a creamy, hearty potato soup brightened with root vegetables and finished with smoky bacon, sliced Wiener sausages, and fresh herbs. Starchy potatoes break down to give a silky texture while marjoram, bay leaf and a whisper of nutmeg create a warm, savory depth—perfect for a cozy meal.

This comforting Kartoffelsuppe is a creamy, hearty potato soup brightened with root vegetables and finished with smoky bacon, slic... Show more

Traditional German Recipe

Health Grade

B- · Healthy

Rating

4.2

Time

1 hr

Price

1,70 €

Calories

580 kcal

low calorie

easy

one pot

low carb

Method

Prep the vegetables

Peel the Floury Potatoes and cut them into even bite-size cubes so they cook at the same speed. Trim the Leeks, split them lengthwise, and rinse out any grit before slicing the white and light green parts into thin half-moons. Peel and dice the Carrots and Celeriac, then finely chop the Onion.

Cook the bacon base

Set a large pot over medium heat and cook the diced Smoked Bacon until it starts to render and turn lightly crisp. Stir in the Unsalted Butter, then add the onion, leeks, carrots, and celeriac. Cook for about 5 minutes, stirring often, until the vegetables start to soften and smell sweet.

Simmer the soup

Pour in the Chicken Broth, add the potatoes, dried Marjoram, and the Bay Leaf, then bring everything up to a boil. Lower the heat and simmer gently for about 20 minutes, or until the potatoes are tender enough to break with a spoon and the soup has thickened a little.

Finish the seasoning

Remove the bay leaf, lower the heat, and stir in the Heavy Cream. Season the soup with freshly grated Nutmeg, Salt, and Pepper. Add the sliced Wiener Sausage and let it warm through for 2 minutes without letting the soup boil hard. Taste and adjust the seasoning until the soup is creamy, smoky, and balanced.