German Potato Soup (Kartoffelsuppe)
Overview
Kartoffelsuppe is a German potato soup and a classic of home cooking. Potatoes are cooked with leek, carrot, celeriac and onion, often with bacon, in stock until soft. The soup is partly mashed or blended so it becomes creamy while keeping some pieces, and it is seasoned with marjoram, nutmeg and pepper. It is very often served with sliced Wiener or Bockwurst sausages warmed in the soup, and with parsley on top. It is filling and inexpensive, a favourite for weekday meals.
History
Potatoes spread through the German lands in the eighteenth century and became a staple food. Potato soups soon became everyday dishes in every region, with local variations. Kartoffelsuppe with sausages is now a typical dish in canteens, snack bars and family kitchens. Many regions have their own variants, adding bacon, cream or local sausages, and recipes are often handed down within families.
Main ingredients
Potatoes, leek, carrot, celeriac, marjoram, wiener sausages. The soup is built on vegetable or meat stock and is usually served hot. Diet: contains meat; usually gluten-free.
Recipe outline serves 4 · ~50 min
Ingredients
- 1 kg floury potatoes, cubed
- 1 leek, 1 carrot, piece of celeriac
- 1 onion, 50 g bacon (optional)
- 1.2 l stock
- marjoram, nutmeg
- 4 Wiener sausages
Allergens: Contains: Celery. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Fry the onion and bacon, add the vegetables and stock.
- Simmer for 20 minutes.
- Mash or blend part of the soup and season with marjoram and nutmeg.
- Add sliced sausages, heat through and serve.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.