Kartoffelsuppe (Traditional German Potato Soup)

Hearty German potato soup with vegetables and often sausage.

Ingredients (Serves 4–6)

• 800 g potatoes, peeled and diced

• 1 large onion, chopped

• 2 carrots, diced

• 1 leek, sliced

• 1 celery stalk, diced

• 1–2 tbsp vegetable oil or butter

• 1 liter vegetable or chicken broth

• 100 ml cream or milk (optional, for creaminess)

• Salt and freshly ground black pepper, to taste

• Fresh parsley or chives, chopped (for garnish)

Optional Additions:

• Smoked sausage slices (Räucherwurst)

• Bacon bits

• Croutons

Preparation

1. Prepare the vegetables:

   • Heat oil or butter in a large pot over medium heat.

   • Sauté onion, carrots, leek, and celery until softened.

2. Cook the potatoes:

   • Add diced potatoes and broth to the pot.

   • Bring to a boil, then reduce heat and simmer for 20–25 minutes until potatoes are tender.

3. Blend or mash (optional):

   • For a creamy texture, partially mash the potatoes in the pot or use an immersion blender.

   • Stir in cream or milk if desired.

4. Season and serve:

   • Adjust salt and pepper to taste.

   • Serve hot, garnished with fresh parsley or chives.

   • Add optional smoked sausage, bacon, or croutons for extra flavor.

Serving Suggestions

• Serve with crusty bread or rolls.

• Pair with a light salad for a complete meal.

Cooking Tips

• Use starchy potatoes for a thicker, creamier soup.

• Sautéing the vegetables first enhances the soup’s flavor.

• Leftover soup tastes even better the next day as flavors meld.