Kartoffelsuppe • German Potato Soup
In September, after the kids 👧👱♂️ are back to school, we slowly start making “hot” recipes like soups, casseroles, pot roasts, pasta sauces, and so on. There’s also an event that begins this month and continues until October and it’s Oktoberfest! When “hot” food and this popular German festival are mixed together, we get Kartoffelsuppe which is a German Potato Soup!
This is one of the most popular soups in Germany! It’s loaded with deliciousness! With a nice array of vegetables, fresh herbs and seasonings cooked in bacon fat 🥓, this is what I call a “wholesome” recipe. It’s a nice satisfying meal to make and a great comfort food to serve to your family!
Before I met my husband, my knowledge about German food was pretty limited. Besides Spätzle, Schnitzel and Pretzels, there’s not much I knew about it. It didn’t help the fact that both times I went to a German restaurant (two different ones), the food tasted very “blah” so I wasn’t excited about trying more.
David has a German background and of course, being a good wife 😇, I started making recipes that he grew up with. This is when I made my first Stollen that is incredibly delicious, Beef Rouladen and Zwiebelrostbraten which both turned out to be among my favorite foods ever since!
Kartoffelsuppe • German Potato Soup is also a favorite of mine but only after I modified the recipe – the first time I made it, it fell in the “blah” section! After adding a few “extra” ingredients that helped to bring the soup together, it’s now very tasty 😋! This and my Minestrone are two early fall recipes I enjoy making every year.
I love vegetables and there’s a lot in this soup. First, the bacon 🥓 is rendered in a large pot and when crispy, it’s transferred to a bowl leaving the fat behind. Onions, leeks, carrots and celery – although celery root can be used instead – are added to the pot and sautéed until they soften. When dicing or slicing, it’s important that the veggies are about the same size for one simple reason… they will cook evenly.
I love cooking with leeks but they can be a bit dirty. As they grow in soil, they need a good cleaning before using them in recipes. There’s a great tutorial on them so click here to view it… How to Trim, Cut & Clean Leeks. Another one you should take a look 👀 at is How to Store Celery for Weeks
As the title refers, potatoes 🥔 are obviously the main ingredients. I like to use Yukon Gold but the white spuds or the red ones are fine as well. This is not the “creamy version” but if you want to make it that way, stay away from the waxy potatoes and use russet instead.
After the veggies are softened, I take over with my version by adding tomato paste 🍅, freshly squeezed lemon juice, and fresh herbs including hot paprika. This adapted recipe tastes amazing! If you don’t have fresh herbs on hand, substitute with the dried ones. Remember the 3 to 1 ratio: 1 tablespoon of fresh = 1 teaspoon of dried.
Tomato paste is a great ingredient to use when making any vegetable based soup. It brings the flavor and sweetness of the veggies and adds some depth of flavor to it. A little goes a long way so 1 tablespoon is plenty. A can of tomato paste doesn’t cost that much and more than often little is used. Many will throw the rest but why help the manufacturers to make more money 💰 when there’s a great trick on how to salvage it. Find out how by clicking on this link… Tomato Paste Leftover Solution
This Kartoffelsuppe • German Potato Soup recipe is certainly a must for the season 🍂. This one-pot recipe can be a delicious appetizer but don’t be surprised if you end up going for seconds and turn it into a meal! Bring Oktoberfest to your table by making this amazing dish!
Bon Appétit! 🍽
Here are several more incredible soup recipes for you to try… 😀
– West Coast Smoked Salmon Chowder
– Wonton Soup
– Avgolemono Chicken Soup
– Bay Scallop Chowder
– Split Pea & Ham Soup
– Lasagna Soup
– Creamy Cabbage Soup
and for even more soup recipes 🥣, click on this link… Recipe Category • Soups & Chowders
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Kartoffelsuppe • German Potato Soup
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Ingredients
- 1/2 lbs. bacon, diced
- 3 cups white onions, chopped
- 3 large leeks, halved, sliced, washed thoroughly and drained tips & tricks
- 2 cups carrots, halved and sliced
- 1 cup celery, sliced tips & tricks
- 2 tsp. ground Himalayan pink salt, or to taste and divided
- 2 tsp. freshly ground black pepper (I always use mixed peppercorns), or to taste and divided
- 2 large cloves garlic, pressed
- 1 tbsp. tomato paste tips & tricks
- 2 lbs. Yukon Gold potatoes, peeled and cut into 3/4-inch pieces
- 2 large Roma tomatoes, seeded and diced
- 6 cups low-sodium chicken broth (substitute vegetable broth)
- 1 tbsp. freshly squeezed lemon juice tips & tricks
- 1/2 tbsp. fresh rosemary, chopped
- 1/2 tbsp. fresh oregano leaves, chopped
- 1/2 tbsp. fresh thyme leaves, chopped tips & tricks
- 1/2 tsp. hot paprika, or to taste
- 1 large bay leaf
- 1/4 cup chopped parsley, for garnish tips & tricks
Directions
- In a cold Dutch oven, add bacon and turn the heat to medium. Cook until browned, about 9 to 10 minutes.
- Using a slotted spoon, transfer the bacon to a bowl and set aside.
- Add garlic and sauté for 1 minute.
- Add the remaining ingredients except parsley, return the bacon back to the pot – keep some on the side for garnish - stir well and bring to a boil.
- Cover, reduce the heat to medium-low, and simmer gently for 30 to 40 minutes or until potatoes are tender; taste and adjust seasoning if needed.
- Serve in warm bowls and garnish with bacon and chopped parsley.
Don't forget to rate and comment on this recipe!
It sounds delicious and I will try it.
Absolutely, please do 😀! It’s a lovely and tasty soup that is so satisfying! Enjoy your day Brigitte 🌞