When I first made German Potato Soup Recipe, or Kartoffelsuppe, I was absolutely smitten with the richness and comfort it offered. This simple dish delivers a creamy, hearty bowl of goodness that takes me right into the heart of Germany’s culinary traditions. The recipe is incredibly easy to make, and with every bite, it feels like you’ve crafted a gourmet dish with almost no effort at all.
The best part is how customizable this soup can be! Whether you prefer it extra creamy or love adding a burst of spice, there’s room to make it uniquely yours. I’ve made this soup countless times, and every time, my kitchen is filled with the aroma of hearty vegetables and rich herbs. It’s perfect for a cozy dinner, served with some crusty bread or fresh rolls. Trust me, one bowl of this soul-soothing soup won’t be enough!
Why You’ll Love This Recipe?
A simple, creamy, and customizable one-pot soup that’s perfect for any season and great for meal prep!
Simple Yet Satisfying
This recipe uses basic kitchen staples like potatoes, carrots, and onions, but the result is a creamy and flavorful soup that feels indulgent.
Versatile and Customizable
From spice levels to dairy-free options, you can tweak ingredients to suit your taste or dietary needs.
Perfect for Any Season
While it’s the ultimate comfort food in colder months, its light creaminess makes it just as enjoyable year-round.
One-Pot Magic
Who doesn’t love a one-pot recipe? Less mess and fewer dishes to clean afterward.
Freezes Like a Dream
Make a big batch, and freeze it for later. It’s a great meal prep option for busy weeks ahead!
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Ingredients
- Potatoes
- Carrots
- Celery
- Onion
- Garlic
- Bay leaf
- Vegetable stock or chicken stock
- Double cream
- Butter
- Lemon zest
- Spring onions
- Salt and pepper
- Cumin powder (optional)
- Nutmeg powder (optional)
Variations
- Creamy Vegan Option: Swap the double cream for coconut milk for a dairy-free version.
- Spice It Up: Add paprika or chili flakes for an extra kick of heat.
- Healthy Boost: Incorporate spinach or kale for added nutrients.
- Protein Additions: Add ham or crumbled bacon for a non-vegetarian twist.
Equipment Needed
- Large pot: To cook and simmer the soup.
- Blender or immersion blender: To make the soup creamy.
- Knife: For chopping vegetables.
- Cutting board: A clean and sturdy surface for prep work.
- Ladle: To serve the soup.
How to Make German Potato Soup?
Sauté the Aromatics 🧄
Begin by heating olive oil in a large pot. Toss in sliced onions and garlic, letting them cook until fragrant and softened. Add diced carrots and celery, stirring occasionally for about 5 minutes.
Add Potatoes and Stock 🥕
Now add the diced potatoes, bay leaf, and your choice of stock. Bring the mixture to a boil, then reduce the heat and allow it to simmer. Cover the pot and cook for 15–20 minutes until the veggies are soft.
Blend the Soup 🥣
Remove the bay leaf and set aside a small portion of the vegetables for later. Using an immersion blender, blend the soup until smooth and creamy. If you’re using a regular blender, ensure you cool the soup slightly before blending.
Add Cream and Butter 🥛
Return the blended soup to the pot. Stir in double cream and butter until fully incorporated. Add lemon zest for a touch of brightness, and season with salt, pepper, and optional spices like cumin and nutmeg.
Finish and Serve 🍵
Reintroduce the reserved vegetables to the soup for added texture, and heat everything for another 3–5 minutes. Serve warm, garnished with spring onions or any topping of your choice.
Tips for Making the Recipe
- Use Starchy Potatoes: Floury potatoes work best for a naturally creamy consistency.
- Don’t Skip the Bay Leaf: It adds an earthy undertone that enhances the soup’s depth.
- Cool Before Blending: If using a traditional blender, cool the soup slightly to avoid accidents.
- Control the Seasoning: Taste and adjust the salt or spices gradually as needed.
How to Serve German Potato Soup?
German Potato Soup pairs beautifully with crusty artisan bread or fresh rolls. Serve the soup in shallow bowls and garnish with a sprinkle of fresh parsley or spring onions for an elegant touch. A dollop of sour cream or grated cheese can add richness, while crispy bacon bits bring a smoky, savory crunch.
If serving to guests, a side salad with a tangy vinaigrette offers balance to the creaminess of the soup. For a fun twist, provide a selection of garnishes like croutons, crumbled crackers, or a drizzle of chili oil to allow everyone to customize their bowl.
Nutritional Information
Here’s an approximate breakdown per serving of this classic soup:
- Calories: 318
- Protein: 6g
- Carbohydrates: 25g
- Fat: 19g
Make Ahead and Storage
German Potato Soup is an excellent make-ahead dish. Prepare a double batch over the weekend and store it in airtight containers for an easy weeknight meal.
- Refrigeration:
Store in the fridge for up to 3 days. Reheat in a pot over gentle heat, stirring occasionally. - Freezing:
Freeze the blended soup without cream for up to 3 months. When ready to serve, thaw overnight in the fridge, reheat, and add the cream before serving.
This recipe is sure to delight both your taste buds and your guests. With its creamy texture, deep flavors, and easy preparation, German Potato Soup is as comforting as a recipe can get. Make it once, and you’ll keep coming back for more!
For a visual guide, watch the full recipe video here:
German Potato Soup Recipe
Ingredients
- 2 tbsp olive oil
- 2 cloves garlic finely sliced
- 1 small onion finely sliced
- 1 medium carrot diced
- 1 stalk celery diced
- ½ kg potatoes diced
- 3 cups stock
- 1 bay leaf
- ¾ cup double cream
- 1 heaping tbsp chilled butter
- Zest of 1 lemon
- ¼ cup spring onions thinly sliced
- Salt and pepper to taste
- Dash of cumin powder optional
- Dash of nutmeg powder optional
Instructions
- Heat the olive oil in a medium pot over medium heat.
- Add the garlic and onion, cooking until fragrant and softened.
- Stir in the carrot and celery, cooking for a few minutes until slightly tender.
- Add the potatoes, stock, and bay leaf. Cover and bring to a boil.
- Reduce the heat and let simmer until the vegetables are softened.
- Remove the bay leaf, then scoop out about one-third of the vegetables and set them aside.
- Stir in the double cream and chilled butter, mixing until the butter melts completely.
- Use a stick blender to puree the soup until smooth. If using a stand blender, let the soup cool slightly before blending.
- Season with salt, pepper, and lemon zest. If using cumin or nutmeg, add them now and mix well.
- Stir in the spring onions, taste, and adjust seasoning if needed.
- Return the reserved vegetables to the pot, cover, and let simmer for another three minutes.
- Serve hot, garnished with extra spring onions if desired. Enjoy!
Notes
- Use Starchy Potatoes: Floury potatoes create a naturally creamy texture.
- Don’t Skip the Bay Leaf: Adds depth with an earthy undertone.
- Cool Before Blending: Prevent accidents when using a traditional blender.
- Control the Seasoning: Adjust salt and spices gradually to taste.
