Kartoffelsuppe
Warm, comforting, and packed with earthy flavors, Kartoffelsuppe is a traditional German potato soup that promises to delight your taste buds. This creamy, velvety soup combines hearty potatoes, aromatic leeks, sweet carrots, and crisp celery, simmered to perfection in a flavorful vegetable broth infused with bay leaf and thyme. The addition of heavy cream lends a rich, luscious texture, while a garnish of fresh parsley adds a burst of freshness. Ready in just an hour, this easy, one-pot recipe is perfect for cozy weeknight dinners or as a starter for a special meal. Serve it with a slice of crusty bread, and you’ve got a soul-warming dish suitable for any season! Keywords: German potato soup, creamy potato soup, traditional soup recipes, hearty soups, Kartoffelsuppe recipe.
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Recipe Information
Ingredients
- 500 grams potatoes
- 1 large leek
- 2 pieces celery stalks
- 2 medium carrots
- 30 grams butter
- 1.5 liters vegetable broth
- 1 piece bay leaf
- 3 sprigs fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 100 milliliters heavy cream
- 2 tablespoons, chopped fresh parsley
Instructions
Peel the potatoes and cut them into small cubes. Set aside.
Clean and slice the white and light green part of the leek. Rinse well to remove any grit.
Chop the celery stalks and carrots into small pieces.
In a large pot, melt the butter over medium heat. Add the leek, celery, and carrots. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the cubed potatoes to the pot and mix well with the other vegetables.
Pour in the vegetable broth and add the bay leaf and thyme sprigs.
Increase the heat and bring the soup to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 25-30 minutes, or until the potatoes are tender.
Remove the bay leaf and thyme sprigs from the pot.
Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, you can blend the soup in batches using a countertop blender.
Return the soup to the pot if blended separately. Stir in the heavy cream and season with salt and black pepper to taste.
Let the soup simmer for an additional 5 minutes on low heat, stirring occasionally.
Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.9 g | 97% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 6489 mg | 282% | |
| Total Carbohydrate | 232.5 g | 85% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 40.9 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 470 mg | 36% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 6302 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
