Kartoffelsuppe Potato Soup
Warm, hearty, and bursting with comforting flavors, Kartoffelsuppe Potato Soup is a classic German dish that celebrates the humble potato. This creamy potato soup blends tender chunks of starchy potatoes, smoky bacon, and a medley of aromatic vegetables—including leek, onion, celery, and carrots—simmered to perfection in a savory broth. Finished with a luscious swirl of heavy cream and a hint of nutmeg, this rich and velvety soup is the ultimate cold-weather comfort food. Garnished with crispy bacon bits and fresh parsley, it’s a crowd-pleaser that pairs beautifully with crusty bread for a satisfying meal. Perfect for weeknight dinners or special occasions, this rustic European recipe is both easy to prepare and endlessly flavorful.
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Recipe Information
Ingredients
- 750 grams potatoes (starchy, like Russet)
- 150 grams bacon (diced)
- 1 medium onion (finely chopped)
- 1 large leek (white and light green parts only, sliced)
- 2 medium carrots (peeled and diced)
- 2 stalks celery stalks (diced)
- 2 cloves garlic (minced)
- 1 liter vegetable broth (or chicken broth)
- 200 ml heavy cream
- 2 tablespoons butter
- 2 tablespoons fresh parsley (chopped, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg (optional, freshly grated)
Instructions
Peel the potatoes and cut them into roughly 2 cm cubes. Set them aside in a bowl of cold water to prevent browning.
In a large pot or Dutch oven, add the diced bacon and heat over medium heat. Cook until the bacon is crispy, about 5–6 minutes. Remove the bacon bits with a slotted spoon and set them aside on a paper towel-lined plate. Leave the bacon fat in the pot.
Add the butter to the rendered bacon fat, then stir in the chopped onion, sliced leek, diced carrots, and celery. Cook over medium heat until the vegetables are softened, about 8–10 minutes, stirring occasionally.
Add the minced garlic to the pot and cook for another 1–2 minutes until fragrant.
Drain the potatoes and add them to the pot along with the vegetable broth. Stir well to combine and bring the soup to a gentle boil over medium-high heat.
Reduce the heat to a simmer, cover the pot, and let the soup cook for 25 minutes or until the potatoes are tender and easily pierced with a fork.
Using an immersion blender, purée the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender, purée, and return it to the pot. For a chunkier texture, you can leave some potato pieces unblended.
Stir the heavy cream into the puréed soup and season with salt, black pepper, and a pinch of nutmeg, if using. Simmer for an additional 5 minutes, stirring frequently.
Ladle the hot soup into bowls and top each serving with crispy bacon bits and a sprinkle of chopped fresh parsley. Serve immediately with crusty bread or rolls.
Nutrition Facts
Calories |
674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 2091 mg | 91% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 7.3 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 116 mg | 9% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 1578 mg | 34% | |
*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.
