Creamy Kartoffelsuppe German Potato Soup Recipes

CREAMY KARTOFFELSUPPE GERMAN POTATO SOUP

Steps:

• Cut off the dark green stem and the root off the Leek (1) .Cut the white and light green parts only of the leek lengthwise down the middle, then cut into ½ inch half moons slices. Place leek pieces in a large bowl of water and separate the pieces with your hands to clean the dirt off. Lift the cleaned pieces out of the dirty water and set aside. Throw out the dirty water.
• Turn on the saute button on the Instant Pot and add the Bacon (2 slice). Cook for a few minutes, until lightly browned and oil is released. Remove the bacon and set aside.
• Add the leek and Onion (1) to the bacon grease in the pot and saute for 3-5 minutes, until veggies are wilted.
• Turn off saute option and add the Carrot (2), Yukon Gold Potato (4), Chicken Broth (5 cup), and Dried Marjoram (1/4 teaspoon) to the Instant Pot. Cover with the Instant Pot lid; making sure it's locked and the steam value is in the closed position. Select the manual 15 minutes high pressure.
• When pot is finished, wait 10 minutes for it to cool down or release pressure manually by taking a hand towel and carefully opening up the steam value on the lid. It is safe to open once all steam has been released.
• Using an immersion blender, puree the soup until smooth. Add Salt (to taste) and Chinese Chives (to taste) and stir in the Ground Black Pepper (to taste) to heat through. Serve in large bowls and a sprinkling of Hot Dog (2), if desired. Enjoy!

GERMAN POTATO SOUP

Steps:

• Fry the bacon then add the onion and cook until golden, 6-8 minutes. Add the garlic and cook for another minute. Add all remaining ingredients except for the parsley. Bring to a boil, reduce the heat to medium-low, cover and simmer 30-40 minutes.
• Add the parsley and simmer for another minute. Add salt and pepper to taste.
• Note: This is a great make-ahead soup as the flavor is even better the next day!

GERMAN POTATO SOUP

Steps:

• Peel, wash, and cut the potatoes into approx. 1/4 - 1/2 inch sized cubes. Peel and finely chop the onion. Wash the other vegetables (leek, celery root, carrots), peel where necessary/desired, and chop them into small cubes or rings as well.
• Heat 2 tablespoons of oil in a large pot, add the onions and sauté them for a few minutes until they become translucent. Add the potatoes and other vegetables and sauté for 2-3 minutes as well.
• Now add your vegetable broth to the pot. The broth should just cover all the vegetables. In our case, this was 4 cups of vegetable broth - but it might be slightly more or less for you.
• Bring everything to a low boil, then turn down the heat and let the soup simmer for around 20 minutes with the lid on. Stir occasionally.
• In the meantime, cut the sausages into slices. Also, wash and chop the parsley.
• After the 20 minutes, add the sliced sausage, chopped parsley, whipping cream (NOT sweet already "whipped" cream), salt, pepper, and nutmeg to the soup - then give it a stir. Let everything simmer for 5 more minutes until the sausages are heated. Add more salt and/or pepper to taste, if desired.
• You can garnish the soup with some more fresh parsley before serving.

GERMAN POTATO SOUP (KARTOFFELSUPPE)

Steps:

• Heat up olive oil on a medium-sized pot.
• Once olive oil is ready, add garlic and onion.
• Cook until garlic becomes fragrant and onion becomes softer.
• Add carrot and celery. Mix and cook for a few minutes.
• Add potatoes, stock and bay leaf.
• Cover with a lid and bring to a boil.
• Keep simmering until the vegetables are slightly cooked (i.e. softened).
• Remove the bay leaf. Scoop about 1/3 of the vegetables and set aside.
• Add double cream and butter. Mix until butter has completely dissolve.
• Blitz the soup by using a stick blender. (Alternatively, you can use a stand blender, but you have to make sure the soup has cooled down a bit.)
• Season with salt and pepper. Add lemon zest. (Although cumin and nutmeg are optional, you should add them now if you intend to use them.)
• Mix to combine everything.
• Add spring onions. Mix, taste and adjust the seasoning, if desired.
• Add back the 1/3 of the vegetables that was set aside earlier. Cover and simmer for about 3 minutes.
• Serve. Garnish with more spring onions, if desired.

INSTANT POT KARTOFFELSUPPE GERMAN POTATO SOUP RECIPE

Steps:

• Cut off the dark green stem and the root off the leek (save the green parts to use in homemade broth). Cut the white and light green parts only of the leek lengthwise down the middle, then cut into 1/2 inch half moons slices. Place leek pieces in a large bowl of water and separate the pieces with your hands to clean the dirt off. Lift the cleaned pieces out of the dirty water and set aside. Throw out the dirty water.
• Turn on the saute button on the Instant Pot and add the bacon. Cook for a few minutes, until lightly browned and oil is released. Remove the bacon and set aside.
• Add the leek and onion to the bacon grease in the pot and saute for 3-5 minutes, until veggies are wilted. Turn off saute option and add the carrots, potatoes, broth, and marjoram to the Instant Pot. Cover with the Instant Pot lid; making sure it's locked and the steam value is in the closed position. Select the manual 15 minutes high pressure.
• When the soup is finished cooking, wait 10 minutes for the Instant Pot to cool down or release pressure manually by taking a hand towel and carefully opening up the steam value on the lid. It is safe to open the lid once all steam has been released.
• Using an immersion blender, puree the soup until smooth. Add salt and pepper to taste and stir in the sliced wieners to heat through. Serve in large bowls and a sprinkling of garlic chives, if desired.