German Potato Soup Recipes

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GERMAN POTATO SOUP



German Potato Soup image

This delicious German potato soup recipe is loaded with goodness - from potatoes, carrots, and leeks to celery root, sausage, and lots of freshly chopped parsley. Served hot, this soup makes a tasty appetizer or can be served up as a main course itself!

Provided by Recipes From Europe

Categories     Soups + Stews

Time 55m

Number Of Ingredients 13

2 pounds potatoes (starchy)
2 medium-sized yellow onions
3 medium-sized carrots
1 leek
1 small celery root
4 wiener/frankfurter sausages
2 tablespoons oil
4 cups vegetable broth (approximately)
1/4 cup whipping cream
1/2 cup chopped parsley (approximately)
1 teaspoon salt (more to taste)
1/2 teaspoon pepper (more to taste)
1/2 teaspoon nutmeg

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.

Nutrition Facts : ServingSize 1 g, Calories 471 kcal, Carbohydrate 43 g, Protein 14 g, Fat 28 g, SaturatedFat 10 g, Cholesterol 60 mg, Sodium 1461 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 15 g

GERMAN POTATO SOUP (KARTOFFELSUPPE)



German Potato Soup (Kartoffelsuppe) image

Also known as 'Kartoffelsuppe', this delectable potato soup gives you deliciously-creamy comfort in every bowl! It's one of the most popular soup in Germany and now, you can easily make it at home! (VIDEO ABOVE)

Provided by Neriz

Categories     Soup

Time 40m

Number Of Ingredients 15

2 tbsp olive oil
2 cloves garlic, sliced finely
1 small onion, sliced finely
1 medium carrot, diced
1 stalk celery, diced
1/2 kg potatoes, diced
3 cups stock
1 bay leaf
3/4 cup double cream
1 tbsp butter, heaping, chilled
1 lemon, grated zest
1/4 cup spring (green) onions, cut into thin rings
salt and pepper, to season
dash cumin powder (optional)
dash nutmeg powder (optional)

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.

Nutrition Facts : Calories 318 kcal, ServingSize 1 serving

GERMAN POTATO SOUP



German Potato Soup image

This delicious, authentic German Potato Soup is packed full of veggies and TONS of flavor - It will satisfy both body and soul!

Provided by Kimberly Killebrew

Categories     Soup

Time 45m

Number Of Ingredients 16

8 ounces bacon (,diced)
1 large onion (,chopped)
1 clove garlic (,minced)
2 pounds waxy potatoes (,chopped into 1/4 inch pieces)
1 large leek (,sliced and thoroughly washed)
3 carrots (,diced)
1 1/2 cups diced celeriac (aka, celery root)
2 tomatoes (,diced)
6 cups quality chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried marjoram
3/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 bay leaf
1/4 cup chopped fresh parsley

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!

Nutrition Facts : Calories 327 kcal, Carbohydrate 37 g, Protein 10 g, Fat 15 g, SaturatedFat 5 g, ServingSize 1 serving

GERMAN POTATO BACON SOUP



German Potato Bacon Soup image

I got this recipe from Lisa Brill at Spurwing Country Club as part of the annual Octoberfest that the Country Club does every year. It's a great soup and different from the average potato soup! Great winter-time soup.

Provided by Joe Werner

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 11

¼ cup butter
2 yellow onions, diced small
4 slices bacon, diced small
1 bay leaf
2 quarts chicken broth
4 russet potatoes, diced
2 tablespoons flour
1 teaspoon dried marjoram
1 teaspoon caraway seed
salt and ground black pepper to taste
3 ounces sour cream

Steps:

  • Melt butter in a stockpot over medium heat; add onions, bacon, and bay leaf. Cook and stir the onion mixture until the onions are nearly clear, 5 to 7 minutes.
  • Pour chicken broth into the pot; add potatoes, flour, marjoram, caraway seed, salt, and pepper. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the potatoes are tender, about 20 minutes.
  • Stir sour cream into the soup; cook another 1 to 2 minutes.

Nutrition Facts : Calories 225.9 calories, Carbohydrate 27.1 g, Cholesterol 29.9 mg, Fat 10.6 g, Fiber 3.5 g, Protein 6.1 g, SaturatedFat 5.7 g, Sodium 1119.3 mg, Sugar 4.3 g

GERMAN POTATO SOUP



German Potato Soup image

This soup is always a big hit at family gatherings. It was my favorite at a local restaurant. I don't have their recipe but this is my own concoction that comes very close. Excellent with hot homemade rolls on a beautiful fall day.

Provided by Teresa Fadley

Categories     Ham

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 meaty ham bone
2 bay leaves
3 quarts water
1 large onion, diced
2 stalks celery, sliced
6 -8 potatoes, diced
3 carrots
salt and pepper
1 head cabbage
1 tablespoon parsley

Steps:

  • Boil the ham bone and the bay leaves in approximately 3 quarts of water for one hour.
  • If your broth boils down too much you may need to add extra water.
  • Remove and cut the meat into chunks after your rich broth is made.
  • Add ham, onion, celery, potatoes, carrots, salt, pepper, cabbage and parsley to the broth.
  • Cook until veggies are done.

Nutrition Facts : Calories 226.8, Fat 0.5, SaturatedFat 0.1, Sodium 87.3, Carbohydrate 51.7, Fiber 10, Sugar 9.3, Protein 6.9

GERMAN POTATO SOUP



German Potato Soup image

German potato salad is the inspiration for this recipe. I love the smell of it simmering on a cool winter day.-Carolyn Ringer, North Little Rock, Arkansas

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 6 servings.

Number Of Ingredients 13

6 cups cubed peeled potatoes
1-1/4 cups sliced celery
1/2 cup chopped onion
5 cups water
1/2 teaspoon salt
1/8 teaspoon pepper
Butter
Minced fresh parsley
DROP DUMPLINGS:
1 large egg, beaten
1/3 cup water
1/2 teaspoon salt
3/4 cup all-purpose flour

Steps:

  • In a Dutch oven, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. , With a potato masher, puree most of the vegetables. For dumplings, combine the egg, water, salt and flour until smooth and stiff. Drop by teaspoonfuls into the boiling soup. Cover and simmer until the dumplings are cooked through, about 10 minutes. Garnish each serving with a butter and parsley.

Nutrition Facts :

OLD GERMAN POTATO SOUP



Old German Potato Soup image

The hearty root vegetable soup is great to serve to guests. It has a lovely (and tasty) garnish of sauteed musrooms, onions, and herbs. It's vegetarian, but you could easily add sliced sausages or diced ham to make it a complete meal for the carnivore. The recipe is from Dr. Oetker German Cooking Today cookbook.

Provided by PanNan

Categories     Potato

Time 1h

Yield 8 serving(s)

Number Of Ingredients 17

1 1/2 lbs potatoes (floury type instead of waxy, a russet will work)
3 ounces celeriac (or substitute celery)
9 ounces carrots
1 onion
1 bay leaf
1 clove
3 tablespoons butter
7 cups vegetable stock
7 ounces leeks
1/2 cup heavy cream (or creme fraiche)
1 teaspoon marjoram leaves
1/4 teaspoon grated nutmeg
salt and pepper
7 ounces mixed mushrooms (preferably chanterelles)
1 onion
2 tablespoons butter
2 tablespoons chopped herbs (such as chives, parsley, or chervil, etc.)

Steps:

  • Peel and rinse the pototoes, celeriac and carrots. Chop into small dice. Peel the onion and stud it with the bay leaf and clove.
  • Melt the butter in a large Dutch oven or soup pot. Add the diced celeriac and carrots and brown lightly while stirring. Add the diced potatoes, studded onion and the vegetable stock. Cover and bring to a boil and cook over medium heat for 20 minutes.
  • Meanwhile, remove the outer leaves of the leeks and cut off the root ends and dark green leaves. Cut in half, wash thoroughly, drain and slice. Add the sliced leeks to the soup, cover and cook for about another 10 minutes.
  • Remove the onion with bay leaf and clove. Remove about 1/3 of the potato and vegetable mixture from the soup. Place it into a blender and puree and add back to the pot (or use a stick blender to partially puree the vegetables in the pot). Add the seasonings.
  • For the garnish: Clean the mushrooms, and chop into bite sized pieces if they are large. Peel the onion and dice finely. Melt the butter in a saute pan and add the diced onion. Saute, stirring constantly about 5 minutes. Add the mushrooms and saute another 5 minutes.
  • Just before serving top the soup with the mushroom and onion mixture and sprinkle with the herbs.
  • Note: to save time, make the garnish after adding the leek to the soup pot to save time.

Nutrition Facts : Calories 225.8, Fat 13, SaturatedFat 8.1, Cholesterol 39.5, Sodium 101.2, Carbohydrate 25.8, Fiber 3.9, Sugar 4.5, Protein 3.2

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