German Potato Soup (Kartoffelsuppe)
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients
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2 lb (900 g) potatoes, peeled and diced
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1 medium onion, finely chopped
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1 leek, cleaned and sliced (white + light green parts)
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1 medium carrot, diced
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2 tbsp butter or oil
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4–5 cups vegetable or chicken broth
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1 bay leaf
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½ tsp marjoram (very traditional)
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Salt and black pepper, to taste
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½ cup cream or milk (optional, for creaminess)
Traditional additions (optional but authentic):
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1 cup cooked smoked sausage (Wiener, Frankfurter, or Knackwurst), sliced
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Fresh parsley or chives, chopped
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Pinch of nutmeg
Instructions
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Sauté the aromatics
In a large pot, melt butter over medium heat.
Add onion and leek; sauté until soft and translucent (5–7 minutes). -
Add vegetables
Stir in carrots and potatoes. Cook for 2–3 minutes to develop flavor. -
Simmer
Pour in broth until vegetables are just covered.
Add bay leaf and marjoram.
Bring to a gentle boil, then reduce heat and simmer 25–30 minutes, until potatoes are very tender. -
Mash or blend
Remove bay leaf.
Lightly mash the soup with a potato masher for a rustic texture, or partially blend with an immersion blender. -
Finish
Stir in cream or milk if using.
Add sausage slices and warm through for 5 minutes.
Season with salt, pepper, and a tiny pinch of nutmeg. -
Serve
Garnish with fresh parsley or chives. Serve hot with crusty bread or rye bread.
German Cooking Tips
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Marjoram is key—it gives Kartoffelsuppe its signature flavor.
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Texture should be thick but spoonable, not fully puréed.
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Many regions serve it with sausage on the side rather than in the soup.
Variations
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🥓 Bavarian-style: Add crispy bacon pieces
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🌱 Vegetarian: Use vegetable broth and skip sausage
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🧄 More rustic: Add a clove of minced garlic with the onions
If you’d like, I can also share a regional version (Bavarian, Swabian, or Northern German) or a slow-cooker version.