Description
A creamy and rustic German potato soup known as Kartoffelsuppe, featuring tender potatoes, sautéed vegetables, and fragrant herbs, perfect for a comforting traditional meal.
Ingredients
Vegetables
- 1 onion, diced
- 3 carrots, diced
- 2 lbs potatoes, peeled and cubed
- Fresh parsley, chopped, for garnish
Liquids & Dairy
- 6 cups vegetable broth
- 1/2 cup cream
Others
- 2 tbsp butter
- 1 tsp marjoram
Instructions
- Sauté Vegetables: In a large pot, melt the butter over medium heat. Add the diced onion and carrots and sauté until the onions are translucent and the carrots begin to soften, about 5-7 minutes.
- Add Potatoes and Broth: Stir in the peeled and cubed potatoes along with the vegetable broth and marjoram. Bring the mixture to a boil, then reduce the heat to a simmer.
- Simmer: Let the soup simmer gently for about 20 minutes, or until the potatoes are tender when pierced with a fork.
- Texture Adjustment: Use a potato masher or fork to mash about half of the potatoes in the pot, creating a creamy consistency while leaving some chunks for texture.
- Finish Soup: Stir in the cream to add richness and blend well. Warm the soup through without boiling.
- Garnish and Serve: Ladle the soup into bowls and sprinkle with fresh chopped parsley before serving to add a fresh herbal note.
Notes
- You can substitute cream with sour cream or milk for a lighter version.
- For added flavor, include a smoked sausage slice or bacon bits (non-vegetarian).
- Add a pinch of nutmeg or black pepper for a subtle spice boost.
- Store leftovers in the refrigerator for up to 3 days and reheat gently.
- For a thicker soup, blend a portion of the soup completely before adding the cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: German
