Kartoffelsuppe

About This Recipe

Kartoffelsuppe is Germany's everyday comfort food — a thick, warming potato soup that varies by region but always delivers deep, earthy satisfaction. The Munich version includes bacon and marjoram; the Berlin style often adds sausage. What they share is a golden, starchy base of slowly simmered potatoes thickened to silky creaminess, the whole thing fortified with smoked pork and aromatic vegetables.

Ingredients

Serves 4

• 800 gfloury potatoes(peeled and diced)
• 150 gsmoked bacon lardons
• 2leeks(sliced)
• 2carrots(diced)
• 2 stalkscelery(diced)
• 1 litrechicken or vegetable stock
• 1 tspdried marjoram
• 1 tbspbutter
• 100 mlsour cream(to serve)
• 1 tspsalt
• 1 tspblack pepper

Instructions

1. 1

   Render bacon

   Fry bacon lardons in butter in a large pot until golden. Remove half for garnish.

2. 2

   Sweat vegetables

   Add leeks, carrots and celery to remaining bacon fat. Cook gently 8 minutes until softened.

3. 3

   Add potatoes and stock

   Add potatoes, stock, marjoram, salt and pepper. Bring to a boil and simmer 25 minutes until potatoes are completely tender.

4. 4

   Partially blend

   Blend about half the soup until smooth. Stir back in for a thick but chunky texture. Alternatively blend fully for a smooth soup.

5. 5

   Serve

   Ladle into bowls. Finish with a dollop of sour cream and the reserved crispy bacon lardons.

Variations

• •

  Add sliced frankfurter sausages to the soup for a Frankfurt-style version.

• •

  Make vegetarian by skipping bacon and using vegetable stock.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate for 4 days. Thickens when cold — thin with stock when reheating.

Frequently Asked Questions