Creamy comfort in a bowl of soup, that’s what you get with every serving of German Potato Soup! Also known as ‘Kartoffelsuppe’, this is one of the most popular soup in Germany – and now, you can easily prepare it at home!
Weather is starting to warm up here in our part of the world, but it’s still cool enough that we can’t resist a bowl of this mouth-watering potato soup.
We normally have it as an appetizer, still, we always end up finishing a second bowl – that’s how delicious it is. The result? Not enough room left for the rest of the meal. 🙂
HOW TO MAKE GERMAN POTATO SOUP
WHAT KIND OF POTATOES SHOULD I USE FOR THIS SIMPLE POTATO SOUP RECIPE?
Ideally, you should use the floury type of potatoes. The same kind that you use for making mashed potato.
However, I have repeatedly made this creamy potato soup using waxy types of potatoes — the same type that is great for roasting, and the soup turned out great as well.
So, feel free to use whatever type of potatoes you have available.
CAN I USE CHICKEN STOCK INSTEAD OF VEGETABLE STOCK TO MAKE THIS EASY POTATO SOUP?
I oftentimes alternate between chicken stock and vegetable stock myself, when I make kartoffelsuppe.
The only thing to remember is to go easy on the amount of salt that you add, at first. Better to taste the soup before adding the rest of the seasoning (and spices) in there.
IS THERE A SUBSTITUTE FOR DOUBLE CREAM TO MAKE THIS CREAMY POTATO SOUP RECIPE?
I can only recommend half and half or light cream.
I tried crème fraiche (because it worked so well with French Cauliflower Soup), but I was not satisfied with the result.
Cream goes so much better with this potato soup recipe than crème fraiche, in my opinion.
TIPS FOR MAKING GERMAN POTATO SOUP:
- The other spices, cumin and nutmeg, are optional. But I personally think they make a noticeable difference. They make the soup more complex. So, try them if you can.
- You can chop the vegetables in identical sizes, if you want. I normally chop the potatoes slightly bigger than the rest though.
- If you don’t have a stick blender, then you can use a regular stand blender. However, if you’re doing this, let the potato soup cool down a bit before pouring it into the blender – better safe than sorry.
WHAT TO SERVE WITH CREAMY POTATO SOUP?
Bread. If you have the crusty, country bread, even better. It’s my personal favorite for this soup. 🙂
Buns (or rolls) would work perfectly as well. Give it a try!
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German Potato Soup (Kartoffelsuppe)
- 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)
- 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.
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