Kartoffelsuppe

Callie Brooks

A rich and creamy German potato soup that warms the heart, perfect for chilly evenings or festive occasions.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Main Course, Soup

Cuisine: German

Calories: 360

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

4 medium-sized potatoes, peeled and diced Regular potatoes can be used or sweet potatoes for a twist.
1 large onion, finely chopped
4 cups vegetable or chicken broth Feel free to swap in different types of broth.
1 cup heavy cream Use milk for a lighter version or coconut cream for dairy-free.
4 tablespoons butter
to taste salt and pepper
as needed crispy bacon bits for topping (optional)
as needed fresh parsley, chopped for garnish

Method

Preparation

Melt the butter in a large pot over medium heat.
Add the chopped onions and sauté for about 5 minutes until golden and aromatic.
Stir in the diced potatoes to coat them in the buttery goodness.

Cooking

Pour in the broth and bring to a gentle boil.
Reduce the heat to low, cover, and simmer for roughly 15 minutes or until the potatoes are fork-tender.
Use an immersion blender to puree the soup until smooth, or blend in batches using a regular blender.
Stir in the cream and season with salt and pepper to taste.
Garnish with crispy bacon bits and fresh parsley before serving.

Nutrition

Serving: 1gCalories: 360kcalCarbohydrates: 50gProtein: 6gFat: 15gSaturated Fat: 9gSodium: 700mgFiber: 5gSugar: 2g

Notes

Store leftovers in an airtight container in the refrigerator for up to three days, or freeze without cream to maintain texture. For deeper flavor, roast potatoes before adding them to the pot.

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