I was visiting my cousin in Bavaria last autumn when the first real chill settled over the countryside. We’d spent the day hiking, and by evening, our fingers were numb and our appetites were roaring. My aunt, seeing our state, simply smiled and said, “Time for Kartoffelsuppe.”
What emerged from her kitchen an hour later was nothing short of magical—a steaming, fragrant pot that warmed us from the inside out. I knew right then I had to learn how to make it myself. This German Kartoffelsuppe – Hearty Traditional Potato Soup is my faithful recreation of that memory, a bowl of pure comfort that’s become a staple in my home during the colder months.
There’s something incredibly soothing about a soup that simmers for a while, filling your kitchen with an aroma that promises warmth and satisfaction. This particular dish is wonderfully forgiving and flexible. You can tweak the vegetables based on what’s in your fridge, and it still turns out delicious every single time. It’s the kind of meal that makes your entire house smell like a cozy European kitchen, and it’s perfect for those nights when you need a hug in a bowl. If you’re looking for another comforting main dish, you should try our succulent pineapple teriyaki pot roast.
Recipe Overview
Cuisine: German
Category: Soup
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4-6
What You’ll Need
From experience, having the right tools makes this recipe flow smoothly. I’ve found that a good, heavy-bottomed stockpot is essential for even heating and preventing any scorching. You’ll also want a sharp chef’s knife for prepping the vegetables and a sturdy wooden spoon for stirring. If you enjoy a smoother soup, an immersion blender is fantastic, but a regular blender works too—just be careful with the hot liquid. A large cutting board and a set of measuring cups and spoons round out the essentials nicely.
The beauty of this dish lies in its simplicity. The stockpot is your main workhorse, ensuring the vegetables soften perfectly without burning. A sharp knife makes quick work of the prep, and a good spoon helps you stir everything as it develops flavor. If you prefer a chunkier texture, you can skip the blending step entirely—it’s entirely up to your preference.
INGREDIENTS
I remember one time I was halfway through making this and realized I was out of leeks. I ended up using a large yellow onion instead, and you know what? It was still absolutely delicious. That’s the wonderful thing about this recipe—it’s adaptable. Just make sure your potatoes are waxy varieties like Yukon Gold; they hold their shape better and give the soup a lovely heartiness.
- 2 tbsp unsalted butter or vegetable oil
- 1 large leek, white and light green parts only, thoroughly washed and sliced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 medium waxy potatoes (about 1.5 lbs), peeled and cubed
- 4 cups vegetable or chicken broth
- 1 bay leaf
- 1 tsp dried marjoram
- Salt and freshly ground black pepper, to taste
- 1/2 cup heavy cream or full-fat coconut milk for a dairy-free option
- Fresh parsley, chopped, for garnish
PREPARATION
One trick I’ve learned is to taste and adjust the seasoning right at the end, after adding the cream. The salt level can change once the dairy goes in, so I always do a final check before serving. Also, don’t rush the initial sauté—letting the vegetables soften properly builds a fantastic flavor foundation for the entire soup. For a perfect dessert pairing with this meal, I recommend our deliciously moist peach cake.
- Melt the butter in a large stockpot over medium heat. Add the leek, carrots, and celery, and sauté for 8-10 minutes until they begin to soften and become fragrant.
- Add the cubed potatoes to the pot, stirring to combine with the other vegetables. Pour in the broth, then add the bay leaf and marjoram. Season with a pinch of salt and pepper.
- Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 25-30 minutes, or until the potatoes are tender and easily pierced with a fork.
- Remove the bay leaf. For a creamy texture, use an immersion blender to purée about half of the soup directly in the pot. If you prefer it chunky, you can skip this step.
- Stir in the heavy cream and heat through for another 2-3 minutes. Do not let it boil after adding the cream. Taste and adjust seasoning with more salt and pepper if needed.
- Ladle the soup into bowls, garnish with fresh parsley, and serve immediately. It pairs wonderfully with a slice of crusty bread.
NUTRITION INFORMATION
- Calories: 245 per serving
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 35mg
- Sodium: 680mg
- Total Carbohydrates: 30g
- Dietary Fiber: 4g
- Sugars: 5g
- Protein: 5g
Storing and Reheating Tips
This soup stores beautifully, making it a fantastic make-ahead meal. I often double the batch and keep the leftovers in airtight containers in the refrigerator for up to four days. When reheating, do so gently over low heat on the stovetop, stirring occasionally. If the soup has thickened too much in the fridge, you can thin it out with a splash of extra broth or water until it reaches your desired consistency. I don’t recommend freezing the version with cream, as dairy can separate upon thawing. If you plan to freeze it, omit the cream and add it fresh when you reheat.
German Kartoffelsuppe – Hearty Traditional Potato Soup Recipe
INGREDIENTS
PREPARATION
Notes
Enjoy your homemade German Kartoffelsuppe – Hearty Traditional Potato Soup Recipe!
Nutrition Information
Customizing Your Soup
One of the things I appreciate most about this recipe is how easily you can make it your own. For a richer, smokier flavor, try sautéing a couple of diced bacon slices with the initial vegetables and using the rendered fat instead of butter. If you’re looking to add more protein, shredded cooked chicken or diced sausage stirred in at the end works wonderfully. Vegetarian? Stick with vegetable broth and maybe throw in a handful of spinach or kale during the last few minutes of cooking for a pop of color and nutrients. The basic template is so versatile, it invites creativity. If you enjoy Mediterranean flavors, you’ll love our bright and zesty shrimp scampi with capers & tomatoes.
FREQUENTLY ASKED QUESTIONS
Can I make this soup in a slow cooker?
Absolutely. Sauté the vegetables on the stove first for the best flavor, then transfer everything except the cream to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender. Stir in the cream just before serving.
What type of potato is best for this recipe?
Waxy potatoes like Yukon Gold or red potatoes are ideal because they hold their shape well and contribute to a heartier texture. Starchy potatoes like Russets will break down more, creating a thicker, almost mashed potato-like consistency, which can also be lovely if that’s what you prefer.
My soup is too thin. How can I thicken it?
If you prefer a thicker consistency, you can mash some of the potatoes directly in the pot with a fork or potato masher before adding the cream. Alternatively, you can create a simple slurry by mixing a tablespoon of cornstarch with two tablespoons of cold water and stirring it into the simmering soup until it thickens.
Conclusion
This German Kartoffelsuppe – Hearty Traditional Potato Soup is more than just a meal; it’s a warm embrace on a cold day. I hope it finds a special place in your kitchen and brings you as much comfort as it has brought me. Give it a try this week, and maybe share it with someone you love.
