German · Lunch · Easy
Kartoffelsuppe (German Potato Soup)
0.0 (0 ratings)- Total
- 55 min
- Prep
- 20 min
- Serves
- 4
- Calories
- 360
Potatoes, leek and carrots make a thick German soup with marjoram and sliced frankfurters. A partial mash gives it body without cream.
Some of the potatoes break down to thicken Kartoffelsuppe (German Potato Soup), while the rest stay in soft chunks. Leek, carrot and celery build a mellow vegetable base, with marjoram giving the broth its distinctive herbal note.
Versions vary across Germany; this substantial bowl includes fully cooked frankfurters for a simple lunch. Use an all-purpose potato that softens readily, and mash only part of the soup so there is still plenty to bite into.
Method
Melt the butter in a soup pot over medium heat. Cook the onion, leek, carrots and diced celery stalks for , stirring, until softened without browning.
Add potatoes, vegetable broth, marjoram, bay leaf, salt and pepper. Bring to a boil, then simmer partially covered over low heat for until the potatoes crush easily.
Remove the bay leaf. Mash some of the potatoes against the side of the pot to thicken the broth, leaving plenty of vegetable chunks.
Stir in the fully cooked frankfurters and simmer for until steaming hot throughout. Finish with parsley and ladle into deep bowls.
Forkue tips
- Dried marjoram is gentler than oregano. If needed, use half as much dried thyme for a different but compatible herbal note.
Storing and reheating
Refrigerate for up to 3 days. Reheat slowly with extra water or broth because the mashed potatoes thicken the soup as it stands.
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Kitchen gear
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Kartoffelsuppe (German Potato Soup): FAQ
Can I make German potato soup vegetarian?
Yes, omit the frankfurters and keep the vegetable broth. Add cooked white beans if you want to replace their substance without changing the gentle seasoning.
Should I blend the whole soup?
No, a partial mash gives it body while retaining its chunky texture. A blender can also make potatoes gluey if it runs for too long.
How do I store and reheat Kartoffelsuppe (German Potato Soup)?
Refrigerate for up to 3 days. Reheat slowly with extra water or broth because the mashed potatoes thicken the soup as it stands.
How long does Kartoffelsuppe (German Potato Soup) take?
About 55 min in total: 20 min prep and 35 min cooking.
What do I need to make Kartoffelsuppe (German Potato Soup)?
The key ingredients are potatoes, leek, carrots, celery stalks, onion and butter, plus pantry basics.
Any tips for Kartoffelsuppe (German Potato Soup)?
Dried marjoram is gentler than oregano. If needed, use half as much dried thyme for a different but compatible herbal note.
