If cozy comfort could be ladled into a bowl, it would absolutely taste like a steaming pot of German Potato Soup (Kartoffelsuppe). This beloved classic brings together creamy potatoes, sweet carrots, gentle herbs, and just enough richness to warm the chilliest night. Every spoonful is pure nostalgia, whether you grew up with Oma’s authentic recipe or are discovering this European treasure for the first time. Let’s bring a taste of Germany to your kitchen, one hearty bowl at a time!
Ingredients You’ll Need
One of the magical things about German Potato Soup (Kartoffelsuppe) is how just a handful of humble ingredients come together to create something truly extraordinary. Every item in this list brings a specific flavor, color, or texture, so pick the best you can find and let them work their homey magic!
- Butter: Gives the soup a rich, comforting base and helps those vegetables release their sweetness.
- Onion: Adds aromatic depth and a gentle savory note to the foundation of the soup.
- Carrots: Bring a touch of natural sweetness and a pretty pop of color.
- Potatoes: Naturally creamy when simmered, these are the heart and soul of any good Kartoffelsuppe.
- Vegetable broth: Enhances the soup’s flavor while keeping it light and balanced.
- Marjoram: This classic German herb adds a subtle earthy aroma that is key to the soup’s authentic character.
- Cream: Stirred in at the end, it makes every bite extra luscious and silky.
- Fresh parsley: Just before serving, a sprinkle of parsley brings a fresh, bright contrast to the creamy base.
How to Make German Potato Soup (Kartoffelsuppe)
Step 1: Sauté Aromatics
Start by melting the butter in a large soup pot over medium heat. As soon as it’s bubbling, add the diced onion and carrots. Let them gently sizzle and soften, stirring regularly, until the onions are translucent and the carrots are just beginning to turn golden. This fragrant mixture forms the flavor backbone of your German Potato Soup (Kartoffelsuppe).
Step 2: Simmer with Potatoes and Broth
Add the peeled and cubed potatoes to the pot, stirring them into the softened veggies so they soak up the buttery flavor. Pour in the vegetable broth and sprinkle in the marjoram. Raise the heat to bring everything to a gentle boil, then reduce to a simmer. Let the soup bubble away for about 20 minutes, or until the potatoes are completely soft and yielding.
Step 3: Mash for Texture
Once the potatoes are tender, use a potato masher to gently mash about half of them right in the pot. This technique creates that signature rustic-creamy texture that makes every bowl of German Potato Soup (Kartoffelsuppe) so satisfying. Some chunks, some creaminess — that’s the magic!
Step 4: Finish with Cream and Herbs
Lower the heat and stir in the cream, watching the soup turn irresistibly velvety. Taste and adjust seasoning if needed. Just before serving, sprinkle freshly chopped parsley over each bowl. The green flecks are not just beautiful — they wake up all the cozy flavors beneath.
How to Serve German Potato Soup (Kartoffelsuppe)
Garnishes
Classic German Potato Soup (Kartoffelsuppe) really shines with a little green garnish. Chopped fresh parsley is traditional, but you could also shower each bowl with a few extra cracks of black pepper or a pinch of crispy fried onions. For a special touch, drizzle a swirl of extra cream just before serving.
Side Dishes
In German homes, this soup is often paired with rustic bread or pretzels for dipping. A thick slice of rye bread, a seeded roll, or even a piece of baguette balance the warm creaminess, so don’t hesitate to use what you love. For heartier appetites, try a side of smoked sausage or a simple green salad tossed with mustard vinaigrette.
Creative Ways to Present
Serve your German Potato Soup (Kartoffelsuppe) in pre-warmed bowls for maximum coziness, or go the festive route by hollowing out small round sourdough loaves to make edible “bread bowls.” For a gathering, set up a soup bar with toppings like croutons, grated cheese, or crispy bacon, letting everyone customize their ideal bowl.
Make Ahead and Storage
Storing Leftovers
Your German Potato Soup (Kartoffelsuppe) will happily keep for up to three days in the refrigerator. Let it cool completely before transferring to an airtight container. The potatoes will continue to soak up some broth, resulting in an even thicker, richer texture the next day.
Freezing
This soup is surprisingly freezer-friendly! After cooking, let it cool and ladle into freezer-safe containers (leaving a little room for expansion). Thaw overnight in the fridge before reheating. The cream may separate slightly, but a good stir will bring it right back together.
Reheating
To reheat, pour the chilled or thawed soup into a pot and warm gently over medium-low heat, stirring often. Add a splash of broth or milk if it seems too thick. Be patient, and avoid letting it boil hard — just a gentle simmer keeps that dreamy, creamy texture intact.
FAQs
Can I use other vegetables in this soup?
Absolutely! While the core of German Potato Soup (Kartoffelsuppe) is always potatoes, onions, and carrots, feel free to add celery, parsnip, or even a handful of peas for extra flavor and color. Just keep the overall spirit of the dish in mind — simple, rustic, and soothing.
Is marjoram essential, or are there substitutes?
Marjoram is the classic herb here and really gives the soup its authentic German flavor. If you can’t find it, dried oregano makes a reasonable substitute, though it’s a bit stronger. Use a light hand so it doesn’t overpower the other ingredients.
Can I make a vegan version?
Definitely! Use a plant-based butter or olive oil in place of butter, and swap the cream for oat or soy cream. The flavor will remain rich and hearty, letting you enjoy traditional German Potato Soup (Kartoffelsuppe) with a fully plant-based twist.
What potatoes work best?
Waxy potatoes like Yukon Gold or red potatoes are perfect here because they hold their shape while still turning creamy when mashed. Avoid extra-starchy varieties like russets, which can become gluey in texture.
How can I adjust the thickness?
For a chunkier soup, mash fewer potatoes or leave more whole pieces intact. If you love it extra silky, use an immersion blender to puree most of the soup right in the pot. Just remember that German Potato Soup (Kartoffelsuppe) is meant to have a rustic, hearty feel!
Final Thoughts
If you crave a bowl brimming with comfort, nothing delivers quite like German Potato Soup (Kartoffelsuppe). Whether making it for Sunday supper or just because you need something soothing, this recipe will quickly earn a spot in your regular rotation. Grab those potatoes, gather your favorite people, and let the scent of homemade Kartoffelsuppe fill your kitchen — you’ll be hooked with the very first bite!
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German Potato Soup (Kartoffelsuppe) Recipe
- Total Time: 35m
- Yield: 6
- Diet: Vegetarian
Description
A creamy, rustic potato soup with vegetables and herbs, traditional in German kitchens.
Ingredients
2 tbsp butter
- 1 onion, diced
- 3 carrots, diced
2 lbs potatoes, peeled & cubed
- 6 cups vegetable broth
- 1 tsp marjoram
- 1/2 cup cream
Fresh parsley
Instructions
- Sauté onion and carrots in butter. Begin by sautéing the diced onion and carrots in butter until softened.
- Add potatoes, broth, and marjoram. Simmer 20 minutes. Add the potatoes, vegetable broth, and marjoram to the pot. Simmer for about 20 minutes until the potatoes are tender.
- Mash half the potatoes for texture. Stir in cream, garnish with parsley. Mash half of the cooked potatoes to add texture to the soup. Stir in the cream and garnish with fresh parsley before serving.
- Prep Time: 10m
- Cook Time: 25m
- Category: Soup
- Method: Stovetop
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 30mg
