Homemade German Potato Soup (Kartoffelsuppe)
A creamy and comforting potato soup enriched with onions, herbs, and crispy bacon, perfect for cozy gatherings.
Ingredients
Main Ingredients
- 4 medium-sized potatoes, peeled and diced Starchy varieties like Russets are recommended.
- 1 large onion, finely chopped
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or milk for a lighter version) Can substitute with coconut milk for a vegan option.
- 4 tablespoons butter
- 1/4 cup fresh parsley, chopped for garnish Fresh herbs elevate the soup's flavor.
- to taste salt and pepper
- to taste crispy bacon bits for topping Optional, but highly recommended.
Instructions
Cooking Instructions
- Begin by melting the butter in a large pot over medium heat.
- Once it starts to shimmer, add your chopped onions and sauté for about 5 minutes until golden and aromatic.
- Introduce the diced potatoes to the pot and stir for a minute to coat them in the butter.
- Pour in the broth and bring it to a gentle boil.
- Reduce the heat to low, cover, and simmer for about 15 minutes, or until the potatoes are fork-tender.
- Using an immersion blender, puree the soup until it reaches a silky consistency. If using a regular blender, blend in batches.
- Stir in the cream, allowing it to warm through and thicken slightly. Taste and season with salt and pepper.
- Garnish with crispy bacon bits and fresh parsley before serving.
Notes
Store leftover Kartoffelsuppe in an airtight container in the fridge for up to 3 days or freeze for up to a month. Reheat gently over low heat, adding more broth or cream if needed.