Quick Facts
Time: 45 minutes total (15 min prep • 30 min cook) • Yield: 6 bowls • Skill: Easy • Method: One-pot stovetop, partial blend • Diet: GF; Vegetarian option
Introduction
Potato soup doesn’t have to be heavy or dull—this German Kartoffelsuppe balances creamy comfort with gentle smokiness and herb brightness so every spoonful stays interesting. The base builds on carrots, celery (or celeriac), onion, and marjoram simmered with potatoes until tender, then partially blended for a velvety texture that still leaves a few rustic bits. A handful of fresh parsley and optional sliced beef sausage on top add nostalgia and heartiness without weighing things down. If you’re feeding kids, meal-prepping lunches, or craving a budget-friendly, GF bowl for weeknights, this one-pot classic is your new reliable friend.
If you’re building out your cozy rotation, you’ll find even more bowls in my potato soup recipes.
Why You’ll Love It
- Weeknight-easy: one pot, minimal chopping, precise timing.
- Flexible: finish creamy or rustic; add or skip sausage.
- Balanced flavor: sweet veg + savory stock + herby marjoram.
- Great leftovers: thickens slightly and reheats beautifully.
Potato Soup — German Kartoffelsuppe, Smoky & One-Pot
- Total Time: 45 minutes
- Yield: 6 bowls
- Diet: Gluten Free
Description
German Kartoffelsuppe that’s creamy but light, smoky-optional, and weeknight-easy. Built on sautéed onion, carrot, and celery/celeriac with marjoram, simmered potatoes, and a partial blend for velvety texture. Finish with parsley and (optional) sliced beef sausage.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks or 1 cup small-dice celeriac, diced
- 3 cloves garlic, minced
- 1 ½ tsp dried marjoram
- 2 lb potatoes, peeled and cubed (Yukon Gold or Russet)
- 5 cups low-sodium vegetable or chicken stock
- 1 bay leaf
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- ⅓ cup plain yogurt or evaporated milk (optional, for silkiness)
- 2 tbsp chopped fresh parsley, plus more for garnish
- Optional topping: 8 oz beef frankfurter-style sausage, warmed and sliced
Instructions
- Sauté base (5–6 min): Warm oil over medium. Add onion, carrots, celery/celeriac and a pinch of salt; cook until glossy and fragrant.
- Bloom flavors (30 sec): Stir in garlic and marjoram until aromatic.
- Simmer potatoes (18–20 min): Add potatoes, stock, bay, salt, and pepper. Bring to a gentle simmer; cover slightly and cook until potatoes are fork-tender.
- Partial blend (1–2 min): Remove bay. Use an immersion blender to blend about half the pot—creamy but still chunky.
- Finish (2–3 min): Off heat, stir in parsley and optional yogurt/evap milk. Taste and adjust salt/pepper.
- Serve: Ladle into bowls; top with warmed, sliced beef sausage and more parsley.
Notes
- Must-have: potatoes, stock, marjoram, onion.
- Flexible: carrots; celery vs. celeriac; dairy finish; sausage.
- Substitutions: Leek for onion; pinch of nutmeg for Bavarian vibe. Skip sausage for vegetarian or add white beans. Add shredded cabbage in the last 10 min. Any all-purpose potato works (waxy for chunkier texture).
- Dietary: Naturally GF. Vegetarian if using veg stock and skipping sausage.
- Pro tip: Use low-sodium stock; season at the end.
- Make-ahead: Chop 1 day ahead (store potatoes in water). Refrigerate 3–4 days; freeze up to 3 months without dairy (stir in after reheating).
- Reheat: Warm gently; thin with splash of stock/water; refresh with parsley.
- Lighten vs. Creamy: Light—skip dairy; add extra carrots/cabbage. Creamy—blend slightly more and swirl in yogurt/evap milk off heat.
- Toppings: Buttered croutons, toasted pumpkin seeds, chives, extra parsley, lemon zest, chili oil.
- Sides: Dark rye/seeded bread, simple green salad; crisp white wine or sparkling water with lemon.
- Scaling: Double in a larger Dutch oven; extend simmer a few minutes. Halve in a smaller pot to keep depth.
- Troubleshooting: Too salty—add stock/water + squeeze of lemon. Too bland—salt + pinch marjoram + fresh herbs. Too thin—reduce uncovered or blend a bit more. Overcooked potatoes—blend smoother and add a few freshly simmered cubes for texture.
- Variations: Lemony Dill; Spicy Chipotle; Creamy Parmesan.
- Chef tip: Start tasting for doneness at 18 minutes; salting in stages keeps flavors balanced.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup recipes
- Method: One-pot stovetop; partial blend
- Cuisine: German
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks (or 1 cup small-dice celeriac), diced
- 3 cloves garlic, minced
- 1 ½ tsp dried marjoram
- 2 lb potatoes, peeled and cubed (Yukon Gold or Russet)
- 5 cups low-sodium vegetable or chicken stock
- 1 bay leaf
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- ⅓ cup plain yogurt or evaporated milk (optional, for silkiness)
- 2 tbsp chopped fresh parsley, plus more for garnish
- Optional topping: 8 oz beef frankfurter-style sausage, warmed and sliced
What each ingredient does — Olive oil: fat to carry flavor. Onion: sweet, savory base. Carrots: color and body. Celery/celeriac: classic German soup note. Garlic: aromatic punch. Marjoram: signature herbal warmth. Potatoes: creamy backbone. Stock: savory liquid. Bay: depth. Salt/pepper: balance. Yogurt/evaporated milk: gentle creaminess without heaviness. Parsley: fresh finish. Beef sausage: smoky pops of protein.
Must-have vs flexible — Must-have: potatoes, stock, marjoram, onion. Flexible: carrots, celery vs. celeriac, dairy finish, sausage.
Pro tip: Use low-sodium stock so you can season perfectly at the end.
Substitutions & Swaps
- Aromatics: Leek for onion for a sweeter profile; add a pinch of nutmeg to lean Bavarian.
- Protein: Skip sausage for vegetarian; add white beans for protein.
- Veg: Swap celeriac with celery; add a handful of shredded cabbage in final 10 minutes.
- Starch: Any all-purpose potato works; waxy types hold shape if you want it chunkier.
- Dairy/Fats: For dairy-free, skip yogurt and finish with a drizzle of olive oil. For richer, swirl in a spoon of crème fraîche off heat.
- Budget/time savers: Use pre-diced mirepoix; frozen diced potatoes work in a pinch.
Equipment Notes
A 5–6 qt heavy pot or Dutch oven is ideal for steady simmering. An immersion blender makes the partial blend safe and easy; a countertop blender works—cool slightly and vent the lid. A ladle, wooden spoon, and a sharp chef’s knife cover the rest. If doubling, ensure your pot leaves headroom to prevent scorching.
Step-by-Step
- Sauté base (5–6 min): Warm oil over medium. Add onion, carrots, celery; a pinch of salt. Stir until edges look glossy and fragrant. This sweetness anchors the soup.
- Bloom flavors (30 sec): Stir in garlic and marjoram until aromatic. This wakes the herbs so they perfume the pot.
- Simmer potatoes (18–20 min): Add potatoes, stock, bay, salt, pepper. Bring to a gentle simmer; cover slightly. Cook until potatoes are fork-tender but not mushy.
- Partial blend (1–2 min): Remove bay. Blend about half the pot with an immersion blender, leaving some chunks. Texture should be creamy but not baby-food smooth.
- Finish (2–3 min): Off heat, stir in parsley and optional yogurt/evaporated milk for silkiness. Taste; adjust salt and a twist of pepper.
- Serve: Ladle into bowls; top with warmed, sliced beef sausage and a sprinkle of parsley.
Make-Ahead, Storage & Reheating
Chop aromatics and potatoes 1 day ahead (store potatoes submerged in water in the fridge). Refrigerate cooked soup 3–4 days; it thickens slightly. Freeze up to 3 months without dairy; add yogurt after reheating. Reheat gently over medium-low, thinning with a splash of stock or water. Brighten with fresh parsley just before serving.
How to Lighten / Make It Creamy
Lighten: Use more stock and skip dairy; add extra carrots and a handful of shredded cabbage for body. Creamy: Blend a bit more and swirl in yogurt or evaporated milk off heat. If adding dairy, keep heat low to prevent curdling.
Toppings, Garnishes & Finishes
Crunch: Buttered croutons or toasted pumpkin seeds.
Fresh: Extra parsley, snipped chives, or lemon zest.
Tang/Heat: A squeeze of lemon or a drizzle of chili oil.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Serve with dark rye, seeded bread, or a simple green salad. For drinks, try sparkling water with lemon, or a light, crisp white.
Craving more ideas for the week? Browse my soup recipes for simple sides and next-night winners.
Scaling the Recipe
To double, use a larger Dutch oven and extend simmer time a few minutes until potatoes are tender; blend in batches. To halve, reduce pot size to keep depth and prevent scorching.
Nutrition & Dietary Notes
Naturally gluten-free. Vegetarian if you skip meat and use vegetable stock. Balanced carbs from potatoes plus fiber from vegetables; add beans for extra protein if desired.
Troubleshooting
Too salty? Add a splash of water/stock and a squeeze of lemon.
Too bland? Pinch more salt and marjoram; finish with fresh herbs.
Too watery? Reduce uncovered or blend a bit more.
Overcooked potatoes? Blend smoother and add a few fresh diced potatoes simmered separately for texture.
FAQs
Can I use frozen or precut ingredients? Yes—frozen mirepoix and diced potatoes work; adjust simmer time.
Best protein swaps? White beans or shredded chicken; or keep it meat-free.
How do I keep it from drying out when reheating? Add a splash of stock and warm gently.
Dairy-free or gluten-free? Use stock without additives and skip dairy; it’s GF by default.
How long does it keep/freeze? 3–4 days in the fridge; up to 3 months in the freezer (add dairy after reheating).
Variations
Lemony Herb: Finish with lemon juice and dill.
Spicy Chipotle: Stir in a little chipotle paste and balance with honey and lime.
Creamy Parmesan: Add grated Parmesan and a splash of cream off heat.
Chef Notes / Test Kitchen Tips
Salting in stages matters—vegetables release moisture and sweetness, so early seasoning balances later. The soup is usually done between 28–32 minutes of simmering; start tasting for tenderness at 18 minutes. Blending only half keeps the spoon-feel satisfying.
Conclusion
This Kartoffelsuppe is the weeknight bowl that tastes like a weekend project: creamy, herby, and quietly smoky. It keeps 3–4 days, reheats like a dream, and welcomes whatever garnish you love. If it warms your kitchen tonight, leave a rating and share a photo—I’d love to see your spin.
