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