BEST EVER GERMAN SOUP – easymealstoprep

I can still remember the scent wafting from my Oma’s kitchen, a comforting aroma that promised warmth and a full belly on cold winter days. It was the unmistakable smell of simmering potatoes, onions, and a hint of smoky bacon, all coming together in her signature German Potato Soup (Kartoffelsuppe). Today, I’m sharing all my secrets to making German Potato Soup (Kartoffelsuppe) that will transport you straight to a cozy German kitchen, I promise!

The Magic of Kartoffelsuppe: A Culinary Journey

German Potato Soup, or Kartoffelsuppe as it’s known in Germany, isn’t just a meal; it’s an experience. It’s a hearty, soul-warming dish that has been a staple in German households for generations. The beauty of this soup lies in its simplicity. With just a few basic ingredients, you can create a deeply flavorful and satisfying meal that’s perfect for any occasion. Forget fancy ingredients and complicated techniques; this recipe is all about wholesome goodness and easy preparation. Think of it as the ultimate comfort food, German-style!

While there are countless variations of Kartoffelsuppe, the fundamental components remain the same: potatoes, onions, broth, and some form of smoked meat (usually bacon or sausage). The variations come into play with the choice of potatoes, the type of broth, the addition of vegetables, and the specific seasonings used. That’s the beauty of it – you can customize it to your own tastes and preferences!

Why This Recipe Works

This particular recipe is a culmination of years of experimenting and tweaking, drawing inspiration from my Oma’s original recipe and incorporating my own personal touches. It strikes the perfect balance between traditional flavors and modern convenience.

• It’s Easy to Make: Even if you’re a beginner cook, you can easily master this recipe. The instructions are clear and straightforward, and there are no complicated techniques involved.
• It’s Customizable: Feel free to adjust the ingredients to your liking. Want a vegetarian version? Simply omit the bacon or sausage. Prefer a thicker soup? Use a little less broth or blend a portion of the soup.
• It’s Budget-Friendly: Potatoes are an incredibly affordable ingredient, making this soup a great option for budget-conscious cooks.
• It’s Flavorful: The combination of potatoes, onions, bacon, and seasonings creates a symphony of flavors that will tantalize your taste buds.
• It’s Perfect for Meal Prep: Kartoffelsuppe tastes even better the next day, as the flavors have had time to meld together. It’s also a great option for freezing.

Ingredients You’ll Need

Before you start cooking, let’s gather all the necessary ingredients. Don’t worry, you probably already have most of them in your pantry and refrigerator!

• Potatoes: 2 pounds Yukon Gold or Russet potatoes, peeled and diced. Yukon Gold potatoes will give you a creamier texture, while Russet potatoes will result in a slightly starchier soup. I personally prefer Yukon Golds for their buttery flavor and smooth texture.
• Onion: 1 large yellow onion, diced. Yellow onions provide a good balance of flavor and sweetness.
• Bacon: 6 slices bacon, diced. Bacon adds a smoky and savory flavor that is essential to Kartoffelsuppe. You can also use smoked sausage if you prefer.
• Broth: 6 cups chicken or vegetable broth. I usually use chicken broth for a richer flavor, but vegetable broth works just as well for a vegetarian option.
• Water: 2 cups water.
• Carrots: 2 medium carrots, peeled and diced (optional). Carrots add a touch of sweetness and color.
• Celery: 2 stalks celery, diced (optional). Celery adds a subtle savory note.
• Bay Leaf: 1 bay leaf. Bay leaf adds depth of flavor and aroma.
• Marjoram: 1 teaspoon dried marjoram. Marjoram is a traditional German herb that adds a distinctive flavor to the soup.
• Salt and Pepper: To taste.
• Fresh Parsley: Chopped, for garnish. Fresh parsley adds a pop of color and freshness.
• Sour Cream or Crème Fraîche: For serving (optional). A dollop of sour cream or crème fraîche adds a touch of richness and tang.
• Apple Cider Vinegar: 1 tablespoon (optional, but highly recommended). A touch of acidity brightens the flavors of the soup.

Step-by-Step Instructions

Now for the fun part! Follow these simple step-by-step instructions, and you’ll be enjoying a bowl of delicious Kartoffelsuppe in no time.

1. Cook the Bacon: In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. This usually takes about 5-7 minutes. The bacon should be browned and have rendered its fat.
2. Sauté the Onions: Remove the bacon from the pot with a slotted spoon and set aside. Leave the bacon fat in the pot. Add the diced onion to the pot and sauté over medium heat until softened and translucent, about 5 minutes. The onions should be fragrant and slightly golden.
3. Add Vegetables (Optional): If using, add the diced carrots and celery to the pot and sauté for another 3-5 minutes, until slightly softened.
4. Add Potatoes, Broth, and Water: Add the diced potatoes, chicken or vegetable broth, and water to the pot. Stir to combine.
5. Add Seasonings: Add the bay leaf, marjoram, salt, and pepper to the pot. Stir well.
6. Bring to a Boil: Bring the soup to a boil over high heat, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are tender and easily pierced with a fork. The potatoes should be soft and cooked through.
7. Remove Bay Leaf: Remove the bay leaf from the soup before proceeding to the next step.
8. Partially Mash (Optional): If you prefer a thicker soup, you can partially mash some of the potatoes with a potato masher or an immersion blender. I like to mash about half of the potatoes to create a creamy texture while still leaving some chunks. Be careful not to over-blend, as this can make the soup gluey.
9. Add Bacon Back In: Stir the cooked bacon back into the soup.
10. Add Vinegar: Stir in the apple cider vinegar (if using).
11. Taste and Adjust Seasoning: Taste the soup and adjust the seasoning with salt and pepper as needed.
12. Serve: Ladle the soup into bowls and garnish with fresh parsley and a dollop of sour cream or crème fraîche, if desired. Serve hot.

Serving Suggestions

Kartoffelsuppe is delicious on its own, but it’s even better when paired with the right accompaniments. Here are some of my favorite serving suggestions:

• Crusty Bread: A slice of crusty bread, such as German rye bread or sourdough, is perfect for dipping into the soup and soaking up all the delicious broth.
• Sausage: Serve the soup with grilled or pan-fried German sausage, such as bratwurst or knackwurst.
• Salad: A simple green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the soup.
• Applesauce: A dollop of applesauce adds a touch of sweetness and complements the savory flavors of the soup.

And if you’re feeling adventurous, why not try pairing your Kartoffelsuppe with another delicious potato-based soup? Our CREAMY POTATO SOUP would be an excellent choice for a truly potato-centric meal!

Success Tips for Perfect Kartoffelsuppe

Here are a few “golden” tips to ensure your Kartoffelsuppe turns out perfectly every time:

• Choose the Right Potatoes: As mentioned earlier, Yukon Gold potatoes will give you a creamier texture, while Russet potatoes will result in a slightly starchier soup. Experiment with both to see which you prefer.
• Don’t Overcook the Potatoes: Overcooked potatoes can become mushy and disintegrate in the soup. Cook them until they are tender but still hold their shape.
• Season Generously: Salt and pepper are essential for bringing out the flavors of the soup. Don’t be afraid to season generously, but taste as you go and adjust as needed.
• Add Acid for Brightness: A splash of apple cider vinegar or lemon juice at the end adds a touch of acidity that brightens the flavors of the soup and prevents it from tasting bland.
• Let it Simmer: Allowing the soup to simmer for at least 20 minutes allows the flavors to meld together and deepen. The longer it simmers, the better it will taste!

Variations to Try

The beauty of Kartoffelsuppe is that it’s incredibly versatile. Here are a few variations you can try to customize the soup to your own tastes:

• Vegetarian Kartoffelsuppe: Omit the bacon or sausage and use vegetable broth instead of chicken broth. You can also add other vegetables, such as leeks, parsnips, or turnips.
• Spicy Kartoffelsuppe: Add a pinch of red pepper flakes or a dash of hot sauce for a kick of heat.
• Creamy Kartoffelsuppe: Stir in a splash of heavy cream or half-and-half at the end for a richer, creamier soup.
• Add Smoked Sausage: Instead of bacon, use smoked sausage, such as kielbasa or andouille sausage.
• With different potato style: If you are in the mood of something different than a potato soup, you can also try SAUSAGE POTATO CHOWDER.

And if you are feeling a bit spicy, you can also make CREAMY CAJUN POTATO SOUP for a twist.

Make-Ahead and Storage Instructions

Kartoffelsuppe is a great make-ahead dish. You can prepare the soup up to 2-3 days in advance and store it in the refrigerator. The flavors will actually improve as the soup sits. Reheat gently over medium heat before serving.

To freeze Kartoffelsuppe, allow it to cool completely before transferring it to airtight containers or freezer bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Keep in mind that the texture of the potatoes may change slightly after freezing, but the flavor will still be delicious.

Serving the Crack Potato Soup

Also, if you like cheesy additions in your soup, you can also make Crock Pot Crack Potato Soup. This will become your new weeknight dinner favorite!

For a more baked style soup, you can enjoy Creamy Baked Potato Soup, which is amazing too!

You might also love a Broccoli Cheese Soup!

The Recipe

Here is the complete recipe for my Oma’s (and now my!) German Potato Soup (Kartoffelsuppe):

German Potato Soup (Kartoffelsuppe) Recipe

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serves: 6-8

Ingredients:

• 2 pounds Yukon Gold or Russet potatoes, peeled and diced
• 1 large yellow onion, diced
• 6 slices bacon, diced
• 6 cups chicken or vegetable broth
• 2 cups water
• 2 medium carrots, peeled and diced (optional)
• 2 stalks celery, diced (optional)
• 1 bay leaf
• 1 teaspoon dried marjoram
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish
• Sour cream or crème fraîche, for serving (optional)
• 1 tablespoon apple cider vinegar (optional)

Instructions:

1. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon from the pot with a slotted spoon and set aside.
2. Add the diced onion to the pot and sauté over medium heat until softened and translucent, about 5 minutes.
3. If using, add the diced carrots and celery to the pot and sauté for another 3-5 minutes, until slightly softened.
4. Add the diced potatoes, chicken or vegetable broth, and water to the pot. Stir to combine.
5. Add the bay leaf, marjoram, salt, and pepper to the pot. Stir well.
6. Bring the soup to a boil over high heat, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.
7. Remove the bay leaf from the soup.
8. If you prefer a thicker soup, you can partially mash some of the potatoes with a potato masher or an immersion blender.
9. Stir the cooked bacon back into the soup.
10. Stir in the apple cider vinegar (if using).
11. Taste the soup and adjust the seasoning with salt and pepper as needed.
12. Ladle the soup into bowls and garnish with fresh parsley and a dollop of sour cream or crème fraîche, if desired. Serve hot.

Conclusion

And there you have it – my Oma’s incredible German Potato Soup (Kartoffelsuppe) recipe! I hope you enjoy making and eating this comforting and flavorful soup as much as I do. It’s a dish that’s perfect for any time of year, and it’s sure to become a family favorite. So, gather your ingredients, put on some German music, and get ready to create a little bit of magic in your kitchen. Enjoy!