Germany Kartoffelsuppe (Potato Soup)
Kartoffelsuppe is a popular German dish year-round but especially in fall and winter. Soup is generally a starter in Germany, where hearty meals are standard. It uses minimal seasoning, relying on cloves, bay leaves, and hot mustard for flavor. Recipe Serving: Serves 6–8
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 lb (2 kg) potatoes, peeled, cubed
- 2 lb (1 kg) carrots, peeled, cubed
- 1/4 celery root, peeled, cubed
- 1 clove
- 2 bay leaves
- 2 stalks lovage
- salt and pepper to taste
- 3 Tbsp (45 ml) hot mustard
Directions
- Place all ingredients except mustard in a soup pot with water to cover.
- Bring to a boil, reduce heat, and simmer until all vegetables are soft.
- Remove the bay leaves, the lovage, and the clove.
- Puree the vegetables with a potato masher.
- Final texture should be thick, but the soup can be thinned with water if needed.
- Season with salt, pepper, and mustard to taste, and warm through without boiling before serving.
Notes
Sausages, sliced or whole, can be added after the soup is pureed. Wait until the sausage is heated through before adjusting the final seasoning. Onion, to taste, may be boiled with the other vegetables. Soup may be served without mashing the vegetables.Copyright © 1993—2024 World Trade Press. All rights reserved.