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 Servings: 6–8
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 lbs (2 kg) potatoes, peeled and cubed
- 2 lbs (1 kg) carrots, peeled and cubed
- ¼ celery root, peeled and cubed
- 1 clove
- 2 bay leaves
- 2 stalks lovage
- Salt, to taste
- Ground black pepper, to taste
- 3 Tbsp (45 ml) hot mustard
Directions
- Place potatoes, carrots, celery root, clove, bay leaves, lovage, salt, and black pepper in a large soup pot.
- Add water to cover the ingredients.
- Bring mixture to a boil, reduce heat, and simmer until all vegetables are soft, about 10–15 minutes.
- Remove bay leaves, lovage, and clove.
- Puree vegetables using a potato masher. Final texture should be thick, but the soup can be thinned with water if needed.
- Season with salt, black pepper, and mustard to taste.
- Warm through completely 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.
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