German Potato Soup Kartoffelsuppe

German Potato Soup Kartoffelsuppe

Think soft potatoes and sweet leeks with a little bacon and herbs doing quiet but important work. This is the bowl you want after a chilly walk and it is lovely with a slice of rye. Potatoes are a handy source of potassium and getting enough potassium from food is linked with healthier blood pressure. Guidance from the World Health Organization supports the role of higher potassium intake in blood pressure control which makes this classic feel-good soup a sensible choice too.

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  • What you need:

    • 900 g potatoes, chopped small. Russets are my favourite for soup. 900 g is about 6 medium russets or about 1.7 litres by volume
    • 240 ml bacon, diced
    • 1 large onion, diced
    • 3 cloves garlic, minced
    • 1 large leek, sliced into thin rings
    • 3 medium carrots, diced
    • 360 ml diced celeriac root, or two ribs of celery or lovage instead
    • 15 ml tomato paste
    • 1,440 ml chicken bone broth or stock
    • 240 ml heavy cream optional, or sour cream
    • 3 sprigs fresh thyme, or 2.5 to 5 ml dried
    • 1 sprig fresh rosemary, or 2.5 to 5 ml dried
    • 2.5 ml dried marjoram
    • 1 bay leaf
    • 120 ml chopped fresh parsley, divided
    • Salt and pepper to taste

  • How to do it:

    1. Prep the veg. Rinse leeks well. Dice celeriac, carrots and onion. Slice leek. Mince garlic. Dice bacon.
    2. Cook bacon over medium heat until the fat renders and the pieces are halfway crisp.
    3. Add onion and cook 6 to 8 minutes until golden. Stir in garlic for 1 minute. Add tomato paste and cook 1 minute until darker.
    4. Add potatoes, carrots and celeriac and toss to coat in the aromatics.
    5. Pour in broth with some water. Add thyme, rosemary, marjoram, bay leaf and a pinch of salt and pepper.
    6. Bring to a boil then cover and simmer 30 to 40 minutes until potatoes are tender. Taste midway and adjust seasoning.
    7. Stir in half the parsley and the heavy cream if using.
    8. If using sour cream whisk it in a bowl while slowly ladling in hot soup to temper. Stir back into the pot and simmer on low 5 minutes uncovered.
    9. Serve hot and finish with the remaining parsley. Rye or sourdough works well on the side.
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