Kartoffelsuppe is a classic German soup made with potatoes , leeks , and vegetables , often blended into a smooth base or left chunky depending on regional preference. It’s traditionally finished with a swirl of cream and sometimes served with crispy bacon , smoked sausage , or crusty rye bread. Mild in flavor but deeply satisfying.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 35 minsTotal Time 50 mins 2 tbsp unsalted butter (or oil)
1 large leek, white and light green parts only, cleaned and thinly sliced
1 small yellow onion, diced
2 medium carrots, peeled and diced
2 stalks celery, diced
3 medium Yukon gold or russet potatoes, peeled and cubed (~1.5 lb)
4 cups vegetable or chicken broth
1 tsp salt, or to taste
½ tsp freshly ground black pepper
¼ tsp ground nutmeg (optional but traditional)
½ cup heavy cream or milk (optional, for creaminess)
Fresh parsley or chives, chopped, for garnish
Optional Add-Ins
½ tsp marjoram or thyme (common in Bavarian-style soup)
1 smoked sausage or frankfurter, sliced and added before serving
Crumbled bacon or crispy shallots on top
Prep the Leeks Properly
Sauté the Base
2
In a large soup pot, melt butter over medium heat.
Add the leeks , onion , carrots , and celery .
Sauté gently for 6–8 minutes until softened but not browned.
Simmer the Potatoes
3
Add the cubed potatoes , broth , salt , pepper , and optional nutmeg or marjoram .
Bring to a boil, then reduce to a simmer. Cover and cook for 20–25 minutes , or until potatoes are fork-tender.
Blend (Optional)
4
For a rustic chunky texture, lightly mash some of the potatoes with a spoon.
For a smoother version, use an immersion blender to purée part or all of the soup.
Stir in cream or milk if using, and adjust seasoning to taste.
Add Sausage (Optional)
Tips for Success
6
Don’t skip washing the leeks thoroughly—they trap dirt!
Yukon Gold potatoes create a creamier texture; russets make it fluffier.
If blending, remove a bit of the soup first and stir it back in for texture.
Variations
7
Vegan version: Use olive oil and skip cream or use plant-based milk.
With bacon: Crisp bacon before starting and cook veggies in the fat.
With apples: Add ½ diced apple for a sweet-savory twist (common in southern Germany).
Suggested Pairings
8
Serve with: Pretzel rolls, rye bread, or warm mustard-spread toast
Drink: Dunkelweizen beer, Riesling, or hot apple cider
Occasion: Oktoberfest, hearty lunch, family dinner
Ingredients 2 tbsp unsalted butter (or oil)
1 large leek, white and light green parts only, cleaned and thinly sliced
1 small yellow onion, diced
2 medium carrots, peeled and diced
2 stalks celery, diced
3 medium Yukon gold or russet potatoes, peeled and cubed (~1.5 lb)
4 cups vegetable or chicken broth
1 tsp salt, or to taste
½ tsp freshly ground black pepper
¼ tsp ground nutmeg (optional but traditional)
½ cup heavy cream or milk (optional, for creaminess)
Fresh parsley or chives, chopped, for garnish
Optional Add-Ins
½ tsp marjoram or thyme (common in Bavarian-style soup)
1 smoked sausage or frankfurter, sliced and added before serving
Crumbled bacon or crispy shallots on top
Directions Prep the Leeks Properly
Sauté the Base
2
In a large soup pot, melt butter over medium heat.
Add the leeks , onion , carrots , and celery .
Sauté gently for 6–8 minutes until softened but not browned.
Simmer the Potatoes
3
Add the cubed potatoes , broth , salt , pepper , and optional nutmeg or marjoram .
Bring to a boil, then reduce to a simmer. Cover and cook for 20–25 minutes , or until potatoes are fork-tender.
Blend (Optional)
4
For a rustic chunky texture, lightly mash some of the potatoes with a spoon.
For a smoother version, use an immersion blender to purée part or all of the soup.
Stir in cream or milk if using, and adjust seasoning to taste.
Add Sausage (Optional)
Tips for Success
6
Don’t skip washing the leeks thoroughly—they trap dirt!
Yukon Gold potatoes create a creamier texture; russets make it fluffier.
If blending, remove a bit of the soup first and stir it back in for texture.
Variations
7
Vegan version: Use olive oil and skip cream or use plant-based milk.
With bacon: Crisp bacon before starting and cook veggies in the fat.
With apples: Add ½ diced apple for a sweet-savory twist (common in southern Germany).
Suggested Pairings
8
Serve with: Pretzel rolls, rye bread, or warm mustard-spread toast
Drink: Dunkelweizen beer, Riesling, or hot apple cider
Occasion: Oktoberfest, hearty lunch, family dinner
German Potato Leek Soup (Kartoffelsuppe)
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