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.
Slice the leeks in half lengthwise and rinse thoroughly between layers to remove grit. Slice thinly.
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.
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.
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.
If using sausage, add it during the last 5 minutes to heat through. For extra flavor, sauté slices first in a pan.
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.
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).
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
4 servings