German Potato Soup, also known as Kartoffelsuppe, is a traditional dish that has been enjoyed by the German people for centuries. This hearty and comforting soup is made with simple ingredients, yet it packs a flavorful put that is sure to warm you up on even the coldest of days.
The origins of Kartoffelsuppe can be traced back to the 16th century, when potatoes were first introduced to Germany. At first, potatoes were not widely accepted by the German people, as they were seen as a poor man’s food. However, as time went on, the potato became an important staple in the German diet. It was cheap, easy to grow, and could be used in a variety of dishes.
Kartoffelsuppe was one of the first dishes to be made with potatoes and it quickly became a popular meal among the working class. It was a simple dish that could be made with just a few ingredients, making it a budget-friendly option. The soup was traditionally made with potatoes, onions, and a small amount of sausage. It was often served with bread, making it a complete and satisfying meal.
As the years passed, Kartoffelsuppe has evolved and many variations have emerged. Today, you can find Kartoffelsuppe made with different types of potatoes, such as sweet potatoes, or with additional ingredients like carrots, celery, and leeks. Some recipes even include cream or sour cream, giving the soup a rich and creamy texture.
One variation that caught my attention is the recipe that includes lemon zest. The zest of one whole lemon adds depth to the flavor, and the green onions also provide a nice kick of flavor. This recipe uses vegetable stock, making it a fully vegetarian option, but you can also use chicken tock for a different flavor. This is a lighter, veggie version is a tasty way to change things up.
No matter how you choose to make it, Kartoffelsuppe is a comforting and satisfying dish that is perfect for cold winter days. It’s easy to make, budget-friendly, and can be enjoyed by people of all ages. It’s a dish that brings people together, and it’s a reminder of the simple yet delicious meals that can be made with just a few ingredients.
Next time you’re looking for a warm and comforting meal, give German Potato Soup a try. Whether you stick to the traditional recipe or add your own twist, it’s sure to be a hit with your family and friends. And if you have German roots like me, it’s a great way to connect with your heritage and enjoy a taste of home.
WHAT KIND OF POTATOES SHOULD I USE FOR THIS SIMPLE POTATO SOUP RECIPE?
Ideally, you should use the floury type of potatoes. The same kind that you use for making mashed potato.
However, I have repeatedly made this creamy potato soup using waxy types of potatoes — the same type that is great for roasting, and the soup turned out great as well.
This dairy-free potato soup is perfect for meal prep! Just prepare a large batch of this soup, then refrigerate or freeze it. Here is how you store the soup:
To refrigerate: You can store the potato soup for 3-4 days in your refrigerator in an airtight container.
To freeze: Another option is freezing the soup for up to 3 months in a freezer-friendly container.
To reheat: To reheat the soup, thaw it overnight in your refrigerator. Then reheat on the stove or in a microwave.
Can I make this German soup vegan or vegetarian?
Yes, you can very easily turn this into a vegan or vegetarian potato soup! Just omit the sausages or use plant-based sausages instead. The vegan version of this potato soup tastes just as amazing!
Is German potato soup gluten-free?
Yes, this soup is gluten-free! So feel free to enjoy it if you are on a gluten-free diet.
How do I serve this potato soup?
As this soup is already packed with vegetables and very satiating, you don’t need any side dishes. But I highly recommend serving some bread with this soup. Nothing beats delicious bread dipped into the best potato soup!
This German potato soup, also known as Kartoffelsuppe, is a staple in German cuisine and a perfect dish for cold winter days. The recipe calls for the zest of one whole lemon, which adds depth to the flavor, as well as green onions for a bit of kick. Vegetable stock is used to make it a fully vegetarian dish, but chicken stock can also be used. It is recommended to use floury potatoes for this recipe, but waxy potatoes can also be used. This soup can be easily made vegan or vegetarian by omitting the sausages or using plant-based sausages. It is gluten-free and can be stored for 3-4 days in the refrigerator or for up to 3 months in the freezer. To serve, it is recommended to have bread on the side. The recipe includes ingredients such as olive oil, onion, garlic, carrot, celery, potatoes, vegetable stock, bay leaf, heavy cream, butter, lemon zest, green onions, salt, pepper, cumin, and nutmeg.
3 tablespoons olive oil
1 onion, diced
3 garlic cloves, minced
1 large carrot, diced
1 celery stalk, diced
1 lb potatoes, approximately 3-4 medium potatoes
3 cups vegetable stock
1 bay leaf
1 cup heavy cream
2 tbsp butter
Zest of 1 lemon
¼ cup green onions, sliced
Salt and pepper to taste
½ teaspoon cumin
¼ nutmeg (optional)
Additional green onion for garnish
Heat olive oil in a large pot over medium heat.
Add diced onions and minced garlic, season with salt and pepper, and cook until they are soft and fragrant.
Add diced carrot and celery, stir, and cook for 3-4 minutes.
Add diced potatoes, vegetable stock, and bay leaf to the pot. Cover and bring to a boil.
Let the soup simmer until the vegetables have softened.
Pour in heavy cream and butter, stir until fully combined.
Using an immersion blender, puree the soup to your desired consistency.
Once blended, add lemon zest, cumin, and nutmeg. Stir to combine.
Stir in green onions and cook for an additional 3-4 minutes.
Serve the soup warm and garnish with additional green onions if desired.