German potato soup (Kartoffelsuppe)
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German potato soup (Kartoffelsuppe)
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This comforting vegetable soup is easy to make, hearty but not heavy and full of flavor.
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Ingredients
- 4 oz smoked bacon (or a little more/less to taste)
- 1 onion medium, 1 onion giving approx 1 ½ cups
- 1 cup carrot small dice volume, 1 cup is approx 6oz
- 1 lb Russet potatoes or other starchy/floury potato (see above)
- 1 small leek
- 1 cup celeriac relatively small dice, 1 cup is approx 4.5oz
- ½ tablespoon butter approximately
- 4 cups chicken stock low sodium/homemade if possible
- 1 tablespoon chopped parsley
- ½ teaspoon dried marjoram
- 1 bay leaf
- 1 pinch salt or more, to taste
- 1 pinch pepper or more, to taste
To serve (optional)
- 4 Wiener sausages Frankfurters
Instructions
- Start by getting everything prepared, ready to cook - slice the bacon, peel and dice the onion, carrot, potato and celeriac, and halve and slice the leek (or cut smaller, as needed). The celeriac may need well trimmed to remove all of the outside hairs and fibrous roots. Dice the carrot and celeriac pretty small, with the potato a little larger but still small. Note weights and volumes are after peeling (and dicing for volume).
- Warm the butter in a medium-large pot/pan over a medium heat then add the bacon. Cook it for a minute to start to cook and release fat then add the onion. Cook, stirring now and then, for a minute or two so that the onion starts to soften and go opaque then add the remaining vegetables (carrot, potato, celeriac and leek). Stir and cook a couple minutes.
- Add the stock, parsley, marjoram and bay leaf and season with a little salt and pepper. Cover the pot and bring to a simmer. Reduce the heat to continue simmering and cook for around 15 - 20 minutes until the vegetables are tender to a knifepoint.
- Remove the soup from the heat and blend, either by placing in a blender or using an immersion blender. The soup will be relatively thick, but if it's too thick for your taste, you can add a little extra stock, or else add a little cream to also add a slight creaminess.
- Warm the Wiener/Frankfurter sausages in warm water, slice then add a sausage-worth number of slices to each bowl (or less if you are making smaller servings).
Nutrition Information
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Calories
474kcal
(24%)
Carbohydrates
50g
(17%)
Protein
18g
(36%)
Fat
23g
(35%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
0.1g
Cholesterol
50mg
(17%)
Sodium
938mg
(39%)
Potassium
1160mg
(33%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
5946IU
(119%)
Vitamin C
18mg
(20%)
Calcium
84mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4approx
Amount Per Serving
Calories 474 kcal
% Daily Value*
| Calories | 474kcal | 24% |
| Carbohydrates | 50g | 17% |
| Protein | 18g | 36% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 50mg | 17% |
| Sodium | 938mg | 39% |
| Potassium | 1160mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 5946IU | 119% |
| Vitamin C | 18mg | 20% |
| Calcium | 84mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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