Disclosure: I was compensated for this post by The Little Potato Company. All opinions and experiences are my own.
This creamy, comforting bowl of soup is also known as Kartofflesuppe in Germany and is one of their most popular soups. This is a very easy soup to make at home, especially when using Creamer potatoes.
What Is The Best Kind Of Potato To Use For Potato Soup?
I love using Creamer potatoes for any soup I make. They are so easy to use as they come pre-washed and don’t require peeling as their skins are soft, thin and flavorful.
Here are some other great Little potato soup recipes using Creamer potatoes.
How to Make German Potato Soup
For this recipe, easy ingredients are found at any local grocery. Maybe the most unusual yet easily accessible is the celery root. Have you cooked one before? It is a gnarly beastly looking vegetable but tastes mild and inviting!
It pairs gorgeously with the Little potatoes making them I find sweeter in flavor! They are the perfect pairing for this soup.
Large sweet onion
Little Potato Company Boomer Gold potatoes
Celeriac (celery root)
Chicken stock or vegetable stock
Fresh grated nutmeg
Half and half cream
Salt and Pepper
- Trim the leek, only retaining the white and slightly green part, discard the rest.
- Clean the leek by cutting it vertically in half, wash thoroughly. Slice the leek in 1/8 inch slices and set aside.
- Peel and dice the onion, set aside. Slice the Little potatoes in half.
- Peel and slice the carrots. Peel and dice the celeriac, place in a bowl of water so it won’t brown with a bit of lemon juice.
- Melt the butter in a large pot over medium heat.
- Add the onion and leeks and sauté until softened, about 5 minutes.
- Add the carrots and drained celeriac and continue to sauté for 2-3 minutes.
- Pour the chicken broth in the pot and add the potatoes.
- Add the nutmeg, thyme, and add salt and pepper to taste.
- Bring to a boil, reduce heat, and cover and simmer for 25 minutes.
- Stir in the cream and adjust the seasonings with salt and pepper.
- Garnish with chopped parsley.
Serve Yourself a Bowl
Help yourself to a big bowl of goodness with this lovely Little Potato German Soup!
So full of vegetables you won’t need anything else but maybe a bun to dunk to get those wonderful flavors from the broth.
Does German Potato Soup Freeze Well?
I would not freeze a soup like this as chances are the cream and the potatoes will not thaw well.
A soup like a pureed one using Little potatoes will freeze much better. But heck, who is going to have leftovers to freeze any way? This is a great soup to reheat at work or home for the next day for lunch!
I get excited when I have leftovers like this for the next day!!
Should I Boil Potatoes Before Adding To Soup?
The joy of using Creamer potatoes is that they cook up right in your soup. No need for a second step or another pot to dirty!
Creamer potatoes are uniform in size. For our soup today we just sliced them in half and plunked them into our soup to cook! It is as easy as that!
How Do You Add Flavor To Potato Soup?
Adding flavor to potato soup is easy as it pairs with so many vegetables. As mentioned before, the celery root is an awesome choice for something easy.
Think of classic pairings like Little potatoes and leeks, or carrots, celery, onion. Herbs and spices play a great role, too; like in this recipe, nutmeg is used, which I love but also thyme and parsley add in the perfect balance.
The Germans love to use “soup greens” which are a combination of a leek, a carrot, and celery. They might also like the soup greens to contain parsley, thyme, celery leaves, rutabaga, parsley root, and onions.
Want to try some of your own veggies or spices/herbs? You can add in a bay leaf but don’t forget to remove the bay leaf before serving. Sure, make the soup your own. Just enjoy Little potatoes any way you can!
Pin it HERE!
Pin it HERE!
- 1 large sweet onion, diced
- 1 leek, trimmed, washed, and sliced
- 1.5 lbs Little Potato Company Boomer Gold potatoes
- 2-3 medium carrots peeled and sliced
- 2 cups celeriac (celery root) peeled and diced
- 2 Tbsp butter
- 1.25 liters (42 oz.) chicken stock or vegetable stock
- 1 tsp dry thyme
- ¼ tsp fresh grated nutmeg
- 1 cup half and half cream
- ½ cup fresh parsley, chopped
- Salt and Pepper to taste
1. Trim the leek, only retaining the white and slightly green part, discard the rest.
2. Clean the leek by cutting it vertically in half, wash thoroughly.
3. Slice the leek in 1/8 inch slices and set aside.
4. Peel and dice the onion, set aside.
5. Slice the Little potatoes in half.
6. Peel and slice the carrots,
7. Peel and dice the celeriac, place in a bowl of water so it won't brown with a bit of lemon juice.
8. Melt the butter in a large saucepan over medium heat.
9. Add the onion and leeks and sauté until softened for about 5 minutes.
10. Add the carrots and drained celeriac and continue to sauté for 2-3 minutes.
11. Pour in the chicken broth and add the potatoes.
12. Add the nutmeg, thyme, and season with salt and pepper.
13. Bring to a boil, reduce heat, and simmer with the lid on for 25 minutes.
14. Stir in the cream and adjust the seasonings with salt and pepper.
15. Garnish with chopped parsley.
Amount Per Serving:Calories: 271Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 324mgCarbohydrates: 42gFiber: 5gSugar: 8gProtein: 7g
Recipe calculation was provided by Nutritionix and is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.