German Potato Soup (Kartoffelsuppe)

4.60 from 15 votes

This hearty German Little Potato Soup is full of soul-warming ingredients perfect for a fall or winter's meal. It can be easily made vegetarian using vegetable broth, which is a nice addition to a weekly menu.

Prep Time15

Cook Time33

Total Time48

Course: Soup Recipes

Keyword: Creamer potatoes, German potato soup, Little potato soup, little potatoes, potato soup

Servings: servings

Calories: 271kcal

Author: Tara Noland

Ingredients

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

Instructions

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.

Nutrition