Description
A creamy and rustic German potato soup (Kartoffelsuppe) that combines tender potatoes and vegetables in a savory broth, enriched with cream and fragrant herbs for a comforting traditional meal.
Ingredients
Vegetables
- 1 onion, diced
- 3 carrots, diced
- 2 lbs potatoes, peeled and cubed
- Fresh parsley, for garnish
Liquids & Dairy
- 6 cups vegetable broth
- 1/2 cup cream
Seasonings & Fats
- 2 tbsp butter
- 1 tsp marjoram
Instructions
- Sauté Vegetables: Heat butter in a large pot over medium heat. Add the diced onion and carrots, and cook until soft and translucent, about 5 minutes, stirring occasionally to prevent sticking.
- Add Potatoes and Broth: Add the peeled and cubed potatoes to the pot along with the vegetable broth and marjoram. Stir to combine and bring the mixture to a boil.
- Simmer Soup: Reduce heat to low and let the soup simmer gently for 20 minutes, or until the potatoes are tender when pierced with a fork.
- Mash Potatoes for Texture: Remove about half the potatoes from the soup and mash them with a potato masher or fork. Return the mashed potatoes back to the pot to create a creamy, textured consistency.
- Finish with Cream and Garnish: Stir in the cream thoroughly to enrich the soup. Heat through but do not boil after adding cream. Serve hot, garnished with freshly chopped parsley for brightness and flavor.
Notes
- For a heartier version, add sliced smoked sausage or bacon.
- Use a hand blender for a smoother soup if preferred.
- Adjust thickness by adding more broth or cream as desired.
- This soup stores well and flavors improve after a day in the refrigerator.
- Marjoram can be substituted with thyme or oregano.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: German
