Kartoffelsuppe is the most amazing German potato soup! It’s hearty, warm, and delicious and makes for a great family meal. Your kids will be begging for more Kartoffelsuppe!
Kartoffelsuppe (German Potato Soup) Recipe
I’m a huge fan of cold weather because that means I can make delicious soups for dinner every night of the week! Some of our family favorites are Copycat Broccoli and Cheddar Soup and Healthy Tortilla Soup on especially chilly nights.
German Potato Soup is one of those recipes that makes you feel at home. Do you know what I mean? I’m talking about those classic dishes your mom used to make that were your favorite and made you feel all cozy. That’s what Kartoffelsuppe is.
The best part of German Potato Soup is how easy it is to make and how filling it is. It’s also a great way to get veggies in for your kids without complaining. There is something about soup that gives kids permission to eat away.
Kartoffelsuppe (German Potato Soup) Recipe
Prep time: 10
Cook time: 30
Total time: 40
Ingredients for Kartoffelsuppe (German Potato Soup)
2 Tablespoons olive oil
4-5 small potatoes, peeled and chopped
1 onion, chopped
3 small carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
4 cups vegetable broth
½ teaspoon salt
¼ teaspoon pepper
2 teaspoons yellow mustard
¼ cup chopped parsley
2 Vienna sausages – sliced diagonally
Optional: Caraway seeds (about ¼ teaspoon)
The Following Tools Will Be Helpful When Making These!
How to Make this Kartoffelsuppe (German Potato Soup) Recipe
This soup may be difficult to spell, but it’s actually pretty simple to make!
To begin, grab a large dutch oven and heat the olive oil on medium heat. When the oil is hot, add your onions, carrots, and celery stalks.
Cook these while stirring for about 5 minutes or until the onion is translucent. Add in the garlic and cook for an additional minute. If you choose to add caraway seeds, you can add them in with the garlic!
Once everything is nice and tender, deglaze by adding the vegetable stock to the dutch oven. Add in your potatoes. Put the lid on and simmer for about 30 minutes.
While the soup simmers and the potatoes get nice and soft, sear your sliced sausages on both sides in a separate pan. They should be a beautiful golden brown.
Once the soup is finished cooking, remove it from the heat and stir in the salt, pepper, mustard, and parsley.
Now that your soup is ready, serve in a bowl with a few pieces of sausage right on top.
Tips and tricks for Kartoffelsuppe (German Potato Soup)
- When you are making this soup, it’s a good idea to prepare everything beforehand so it’s all ready to throw into the pot. Cut your vegetables all about the same size, and slice your sausages at a diagonal to get them ready for the soup.
- Although many soups are pureed until they have a smooth texture, this rustic german potato soup is always served in all its chunky goodness!
- Some Hungarian versions of Kartoffelsuppe are made with “specks” which are pieces of a thick slice of bacon. German versions, however, are served without! Feel free to add some bacon in if that sounds good to you!
- This recipe calls for vegetable broth, but you could also use a chicken broth if that is what you have on hand or prefer. It’ll give your soup a bit of a different flavor from the hearty vegetable taste, but it will still be so delicious!
- Most traditional recipes use caraway seed in their Kartoffelsuppe, but it can be a little bit overpowering! If it’s too much for your taste, don’t be afraid to leave it out.
How should I store my Kartoffelsuppe leftovers?
I’d be surprised if you have any leftovers because this german soup is so delicious, but if you do you can store them easily.
The best way to store soup is in your refrigerator in an air-tight container. It should last for a few days in your fridge if kept air-tight!
Be careful when cooling soups. You won’t want to pour a hot soup directly into a plastic container, so let it cool down a bit. You also want to find a shallow container to keep it in to avoid bacteria as it cools down.
How do I pronounce Kartoffelsuppe?
Planning to serve this to friends or family and want to be able to pronounce it correctly? It should be pronounced like this: Kar-tof-fel-sup-pe.
What type of potatoes should I use for Kartoffelsuppe?
This German potato soup is loaded with potatoes so you want to make sure you choose the right ones!
Honestly, you can’t go too wrong with potatoes so if you have a favorite type you can use them with confidence. However, the best potatoes for soups are usually golden potatoes or red potatoes. They end up being nice and creamy when cooked in the delicious broth and vegetables.
How should I serve German potato soup?
This soup is pretty hearty, so it would probably make for a better main course than an appetizer.
If you want to add an extra twist, you could top your soup with green onions, chopped bacon, or a dollop of sour cream. It will not be as traditional, but I love some good toppings on my potato soup!
If you decide to serve as a main dish, it would be best served with some great bread or rolls. A good simple buttery roll would be a great compliment to this flavorful soup! You could also make some focaccia bread or toast up some baguettes. You can’t go wrong with bread and soup!
Share with us in the comments about how your Kartoffelsuppe turns out! And tag us on Instagram with a picture of your recipe! We would love to see it!
Check out these other great soup recipes!
- 2 Tablespoons olive oil
- 4-5 small potatoes, peeled and chopped
- 1 onion, chopped
- 3 small carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- Â½ teaspoon salt
- Â¼ teaspoon pepper
- 2 teaspoons yellow mustard
- Â¼ cup chopped parsley
- 2 Vienna sausages - sliced diagonally
- Optional: Caraway seeds (about Â¼ teaspoon)
- In a large dutch oven, heat the olive oil over medium heat. When the oil is heated, add the onions, carrots and celery stalks. Cook for about 5 minutes or until onions are transparent. Add the garlic and cook for one additional minute. If you are using caraway, add it at this time.Â
- Add the vegetable broth and deglaze the pan. Cover and simmer on low for 30 minutes.Â
- While the soup is simmering, sear the sausage in a small skillet over medium heat until golden brown. Set aside.Â
- When the soup is finished, turn off the heat and stir in the salt, pepper, and yellow mustard and parsley.Â
- Serve with sausages on top.
- When you are making this soup, itâ€™s a good idea to prepare everything beforehand so itâ€™s all ready to throw into the pot. Cut your vegetables all about the same size, and slice your sausages at a diagonal to get them ready for the soup.Â
- Although many soups are pureed until they have a smooth texture, this rustic german potato soup is always served in all its chunky goodness!Â
- Some Hungarian versions of Kartoffelsuppe are made with â€œspecksâ€ which are pieces of a thick slice of bacon. German versions, however, are served without! Feel free to add some bacon in if that sounds good to you!
- This recipe calls for vegetable broth, but you could also use a chicken broth if that is what you have on hand or prefer. Itâ€™ll give your soup a bit of a different flavor from the hearty vegetable taste, but it will still be so delicious!
- Most traditional recipes use caraway seed in their Kartoffelsuppe, but it can be a little bit overpowering! If itâ€™s too much for your taste, donâ€™t be afraid to leave it out.