🍲 Kartoffelsuppe (German potato soup)
Kartoffelsuppe is a thick German potato soup simmered with leek and onion, flavoured with smoky bacon and nutmeg and finished with a little cream. Part of the soup is mashed or blended so it becomes velvety while keeping some soft chunks of potato. It is a warming everyday lunch, especially in autumn and winter.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 kg floury potatoes, diced
- 80 g smoked bacon, diced
- 1 leek, sliced
- 1 onion, chopped
- 1.2 litres water
- 100 ml cream
- Salt, black pepper, nutmeg, chopped parsley
Method
- Fry the bacon in a large pot until crisp; lift out half for garnish.
- Add the onion and leek and soften for 5 minutes.
- Add the potatoes and water, season and simmer for 20 minutes.
- Mash or blend about half of the soup, stir in the cream and nutmeg and heat through.
- Serve topped with the reserved bacon and parsley.
How to make it lighter
- Halve the bacon and use it only as a crisp topping.
- Use 50 ml cream, or skip it and blend more of the potatoes for creaminess.
- Add carrots or celery to stretch the pot with fewer calories per bowl.
History
Potato soup became a staple across Germany once potatoes were widely grown from the 18th century. Every region has its own version, and it remains a fixture of home cooking and canteen menus.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →