Kartoffelsuppe

Cozy up with a bowl of comforting Kartoffelsuppe, a classic German potato soup that’s hearty, creamy, and bursting with wholesome flavors. Made with tender potatoes, aromatic leeks, sweet carrots, and crisp celery, this soup is simmered to perfection in a seasoned vegetable broth infused with bay leaf and fresh thyme. A touch of butter enhances the richness, while a swirl of heavy cream adds silky smoothness to the pureed base. Finished with a sprinkle of fresh parsley, this filling yet elegant soup is perfect for chilly evenings or as an impressive starter for any meal. Easy to prepare in under an hour and naturally gluten-free, this Kartoffelsuppe is sure to become a family favorite.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams potatoes
• 1 large leek
• 2 pieces celery stalks
• 2 medium carrots
• 30 grams butter
• 1.5 liters vegetable broth
• 1 piece bay leaf
• 3 sprigs fresh thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 100 milliliters heavy cream
• 2 tablespoons, chopped fresh parsley

Directions

Step 1

Peel the potatoes and cut them into small cubes. Set aside.

Step 2

Clean and slice the white and light green part of the leek. Rinse well to remove any grit.

Step 3

Chop the celery stalks and carrots into small pieces.

Step 4

In a large pot, melt the butter over medium heat. Add the leek, celery, and carrots. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

Add the cubed potatoes to the pot and mix well with the other vegetables.

Step 6

Pour in the vegetable broth and add the bay leaf and thyme sprigs.

Step 7

Increase the heat and bring the soup to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 25-30 minutes, or until the potatoes are tender.

Step 8

Remove the bay leaf and thyme sprigs from the pot.

Step 9

Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, you can blend the soup in batches using a countertop blender.

Step 10

Return the soup to the pot if blended separately. Stir in the heavy cream and season with salt and black pepper to taste.

Step 11

Let the soup simmer for an additional 5 minutes on low heat, stirring occasionally.

Step 12

Serve hot, garnished with freshly chopped parsley.

Nutrition Facts

Serving size	(2463.9g)

Amount per serving	% Daily Value*
Calories	1768.4

Total Fat 75.9g	0%
Saturated Fat 37.5g	0%
Polyunsaturated Fat 6.6g
Cholesterol 172.9mg	0%
Sodium 6489.0mg	0%
Total Carbohydrate 232.5g	0%
Dietary Fiber 37.1g	0%
Total Sugars 40.9g
Protein 43.4g	0%

Vitamin D 4.8IU	0%
Calcium 469.9mg	0%
Iron 16.8mg	0%
Potassium 6301.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.2%

Protein: 9.7%

Carbs: 52.1%