The story
Potato soup became widespread after potatoes were promoted across the German states as an affordable, reliable crop. Regional versions range from smooth purées to chunky broths and reflect local sausages and vegetables. Its appeal lies in body without extravagance: potatoes partly collapse to thicken the soup, while leek, carrot, celeriac and marjoram create a recognisably German savoury base. Kartoffelsuppe is everyday cold-weather food, served in homes, canteens and at autumn gatherings. With sausage and bread it becomes a complete, economical meal.
Ingredients
- Main
- 250 gram potatoes500g potatoes
- 0.5 piece leek1 leek
- 0.5 piece onion1 onion
- 50 gram bacon100g bacon
- 375 millilitre vegetable stock750ml vegetable stock
- 1 portion ButterButter
- to taste to taste Salt, pepper, nutmegSalt, pepper, nutmeg
Method
Method
Sauté bacon, onion, and leek in butter. Add potatoes and stock, simmer until soft. Blend partially for a creamy texture, season to taste.
Nutrition
per serving
Estimated nutrition for Kartoffelsuppe; use as editorial/testing data and refine from exact ingredient weights if needed.
