Kartoffelsuppe is one of those dishes that just feels like a warm hug on a chilly day. It’s perfect for those crisp autumn evenings or cold winter nights when you’re craving something hearty and comforting.

This German potato soup is incredibly simple to make, yet it delivers such deep, satisfying flavor. It’s creamy, rich, and packed with the goodness of potatoes, vegetables, and often, a bit of smoky meat.

Kartoffelsuppe Recipe Overview

This Kartoffelsuppe is a classic German comfort food. It’s essentially a creamy potato soup, often enriched with vegetables like carrots, celery, and leeks, and sometimes featuring bacon or sausage for added depth.

What I really love about this soup is its versatility. You can keep it simple with just potatoes and broth, or load it up with all sorts of goodies.

It’s also a fantastic meal-prep option. A big batch can easily last for several days in the fridge, and it reheats beautifully.

Serve it with a crusty bread roll for dipping, or a dollop of sour cream or crème fraîche for extra richness. A sprinkle of fresh herbs like parsley or chives adds a nice pop of freshness, too.
It’s the perfect dish to make for dinner parties and cozy nights in.

Detailed Ingredients for Kartoffelsuppe

Here’s what you’ll need to make this delicious soup:

Potatoes: 2 pounds (about 4 large), peeled and cubed. I recommend using Yukon Gold potatoes, Russets, or even red potatoes. These varieties tend to hold their shape well while still contributing to a creamy texture.
Bacon or Sausage (optional): 4-6 ounces, diced. This adds a wonderful smoky flavor, but you can absolutely leave it out for a vegetarian version. If using, I like a good quality smoked bacon or a German sausage like Bratwurst.
Onion: 1 medium, chopped. Yellow or white onion works best.
Carrots: 2 medium, peeled and chopped.
Celery: 2 stalks, chopped.
Leek: 1 large, white and light green parts only, thinly sliced and well-rinsed.
Make sure that you removed all the dirts.
Garlic: 2 cloves, minced.
Vegetable or Chicken Broth: 6 cups. You can use store-bought or homemade. If using store-bought, I prefer low-sodium so I can control the saltiness.
Heavy Cream or Milk (optional): ½ cup. This adds extra creaminess, but the soup is already quite creamy from the potatoes. You can also use a plant-based alternative.
Butter or Oil: 2 tablespoons. For sautéing the vegetables.
Salt and Black Pepper: To taste.
Marjoram 1 tsp
Fresh Parsley or Chives: For garnish (optional).
Bay Leaf: 1

If you don’t have leeks, you can use extra onion. And, if you are a fan of spices, a pinch of nutmeg can complement the other flavors beautifully.

Step-by-Step Instructions for Making Kartoffelsuppe

Prepare the Bacon/Sausage (if using): In a large pot or Dutch oven, cook the diced bacon or sausage over medium heat until crispy or browned. Remove the cooked meat with a slotted spoon and set it aside, leaving the rendered fat in the pot.
Sauté the Vegetables: Add the butter or oil to the pot (if needed). Add the chopped onion, carrots, celery, and leek. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
Add Potatoes and Broth: Add the cubed potatoes and the vegetable or chicken broth to the pot. Stir in the bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are very tender and easily pierced with a fork.
Blend (Optional): If you prefer a completely smooth soup, you can use an immersion blender to puree the soup directly in the pot until it reaches your desired consistency. Alternatively, you can carefully transfer the soup in batches to a regular blender. Be very cautious when blending hot liquids! If you like a chunkier soup, you can skip this step entirely or just blend a portion of it.
Stir in Cream/Milk (Optional) and Season: If using, stir in the heavy cream or milk. Add the cooked bacon or sausage back to the pot (if using). Season the soup with salt, black pepper and marjoram to taste. Heat through gently, but do not boil.
Serve: Remove the bay leaf. Ladle the soup into bowls and garnish with fresh parsley or chives, if desired.

Make sure you taste and adjust the seasoning as needed throughout the cooking process. A little extra salt or pepper can make a big difference!

Variations & Tips for the Best Kartoffelsuppe

Vegetarian Version: Simply omit the bacon or sausage. You can add a tablespoon of smoked paprika to the vegetables for a hint of smokiness.
Different Vegetables: Feel free to add other vegetables you enjoy, such as parsnips, turnips, or even a bit of cabbage.
Make-Ahead: This soup can be made a day or two in advance. The flavors actually meld and deepen over time.
Storage: Leftover Kartoffelsuppe can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat gently on the stovetop or in the microwave until heated through. You may need to add a splash of broth or water if the soup has thickened too much.
Freezing: Kartoffelsuppe freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Key Details

Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Servings: 6-8
Equipment you’ll need: Large pot or Dutch oven, cutting board, knife, vegetable peeler, immersion blender (optional), ladle.

Kartoffelsuppe

This German potato soup is incredibly simple to make, yet it delivers such deep, satisfying flavor. It's creamy, rich, and packed with the goodness of potatoes, vegetables, and often, a bit of smoky meat.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Course Soup

Cuisine German

Servings 6 servings

Calories 350 kcal

Ingredients

2 pounds potatoes peeled and cubed
4-6 ounces bacon or sausage optional, diced
1 medium onion chopped
2 medium carrots peeled and chopped
2 stalks celery chopped
1 large leek white and light green parts only, thinly sliced and well-rinsed
2 cloves garlic minced
6 cups vegetable or chicken broth
½ cup heavy cream or milk optional
2 tablespoons butter or oil
Salt and Black Pepper to taste
1 tsp Marjoram
Fresh Parsley or Chives for garnish optional
1 Bay Leaf

Instructions

In a large pot or Dutch oven, cook the diced bacon or sausage over medium heat until crispy or browned. Remove the cooked meat with a slotted spoon and set it aside, leaving the rendered fat in the pot.
Add the butter or oil to the pot (if needed). Add the chopped onion, carrots, celery, and leek. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the cubed potatoes and the vegetable or chicken broth to the pot. Stir in the bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are very tender and easily pierced with a fork.
If you prefer a completely smooth soup, you can use an immersion blender to puree the soup directly in the pot until it reaches your desired consistency. Alternatively, you can carefully transfer the soup in batches to a regular blender. Be very cautious when blending hot liquids! If you like a chunkier soup, you can skip this step entirely or just blend a portion of it.
If using, stir in the heavy cream or milk. Add the cooked bacon or sausage back to the pot (if using). Season the soup with salt, black pepper and marjoram to taste. Heat through gently, but do not boil.
Remove the bay leaf. Ladle the soup into bowls and garnish with fresh parsley or chives, if desired.