GERMAN POTATO SOUP
This delicious, authentic German Potato Soup is packed full of veggies and TONS of flavor - It will satisfy both body and soul!
Provided by Kimberly Killebrew
Categories Soup
Time 45m
Number Of Ingredients 16
Steps:
- Fry the bacon then add the onion and cook until golden, 6-8 minutes. Add the garlic and cook for another minute. Add all remaining ingredients except for the parsley. Bring to a boil, reduce the heat to medium-low, cover and simmer 30-40 minutes.
- Add the parsley and simmer for another minute. Add salt and pepper to taste.
- Note: This is a great make-ahead soup as the flavor is even better the next day!
Nutrition Facts : Calories 327 kcal, Carbohydrate 37 g, Protein 10 g, Fat 15 g, SaturatedFat 5 g, ServingSize 1 serving
GERMAN POTATO SOUP (KARTOFFELSUPPE)
Also known as 'Kartoffelsuppe', this delectable potato soup gives you deliciously-creamy comfort in every bowl! It's one of the most popular soup in Germany and now, you can easily make it at home! (VIDEO ABOVE)
Provided by Neriz
Categories Soup
Time 40m
Number Of Ingredients 15
Steps:
- Heat up olive oil on a medium-sized pot.
- Once olive oil is ready, add garlic and onion.
- Cook until garlic becomes fragrant and onion becomes softer.
- Add carrot and celery. Mix and cook for a few minutes.
- Add potatoes, stock and bay leaf.
- Cover with a lid and bring to a boil.
- Keep simmering until the vegetables are slightly cooked (i.e. softened).
- Remove the bay leaf. Scoop about 1/3 of the vegetables and set aside.
- Add double cream and butter. Mix until butter has completely dissolve.
- Blitz the soup by using a stick blender. (Alternatively, you can use a stand blender, but you have to make sure the soup has cooled down a bit.)
- Season with salt and pepper. Add lemon zest. (Although cumin and nutmeg are optional, you should add them now if you intend to use them.)
- Mix to combine everything.
- Add spring onions. Mix, taste and adjust the seasoning, if desired.
- Add back the 1/3 of the vegetables that was set aside earlier. Cover and simmer for about 3 minutes.
- Serve. Garnish with more spring onions, if desired.
Nutrition Facts : Calories 318 kcal, ServingSize 1 serving
INSTANT POT KARTOFFELSUPPE GERMAN POTATO SOUP RECIPE
Celebrate Oktoberfest with this kartoffelsuppe German potato soup and it's made quick and easy in only 15 minutes with the Instant Pot!
Provided by Karrie | Tasty Ever After
Categories Appetizer/Entree Soup
Time 25m
Number Of Ingredients 9
Steps:
- Cut off the dark green stem and the root off the leek (save the green parts to use in homemade broth). Cut the white and light green parts only of the leek lengthwise down the middle, then cut into 1/2 inch half moons slices. Place leek pieces in a large bowl of water and separate the pieces with your hands to clean the dirt off. Lift the cleaned pieces out of the dirty water and set aside. Throw out the dirty water.
- Turn on the saute button on the Instant Pot and add the bacon. Cook for a few minutes, until lightly browned and oil is released. Remove the bacon and set aside.
- Add the leek and onion to the bacon grease in the pot and saute for 3-5 minutes, until veggies are wilted. Turn off saute option and add the carrots, potatoes, broth, and marjoram to the Instant Pot. Cover with the Instant Pot lid; making sure it's locked and the steam value is in the closed position. Select the manual 15 minutes high pressure.
- When the soup is finished cooking, wait 10 minutes for the Instant Pot to cool down or release pressure manually by taking a hand towel and carefully opening up the steam value on the lid. It is safe to open the lid once all steam has been released.
- Using an immersion blender, puree the soup until smooth. Add salt and pepper to taste and stir in the sliced wieners to heat through. Serve in large bowls and a sprinkling of garlic chives, if desired.
Nutrition Facts : Calories 276 kcal, Carbohydrate 40 g, Protein 11 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 17 mg, Sodium 1349 mg, Fiber 7 g, Sugar 3 g, ServingSize 1 serving
CREAMY KARTOFFELSUPPE GERMAN POTATO SOUP
Celebrate Oktoberfest with this kartoffelsuppe German potato soup and it's made quick and easy in only 15 minutes with the Instant Pot!
Provided by Tasty Ever After
Categories Soup Quick and Easy Low-Carb Weeknight Dinners Comfort Food Easy Quick Dairy-Free Shellfish-Free Beginner Gluten-Free Egg-Free Soy-Free Pressure Cooker Blender Fish-Free Peanut-Free Tree Nut-Free Grain-Free Sugar-Free Tomato-Free
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Cut off the dark green stem and the root off the Leek (1) .Cut the white and light green parts only of the leek lengthwise down the middle, then cut into ½ inch half moons slices. Place leek pieces in a large bowl of water and separate the pieces with your hands to clean the dirt off. Lift the cleaned pieces out of the dirty water and set aside. Throw out the dirty water.
- Turn on the saute button on the Instant Pot and add the Bacon (2 slice). Cook for a few minutes, until lightly browned and oil is released. Remove the bacon and set aside.
- Add the leek and Onion (1) to the bacon grease in the pot and saute for 3-5 minutes, until veggies are wilted.
- Turn off saute option and add the Carrot (2), Yukon Gold Potato (4), Chicken Broth (5 cup), and Dried Marjoram (1/4 teaspoon) to the Instant Pot. Cover with the Instant Pot lid; making sure it's locked and the steam value is in the closed position. Select the manual 15 minutes high pressure.
- When pot is finished, wait 10 minutes for it to cool down or release pressure manually by taking a hand towel and carefully opening up the steam value on the lid. It is safe to open once all steam has been released.
- Using an immersion blender, puree the soup until smooth. Add Salt (to taste) and Chinese Chives (to taste) and stir in the Ground Black Pepper (to taste) to heat through. Serve in large bowls and a sprinkling of Hot Dog (2), if desired. Enjoy!
Nutrition Facts : Calories 89 calories, Protein 3.2 g, Fat 4.4 g, Sugar 1.7 g, Sodium 407.2 mg, SaturatedFat 1.7 g, TransFat 0.2 g, Cholesterol 10.0 mg, Carbohydrate 9.6 g, Fiber 1.0 g, UnsaturatedFat 2.3 g
CREAMY GERMAN POTATO SOUP - KARTOFFELSUPPE
Rich, delicious, and easy to make!
Provided by CookEatWatchTV
Categories Cream of Potato Soup
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat vegetable oil in large pot over medium heat; cook and stir onions, carrots, and celeriac until beginning to soften, about 5 minutes. Stir in potatoes and vegetable stock. Simmer until potatoes are tender, 15 to 20 minutes. Add parsley and blend potato mixture with a stick blender until soup is smooth. Stir half-and-half, salt, black pepper, and cumin into soup.
- Ladle soup in bowls and garnish with tomatoes and hot dogs.
Nutrition Facts : Calories 381.5 calories, Carbohydrate 44 g, Cholesterol 30.8 mg, Fat 19.4 g, Fiber 6.4 g, Protein 10 g, SaturatedFat 7.3 g, Sodium 1594.8 mg, Sugar 6.6 g
GERMAN POTATO SOUP
This soup is always a big hit at family gatherings. It was my favorite at a local restaurant. I don't have their recipe but this is my own concoction that comes very close. Excellent with hot homemade rolls on a beautiful fall day.
Provided by Teresa Fadley
Categories Ham
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Boil the ham bone and the bay leaves in approximately 3 quarts of water for one hour.
- If your broth boils down too much you may need to add extra water.
- Remove and cut the meat into chunks after your rich broth is made.
- Add ham, onion, celery, potatoes, carrots, salt, pepper, cabbage and parsley to the broth.
- Cook until veggies are done.
Nutrition Facts : Calories 226.8, Fat 0.5, SaturatedFat 0.1, Sodium 87.3, Carbohydrate 51.7, Fiber 10, Sugar 9.3, Protein 6.9
GERMAN POTATO SOUP
German potato salad is the inspiration for this recipe. I love the smell of it simmering on a cool winter day.-Carolyn Ringer, North Little Rock, Arkansas
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. , With a potato masher, puree most of the vegetables. For dumplings, combine the egg, water, salt and flour until smooth and stiff. Drop by teaspoonfuls into the boiling soup. Cover and simmer until the dumplings are cooked through, about 10 minutes. Garnish each serving with a butter and parsley.
Nutrition Facts :
CREAMY GERMAN POTATO SOUP - KARTOFFELSUPPE
Rich, delicious, and easy to make!
Provided by CookEatWatchTV
Categories Cream of Potato Soup
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat vegetable oil in large pot over medium heat; cook and stir onions, carrots, and celeriac until beginning to soften, about 5 minutes. Stir in potatoes and vegetable stock. Simmer until potatoes are tender, 15 to 20 minutes. Add parsley and blend potato mixture with a stick blender until soup is smooth. Stir half-and-half, salt, black pepper, and cumin into soup.
- Ladle soup in bowls and garnish with tomatoes and hot dogs.
Nutrition Facts : Calories 381.5 calories, Carbohydrate 44 g, Cholesterol 30.8 mg, Fat 19.4 g, Fiber 6.4 g, Protein 10 g, SaturatedFat 7.3 g, Sodium 1594.8 mg, Sugar 6.6 g
OLD GERMAN POTATO SOUP
The hearty root vegetable soup is great to serve to guests. It has a lovely (and tasty) garnish of sauteed musrooms, onions, and herbs. It's vegetarian, but you could easily add sliced sausages or diced ham to make it a complete meal for the carnivore. The recipe is from Dr. Oetker German Cooking Today cookbook.
Provided by PanNan
Categories Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Peel and rinse the pototoes, celeriac and carrots. Chop into small dice. Peel the onion and stud it with the bay leaf and clove.
- Melt the butter in a large Dutch oven or soup pot. Add the diced celeriac and carrots and brown lightly while stirring. Add the diced potatoes, studded onion and the vegetable stock. Cover and bring to a boil and cook over medium heat for 20 minutes.
- Meanwhile, remove the outer leaves of the leeks and cut off the root ends and dark green leaves. Cut in half, wash thoroughly, drain and slice. Add the sliced leeks to the soup, cover and cook for about another 10 minutes.
- Remove the onion with bay leaf and clove. Remove about 1/3 of the potato and vegetable mixture from the soup. Place it into a blender and puree and add back to the pot (or use a stick blender to partially puree the vegetables in the pot). Add the seasonings.
- For the garnish: Clean the mushrooms, and chop into bite sized pieces if they are large. Peel the onion and dice finely. Melt the butter in a saute pan and add the diced onion. Saute, stirring constantly about 5 minutes. Add the mushrooms and saute another 5 minutes.
- Just before serving top the soup with the mushroom and onion mixture and sprinkle with the herbs.
- Note: to save time, make the garnish after adding the leek to the soup pot to save time.
Nutrition Facts : Calories 225.8, Fat 13, SaturatedFat 8.1, Cholesterol 39.5, Sodium 101.2, Carbohydrate 25.8, Fiber 3.9, Sugar 4.5, Protein 3.2
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