German Potato Soup Food

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GERMAN POTATO CHEESE SOUP



German Potato Cheese Soup image

A rather rich soup, but very delicious. It contains three types of cheese - Cheddar, Swiss, and processed cheese food.

Provided by William Anatooskin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Yield 12

Number Of Ingredients 14

4 cups water
2 ½ cups chicken broth
4 tablespoons chicken soup base
½ teaspoon ground black pepper
2 large carrots, finely chopped
4 potatoes, peeled and diced
1 large onion, diced
2 stalks celery, finely chopped
1 red bell pepper, diced
1 cup mayonnaise
8 ounces processed cheese food (eg. Velveeta)
1 cup shredded sharp Cheddar cheese
½ cup shredded Swiss cheese
¼ cup dry potato flakes

Steps:

  • In a large stock pot, combine water, chicken broth, chicken soup base, black pepper, carrots, diced potatoes, and onions. Bring to a boil, and then reduce heat. Simmer 15 minutes, or until vegetables are tender, stirring occasionally.
  • Add celery and red bell pepper, and simmer for 5 minutes.
  • Gradually add mayonnaise to hot soup, whisking until smooth. Reduce heat to medium low. Gradually stir in processed cheese, sharp Cheddar cheese, and Swiss cheese; continue stirring until cheese melts, about 5 minutes.
  • Mix in potato flakes. Remove from heat, and let sit for 15 minutes before serving.

Nutrition Facts : Calories 327.2 calories, Carbohydrate 20.6 g, Cholesterol 32.2 mg, Fat 22.4 g, Fiber 2.5 g, Protein 11.6 g, SaturatedFat 6.9 g, Sodium 1377 mg, Sugar 4.8 g

GERMAN POTATO SOUP



German Potato Soup image

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

1 meaty ham bone
2 bay leaves
3 quarts water
1 large onion, diced
2 stalks celery, sliced
6 -8 potatoes, diced
3 carrots
salt and pepper
1 head cabbage
1 tablespoon parsley

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 (KARTOFFELSUPPE)



German Potato Soup (Kartoffelsuppe) image

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

2 tbsp olive oil
2 cloves garlic, sliced finely
1 small onion, sliced finely
1 medium carrot, diced
1 stalk celery, diced
1/2 kg potatoes, diced
3 cups stock
1 bay leaf
3/4 cup double cream
1 tbsp butter, heaping, chilled
1 lemon, grated zest
1/4 cup spring (green) onions, cut into thin rings
salt and pepper, to season
dash cumin powder (optional)
dash nutmeg powder (optional)

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

OLD GERMAN POTATO SOUP



Old German Potato Soup image

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

1 1/2 lbs potatoes (floury type instead of waxy, a russet will work)
3 ounces celeriac (or substitute celery)
9 ounces carrots
1 onion
1 bay leaf
1 clove
3 tablespoons butter
7 cups vegetable stock
7 ounces leeks
1/2 cup heavy cream (or creme fraiche)
1 teaspoon marjoram leaves
1/4 teaspoon grated nutmeg
salt and pepper
7 ounces mixed mushrooms (preferably chanterelles)
1 onion
2 tablespoons butter
2 tablespoons chopped herbs (such as chives, parsley, or chervil, etc.)

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

KARTOFFELSUPPE NACH BAYRISCHER ART (BAVARIAN POTATO SOUP)



Kartoffelsuppe nach Bayrischer Art (Bavarian Potato Soup) image

Packed with vegetables and sausages, this classic Bavarian-style potato soup is more of a main dish than a starter. In Germany the sausage of choice would be Regensburg sausage, a short and stubby parboiled pork sausage. It can be substituted with other boiling sausages made of pork.

Provided by Marianne

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h48m

Yield 6

Number Of Ingredients 18

2 links pork sausage
3 tablespoons vegetable oil, or to taste
4 pounds potatoes, peeled and cubed
4 carrots, cubed
2 onions, finely chopped
1 leek, trimmed and cubed
3 scallions, chopped
3 cloves garlic, chopped
1 cube vegetable bouillon
6 cups hot water
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
1 pinch dried marjoram, or to taste
1 pinch sweet paprika, or to taste
1 pinch ground nutmeg, or to taste
1 bunch fresh parsley, chopped
1 bunch fresh chives, chopped
¼ cup sour cream

Steps:

  • Place sausages in a small pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until no longer pink in the center, 10 to 15 minutes. Drain. Cut into slices.
  • Heat oil in a large pot over medium heat. Cook potatoes in the hot oil, stirring often, until they start to crisp on the edges, about 8 minutes. Stir in carrots, onions, leek, scallions, and garlic.
  • Dissolve vegetable bouillon in hot water; pour into the pot. Season soup with salt, black pepper, marjoram, paprika, and nutmeg. Bring to a boil; reduce the heat and cook, covered, until carrots are tender, about 30 minutes.
  • Stir sausage slices, parsley, and chives into the soup. Simmer until flavors combine, about 5 minutes. Stir in sour cream just before serving.

Nutrition Facts : Calories 394.1 calories, Carbohydrate 65.8 g, Cholesterol 11.6 mg, Fat 11.1 g, Fiber 10 g, Protein 10.9 g, SaturatedFat 3.1 g, Sodium 523.6 mg, Sugar 7.3 g

GERMAN POTATO SOUP



German Potato Soup image

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

6 cups cubed peeled potatoes
1-1/4 cups sliced celery
1/2 cup chopped onion
5 cups water
1/2 teaspoon salt
1/8 teaspoon pepper
Butter
Minced fresh parsley
DROP DUMPLINGS:
1 large egg, beaten
1/3 cup water
1/2 teaspoon salt
3/4 cup all-purpose flour

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 :

GERMAN POTATO SOUP



German Potato Soup image

This is an easy slow cooker recipe that is filled with all sorts of great vegetables. It has almost no added fat, making it incredibly healthy as well as delicious.

Provided by Constance Smith - A Good Life Farm

Categories     Entrées - Main Dishes     Soups and Stews

Time 8h20m

Number Of Ingredients 14

3 lb Russet potatoes (peeled and cubed)
4 c beef broth
1 onion (diced)
2 leeks (diced and rinsed)
1 lb carrots (diced)
2 c chopped/shredded cabbage
1 Tb dry parsley
1 bay leaf
1 tsp caraway seeds
1 tsp fresh black pepper
1/2 tsp salt
1/2 tsp nutmeg
1/2 c sour cream
6 slices turkey bacon (cooked and crumbled/cut (I use turkey or beef))

Steps:

  • To begin, combine everything except the sour cream and turkey bacon in your slow cooker. Stir and cover.
  • Cook on low heat in your slow cooker for 7-8 hours.
  • Find and discard the bay leaf.
  • Use an immersion blender to give it just a couple "buzzes." If you don't have an immersion blender, use a potato masher, and mash a little of the contents. This makes the soup nice and thick.
  • Stir in the sour cream.
  • Serve the soup with turkey bacon bits sprinkled on top.
  • Enjoy!

Nutrition Facts : ServingSize 1 c, Calories 365 kcal, Carbohydrate 60 g, Protein 14 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 22 mg, Sodium 1241 mg, Fiber 8 g, Sugar 7 g, UnsaturatedFat 4 g

GERMAN POTATO SOUP



German Potato Soup image

This delicious German potato soup recipe is loaded with goodness - from potatoes, carrots, and leeks to celery root, sausage, and lots of freshly chopped parsley. Served hot, this soup makes a tasty appetizer or can be served up as a main course itself!

Provided by Recipes From Europe

Categories     Soups + Stews

Time 55m

Number Of Ingredients 13

2 pounds potatoes (starchy)
2 medium-sized yellow onions
3 medium-sized carrots
1 leek
1 small celery root
4 wiener/frankfurter sausages
2 tablespoons oil
4 cups vegetable broth (approximately)
1/4 cup whipping cream
1/2 cup chopped parsley (approximately)
1 teaspoon salt (more to taste)
1/2 teaspoon pepper (more to taste)
1/2 teaspoon nutmeg

Steps:

  • Peel, wash, and cut the potatoes into approx. 1/4 - 1/2 inch sized cubes. Peel and finely chop the onion. Wash the other vegetables (leek, celery root, carrots), peel where necessary/desired, and chop them into small cubes or rings as well.
  • Heat 2 tablespoons of oil in a large pot, add the onions and sauté them for a few minutes until they become translucent. Add the potatoes and other vegetables and sauté for 2-3 minutes as well.
  • Now add your vegetable broth to the pot. The broth should just cover all the vegetables. In our case, this was 4 cups of vegetable broth - but it might be slightly more or less for you.
  • Bring everything to a low boil, then turn down the heat and let the soup simmer for around 20 minutes with the lid on. Stir occasionally.
  • In the meantime, cut the sausages into slices. Also, wash and chop the parsley.
  • After the 20 minutes, add the sliced sausage, chopped parsley, whipping cream (NOT sweet already "whipped" cream), salt, pepper, and nutmeg to the soup - then give it a stir. Let everything simmer for 5 more minutes until the sausages are heated. Add more salt and/or pepper to taste, if desired.
  • You can garnish the soup with some more fresh parsley before serving.

Nutrition Facts : ServingSize 1 g, Calories 471 kcal, Carbohydrate 43 g, Protein 14 g, Fat 28 g, SaturatedFat 10 g, Cholesterol 60 mg, Sodium 1461 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 15 g

GERMAN POTATO SOUP



German Potato Soup image

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

8 ounces bacon (,diced)
1 large onion (,chopped)
1 clove garlic (,minced)
2 pounds waxy potatoes (,chopped into 1/4 inch pieces)
1 large leek (,sliced and thoroughly washed)
3 carrots (,diced)
1 1/2 cups diced celeriac (aka, celery root)
2 tomatoes (,diced)
6 cups quality chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried marjoram
3/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 bay leaf
1/4 cup chopped fresh parsley

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

POTATO AND SAUERKRAUT SOUP WITH KIELBASA



Potato and Sauerkraut Soup with Kielbasa image

To ensure a balanced flavor, rinse the sauerkraut before adding it to this soup. This tones down the intense sharpness of the sauerkraut and allows the smokey kielbasa and other aromatics to shine through.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons unsalted butter
14 ounces kielbasa, diced
1 onion, diced
2 stalks celery, diced, plus 1/4 cup celery leaves, roughly chopped
1 1/4 pounds russet potatoes, peeled and diced
1 1/2 teaspoons caraway seeds
1 14.5-ounce can sauerkraut, drained and rinsed
Kosher salt and freshly ground pepper
1/2 cup heavy cream
2 tablespoons spicy brown mustard
1/4 cup fresh dill, roughly chopped

Steps:

  • Melt the butter in a large wide pot or Dutch oven over medium heat. Add the kielbasa and cook, stirring occasionally, until golden and crisp, 3 to 5 minutes. Remove with a slotted spoon to a plate, leaving the drippings in the pot.
  • Add the onion, diced celery and potatoes to the pot and cook, scraping up any browned bits with a wooden spoon, until the onion and celery are softened, about 5 minutes. Add the caraway seeds and sauerkraut and cook, scraping up any remaining browned bits, 1 to 2 more minutes. Add 6 cups water, 1/2 teaspoon salt and a few grinds of pepper. Cover and bring to a boil. Uncover, reduce the heat to a rapid simmer and cook until the potatoes are tender, 15 to 20 minutes.
  • Stir together the heavy cream and mustard in a small bowl. Once the potatoes are tender, reduce the heat to medium low and whisk the heavy cream mixture into the soup. Return the kielbasa to the pot. Increase the heat to medium and simmer until thickened slightly, 3 to 5 minutes. Season with salt and pepper.
  • Divide the soup among bowls. Top with the chopped celery leaves and dill.

Nutrition Facts : Calories 660, Fat 49 grams, SaturatedFat 22 grams, Cholesterol 129 milligrams, Sodium 1940 milligrams, Carbohydrate 37 grams, Fiber 6 grams, Protein 17 grams, Sugar 8 grams

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Estimated Reading Time 3 mins


KARTOFFELSUPPE (GERMAN POTATO SOUP), AN AUTHENTIC RECIPE ...
Kartoffelsuppe (potato soup) is a national German favorite. It is a dish that will be found in every region and city in Germany. It is a soup to have not once, but often. You can make this German potato soup in 70 minutes. Come try it here, only at Recipe.me
From recipe.me
Servings 6
Total Time 1 hr 10 mins


CREAMY GERMAN POTATO SOUP KARTOFFELSUPPE - CRECIPE.COM
Creamy German Potato Soup Kartoffelsuppe . Potatoes, onions, celery root, and carrots are blended in this creamy, authentic German soup. Hot dogs are an interesting, but tasty, topping for this comforting dish. Visit original page with recipe. Bookmark this recipe to cookbook online. Heat vegetable oil in large pot over medium heat; cook and stir onions, carrots, and celeriac …
From crecipe.com


GERMAN POTATO SOUP RECIPE: HOW TO MAKE IT - FOOD NEWS
Crumble in the ground beef. Cook, stirring frequently, until evenly browned. Drain excess grease. Stir in the cabbage, potatoes, carrots, onion, tomato soup, milk and water. Bring to a boil, then simmer over medium heat for 30 minutes. German leek and potato soup recipe. Learn how to cook great German leek and potato soup .
From foodnewsnews.com


AMISH POTATO SOUP RECIPE, GLUTEN-FREE POTATO SOUP - AMISH ...
This hearty potato soup is perfect comfort food for a cold or rainy day! 5 from 1 vote. Print Recipe Pin Recipe. Prep Time 15 mins. Cook Time 20 mins. Total Time 35 mins. Course Main Course, Soup. Cuisine American, Amish. Servings 6 servings. Calories 640 kcal. Ingredients . 1x 2x 3x. 2 Tbsp. butter; 2 cloves minced garlic; 1/4 c. chopped onion, or 1 Tbsp. …
From amish-heritage.org


HOW TO MAKE ACORN’S POTATO PINE NUT SOUP, A RECIPE AS COSY ...
Acorn’s Potato Pine Nut Soup (Caramelized garlic, German butter potato and pine nut soup, Aleppo pepper powder potato chips and smoked sunflower oil) “No more lies! Soup on a restaurant menu ...
From thestar.com


RECIPES FOR AUTHENTIC GERMAN SOUPS - GERMANFOODS.ORG
Berlin Potato Soup A German potato and winter vegetable soup with bacon and sausage, as its made in Berlin. Bibbelsche Bohnesupp A traditional bacon onion and potato soup from Saarland in Germany. Bread Soup German bread soup from Hesse with the flavors of ham, chives, cheese and cream . The original recipe uses Kasseler Brot, which is a bread ...
From germanfoods.org


HOMEMADE POTATO SOUP MADE JUST LIKE OMA
Oma's Homemade Potato Soup. Homemade Potato Soup, aka Kartoffelsuppe! Not much else says "German comfort food" like this! This particular potato soup is a combination of my Chunky Potato Soup and a creamy version. It's full of flavor and full of so many optional additions. Keep it simple or dress it up! It's creamy and chunky - all in one.
From quick-german-recipes.com


COOK THIS: POTATO PINE NUT SOUP FROM ACORN
Step 1. Evenly distribute the soup between six bowls. Top each bowl with a small stack of Aleppo Pepper Powder Potato Chips and drizzle a little sunflower oil on top. Garnish with fresh cress or ...
From msn.com


10 BEST GERMAN POTATO SOUP WITH SAUSAGE RECIPES | YUMMLY
Linsen Suppe Mit Wurst (German Lentil Soup With Sausage) All Things Food, Cooking with Mary and Friends. vegetable oil, butter, worcestershire sauce, garlic, ground black pepper and 10 …
From yummly.com


GERMAN POTATO SOUP - PINTEREST
Mar 17, 2016 - Explore Marlo Ebner's board "German Potato Soup" on Pinterest. See more ideas about german potato soup, german potatoes, oktoberfest party.
From pinterest.com


GERMAN KNOEPFLE SOUP - TRADITIONAL GERMAN FOOD RECIPES
Using a table knife, cut dough off the side of plate in small pieces (maybe 1/2 tablespoon. Object being - 1. dip knife into hot broth (never boiling),2. take warm knife to dough and push to edge of plate and 3. slice off a section into broth. Repeat until all dough in bowl is cut into soup.
From tasty-german-recipe.com


GERMAN POTATO SOUP RECIPE EASY - ALL INFORMATION ABOUT ...
Old German Potato Soup Recipe - Food.com new www.food.com. 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 …
From therecipes.info


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