GERMAN POTATO SOUP
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
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 (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
GERMAN-STYLE POTATO SOUP
Just got this recipe finally, have eaten it before and it was wonderful. Can't wait to try it, but thought I'd share it with my Zaar family.
Provided by LAURIE
Categories Potato
Time 50m
Yield 1 large pot
Number Of Ingredients 10
Steps:
- In a large soup kettle, cook bacon over medium heat until lightly browned.
- Do not drain.
- Stir in onions; sauté two minutes.
- Add flour, stirring until blended and evenly cooked; two to three minutes.
- Remove from heat.
- Add water, ham and chicken bases, and sugar.
- Mix well.
- Stir in potatoes; return to heat and bring to a rolling boil.
- Reduce heat to a gentle boil for fifteen minutes, or until potatoes are tender.
- Add vinegar and mix well.
- Simmer two to three minutes.
- Add half-and-half; mix well.
- Heat to a simmer; stir often.
- Serve hot garnished with additional green onions, bacon bits, and/or chopped hard-boiled eggs.
Nutrition Facts : Calories 4356.1, Fat 262.5, SaturatedFat 103.2, Cholesterol 487.5, Sodium 6395.2, Carbohydrate 398.6, Fiber 25.2, Sugar 97.8, Protein 100
GERMAN POTATO BACON SOUP
I got this recipe from Lisa Brill at Spurwing Country Club as part of the annual Octoberfest that the Country Club does every year. It's a great soup and different from the average potato soup! Great winter-time soup.
Provided by Joe Werner
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Melt butter in a stockpot over medium heat; add onions, bacon, and bay leaf. Cook and stir the onion mixture until the onions are nearly clear, 5 to 7 minutes.
- Pour chicken broth into the pot; add potatoes, flour, marjoram, caraway seed, salt, and pepper. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the potatoes are tender, about 20 minutes.
- Stir sour cream into the soup; cook another 1 to 2 minutes.
Nutrition Facts : Calories 225.9 calories, Carbohydrate 27.1 g, Cholesterol 29.9 mg, Fat 10.6 g, Fiber 3.5 g, Protein 6.1 g, SaturatedFat 5.7 g, Sodium 1119.3 mg, Sugar 4.3 g
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 :
GERMAN POTATO SOUP
Make and share this German Potato Soup recipe from Food.com.
Provided by Brookelynne26
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook bacon in a large Dutch oven over medium heat until crispy. Use a slotted spoon to transfer bacon to a paper towel lined plate.
- Cook onions in bacon fat until golde, about 5 minutes. Add garlic and cook about 30 seconds more. Stir in flour and cook until it begins to brown, about 1 minutes. Stir in broth, water, and potatoes. Simmer until potatoes break down and soup has thickened, about 45 minutes.
- Beat egg yolks and sour cream together. Whisk 1 c of hot soup into egg mixture, then stir egg mixture back into soup pot. Add herbs and stir constantly over medium low heat until thick and creamy, about 5 minutes. Do not allow soup to come back to a simmer, or eggs and the sour cream will curdle. Stir in bacon and serve.
Nutrition Facts : Calories 435.8, Fat 24.2, SaturatedFat 11.6, Cholesterol 119.4, Sodium 238.5, Carbohydrate 45.7, Fiber 5.3, Sugar 4.1, Protein 10.4
GERMAN POTATO SOUP
Make and share this German Potato Soup recipe from Food.com.
Provided by salvador1709
Categories Low Protein
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Peel, wash and cube potatoes.
- Add chopped onions and savoury.
- Add just enough water to almost cover the potatoes.
- Salt to taste.
- Boil until potatoes are tender.
- Remove from heat.
- Let cool a few minutes.
- Add cream and buttermilk.
- Return to medium low heat.
- Slightly thicken soup with flour and water mixture.
Nutrition Facts : Calories 473.1, Fat 15.8, SaturatedFat 9.7, Cholesterol 57.6, Sodium 317.1, Carbohydrate 73.9, Fiber 8.5, Sugar 8.3, Protein 11.4
GERMAN STYLE POTATO SOUP
I love German potato salad and soup. This is a nice way to have both. Good comfort food. I don't add any salt to this.
Provided by Jules211
Time 4h20m
Yield 6-10 serving(s)
Number Of Ingredients 11
Steps:
- Mix all in crock pot.
- Cook on low 8-9 hours or high 4-4 1/2.
- Serve with a salad and a good rye or pumpernickel bread.
- Yum!
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
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
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- Peel and cut the potatoes into small cubes. Peel and finely chop the onion. Wash the other vegetables (leek, celery, carrots), peel where necessary/desired, and chop them into small cubes or rings as well.
- Heat the oil in a large pot, add the chopped onion, and sauté it for a few minutes until translucent. Stir regularly. Add the potatoes and other vegetables to the pot. Sauté them for 2-3 minutes as well.
- Now add your vegetable broth to the pot. The broth should just cover all the contents of the pot. In our case, this was approx. 7 cups of vegetable broth. It might be slightly more or less for you depending on the pot and the size of the vegetables you used.
- Add the parsley to the pot and bring everything to a boil. Then turn down the heat and let the soup simmer for around 20 minutes with the lid on. Stir occasionally.
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