Best German Potato Soup Recipes

GERMAN POTATO SOUP

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.

GERMAN POTATO BACON SOUP

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.

CABBAGE/POTATO AND GERMAN SAUSAGE SOUP RECIPE - (4.5/5)

Steps:

• Put a little oil in large pot, add 1 clove of garlic chopped and onion, and cook until onion is translucent... cut up and layer .... cabbage, potatoes, carrots and German sausage.. as you finish one layer sprinkle heavily with Italian seasonings... then when you have this layered to the top add stock and take 1 stick of butter and cut up into slices and spread on top, add water til you have enough to fill to (almost) top..put lid on and let it cook!!!

GERMAN LEEK AND POTATO SOUP

Steps:

• In a large pot over medium heat, cook onions in butter until translucent. Stir in leeks, potatoes, water, thyme and the ham bone. Bring to a boil, then reduce heat, cover and simmer until potatoes are tender, 20 to 30 minutes.
• Remove ham bone and puree soup with a blender or food processor. Return to pot, stir in cream, salt and pepper, heat through and serve.

OLD GERMAN POTATO SOUP

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.

CREAMY GERMAN POTATO SOUP - KARTOFFELSUPPE

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.

KARTOFFELSUPPE - GERMAN POTATO SOUP

Steps:

• 1. Peel potaotes and chop into small cubes.
• 2. Roughly chop onion and celery into medium-small chunks. In a sautee pan heated with the oil, add those vegetables and lightly sautee for about 5 minutes.
• 3. Transfer veggies to a large pot and add just enough water to cover the veggies (about 2-3 cups water).
• 4. Add salt, vegeta and mix. Add bay leaf. Let boil until vegetables are tender.
• 5. Remove bay leaf. Drain vegetables, reserving the liquid. Mash veggies while slowly adding back half of the liquid to them. Add butter while mashing. Add milk and half and half until you reach the consistency you want.
• 6. Lovely top top with some dill, parsley or rosemary when serving! Also good if you want to add some chopped kielbasa, or leave half of the potato cubes UNmashed.

GERMAN POTATO SOUP FOR THE CROCK POT

Steps:

• Chop or shred all vegetables. (I love how the soup looks using shredded vegetables!).
• Place all vegetables and broth in crock pot.
• Stir in bay leaf, pepper, caraway seeds and nutmeg.
• Cover and cook on "Low" for 8 to 10 hours or on "High" for 4 to 5 hours.
• Remove bay leaf.
• Mash vegetables (if desired).
• Add 1/2 cup sour cream (if desired).
• Stir in crumbled bacon (if desired).

GERMAN POTATO-CHEESE SOUP

Steps:

• Peel and prepare vegetables.
• In a large cooking pot, add water, chicken broth, chicken soup base, black pepper, carrots, potatoes, onions and bring to boil.
• Reduce heat and simmer for 15 minutes or until vegetables are tender; stirring occasionally.
• Add celery, sweet red pepper and simmer for 5 minutes more. Gradually add mayonnaise to hot soup, whisking until smooth.
• Reduce heat to medium and add processed cheese, sharp cheddar cheese and Swiss cheese and simmer for 5 minutes or until cheese melts and soup is creamy; stirring constantly.
• Add instant mashed potatoes and stir well.
• Let soup sit for 15 minutes before serving.
• This soup is very rich, but good.
• Refrigerate any unused portion.
• Serves 12

GERMAN POTATO SOUP

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.

GERMAN POTATO-KRAUT SOUP

Steps:

• Boil potatoes until tender.
• Add sausage, sauerkraut, onion, garlic and dill.
• Bring to boil.
• Add 1 cup hot mix to sour cream and flour. Combine with soup and heat.
• Serve immediately.

CROCK POT GERMAN POTATO SOUP

Steps:

• Combine ingredients, except bacon and sour cream.
• Cook on Low 8-10 hours or High 4-5 hours.
• Remove bay leaf, use potato masher to mash ingredients.
• Add bacon, sour cream; whisk and serve.

GERMAN STYLE POTATO SOUP

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!

GERMAN POTATO CHEESE SOUP

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.

GERMAN-STYLE POTATO SOUP

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.

GERMAN POTATO SOUP

Steps:

• 1. In a 4-to 5-quart slow cooker combine sausage, vegetables, and seasonings. Pour broth over all.
• 2. Cover and cook on low-heat setting for 7-9 hours or high-heat setting 3-1/2 to 4-1/2 hours, or until potatoes desired tenderness.
• 3. Enjoy!

GERMAN POTATO SOUP, CROCK POT

Steps:

• In a 4- to 5-1/2-quart slow cooker place sausage, frozen potatoes, sauerkraut, and mustard. Pour broth over all.
• Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours. Makes 6 to 8 main-dish servings (about 9-2/3 cups).

GERMAN POTATO CHEESE SOUP

Steps:

• Add 5 cups of water to large sauce pan. Bring to a boil. Add bouillon cubes and wait for them to dissolve.
• Add carrots, celery and onion to bouillon water. Cook 20 minutes.
• Add potatoes. Cook 20 more minutes.
• Add chicken soup and mix well. Add cheese (in pieces) and cook until cheese is melted. Serve with crumbled bacon on top.

GERMAN POTATO SOUP

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.

GERMAN POTATO SOUP (KARTOFFELSUPPE) | VEGAN RECIPE - ELAVEGAN | RECIPES

Steps:

• Watch the video in the post for easy visual instructions.Heat oil in a large pot over medium heat and add the onion. Saute for 3 minutes, then add garlic, celery, carrots, potatoes, and all spices. Saute for a further one minute.
• Pour in the vegetable broth + bay leaves and bring the soup to a boil.
• Let the soup simmer for about 20 minutes or until the vegetables are softened.
• Pour about half of the soup into a different pot. Take out the bay leaves (if used).
• Blend this part using an immersion blender until smooth. You can also blend the soup in a regular blender. Make sure to work in batches and not to overfill the blender.
• Pour the blended soup back into the large pot, add the dairy-free cream or canned coconut milk and stir to combine. Let simmer for a few more minutes, taste it, and adjust seasonings. Add more salt/pepper to taste and red pepper flakes for heat.
• Serve in bowls, garnish with fresh parsley, and top with slices of vegan sausage (optional). Enjoy!