Potato soup served homemade
German Recipe

Potato soup

Sweat onion, carrot, leek and celery in butter without tanning them strongly. Stir in potato wheat and marjoram, fill up with broth and boil. Cook soup quietly until the potatoes decompose and the vegetables are soft. Purify part of the soup or strain with the rammer. Stir in cream as desired. Heat sausages in the soup, season with nutmeg, salt, pepper and parsley.

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Total time 55 min
Calories 390 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

How potato soup succeeds

Cook soup quietly until the potatoes break down and the vegetables are soft. Purify part of the soup or crumble with the stomper. Stir in cream as desired. Warm sausages in the soup, season with nutmeg, salt, pepper and parsley.

Vegetarian Dinners Lunch One-Pot Recipes Dinner

Recipe

Potato soup

Sweat the onion, carrot, leek and celery in butter without tanning it strongly. Stir in potato wheat and marjoram, fill with broth and boil.

Ingredients

4 servings

Method

  1. 1

    Sweat vegetables

    Sweat onion, carrot, leek and celery in butter without tanning heavily.

  2. 2

    Add potatoes

    Stir in potato cube and marjoram, fill with broth and boil.

  3. 3

    Cook until tender

    Cook soup quietly until the potatoes disintegrate and the vegetables are soft.

  4. 4

    Set consistency

    Purify part of the soup or crumble with the rammer. Stir in cream as desired.

  5. 5

    Serving

    Warm sausages in the soup, season with nutmeg, salt, pepper and parsley.

Kitchen know-how

Tips for Potato soup

Use floury potatoes

Flour-cooking potatoes give off starch while cooking and bind the soup by themselves. Thus, it becomes ally, even if only a small part is purified.

Sweat soup vegetables only brightly

Let the carrot, leek and celery soften over medium heat, but do not roast dark. Thus, the mild, familiar taste of the potato soup remains.

Warm sausages first at the end

Leave the sausage slices in the finished soup for only a few minutes. When cooked long, the skin bursts and the sausages lose juice and bite.

Variations

How to adapt this recipe

Replace butter with rapeseed oil, cream with an unsweetened oat or soy cream and use vegetable broth. Smoked paprika brings additional depth.

First leave out 100 grams of bacon cubes crispy and sauté the vegetables in the leaking fat. Sprinkle a portion of the bacon only when serving.

Nutrition per serving

390kcal
42.0 gCarbohydrates
11.0 gProtein
18.0 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Potato soup

Flour-cooking varieties such as Adretta or Augusta disintegrate easily and make the soup creamy. Predominantly solid-cooking potatoes work, but make more pieces.

Remove some pieces of potatoes with a kelle, finely crush and stir again. Then simmer the soup briefly so that the released starch binds.

Yes, best without cream and sausages. After thawing, heat slowly, stir vigorously and add cream and fresh sausage slices only then.

In addition to Viennese sausages, roasted bread cubes, fried mushrooms or leek rings fit. Fresh parsley and a little marjoram give the plate a clear finish.

Keep cooking

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