Kartoffelsuppe
A traditional and authentic version of one of Germany's most popular weeknight meals. It's healthy, easy, delicious and ready in 30 minutes.
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Servings: 4 people
Calories: 78kcal
Ingredients
- 2 Tablespoons olive oil
- 5 small potatoes, chopped
- 3 small carrots, chopped
- 2 celery stalks, chopped
- 1 cup onion diced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 Tablespoon yellow mustard
- ¼ cup chopped parsley
- 2 Vienna sausages sliced diagonally
- optional: ¼ teaspoon caraway seeds
Instructions
- In a large dutch oven, heat the olive oil over medium heat. When the oil is heated, add the potatoes onions, carrots and celery stalks. Cook for about 5 minutes or until onions are transparent. Add the garlic and cook for one additional minute. If you are using caraway, add it at this time.
- Add the vegetable broth and deglaze the pan. Cover and simmer on low for 30 minutes.
- While the soup is simmering, sear the sausaged in a small skillet over medium heat until golden brown. Set aside.
- When the soup is finished, turn off the heat and stir in the salt, pepper and yellow mustard and parsley.
- Serve with sausages on top.
Notes
- Traditional German potato soup is not pureed. Instead the veggies are diced. Be sure to dice your vegetables in similar sizes.
- Hungarian versions often include “speck” which is a thicker cut of bacon but its not common in Germany.
- You can use chicken broth if desired.
Nutrition
Calories: 78kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1278mg | Fiber: 1g | Sugar: 2g | Vitamin A: 501IU | Iron: 1mg
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