Potato soup (Kartoffelsuppe)
FAQ
Yukon Gold potatoes are ideal because they’re naturally creamy and hold their shape well. Russets also work but will give a softer, more broken-down texture.
Yes. Skip the bacon and use vegetable broth. Sauté the vegetables in butter or olive oil instead. You’ll still get a rich, comforting soup with plenty of flavour.
Not at all. Blending part of the soup makes it creamy while keeping some texture, but you can blend it fully for a smooth soup or skip blending for a more rustic style.
Yes. This soup tastes even better the next day. Make it up to 2 days ahead and reheat gently before serving.
You can, but for best results freeze it without the cream. Add the cream after reheating to keep the texture smooth.
If it’s too thick, add a splash of broth or water while reheating. If it’s too thin, let it simmer uncovered for a few minutes or blend a bit more of the soup.
Yes, but it adds a subtle warmth that really complements the potatoes and cream. Start small and adjust to taste.
Variations
Replace the bacon with sliced smoked sausage Add it near the end just to heat through so it stays juicy.
Swap the heavy cream for a splash of milk, or leave it out entirely for a more rustic, broth-forward soup.
Potato soup (Kartoffelsuppe)
Ingredients
- 8 slices thick-cut bacon chopped (exclude for vegetarian version)
- 1 tbsp unsalted butter or 2 if not using bacon fat
- 1 small onion finely diced
- 2 large leeks white and light green parts only, cut in half lengthwise and sliced
- 2 medium carrots peeled and diced
- 2 celery stalks diced
- 3 cloves garlic peeled and finely sliced
- 4 medium Yukon Gold potatoes peeled and chopped into ½-inch pieces
- 3 cups chicken or vegetable broth
- 2 bay leaves
- ¾ cup heavy cream
- Salt & pepper to taste
- ⅛ tsp grated nutmeg powder or more to taste
- Chives or parsley finely chopped (for garnish)
Instructions
- Heat a large soup pot over medium heat. Add the chopped bacon and cook until crispy, about 6–8 minutes.
- Use a slotted spoon to remove the bacon and set it aside on a paper towel. (Discard bacon fat if not using—see notes.)
- Add the butter to the bacon fat. Once melted, stir in the onion, leeks, carrots, and celery.
- Cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as needed to avoid browning.
- Once the vegetables have softened, add the garlic and cook for an additional 2 minutes, until fragrant.
- Add the potatoes, broth, bay leaf, salt, and pepper to the pot. Bring to a boil, then cover and turn the heat down to low.
- Simmer for 15 minutes, or until the potatoes and carrots are very soft.
- Remove the bay leaves
- Using a slotted spoon, remove 1/3 of the solid ingredients and set aside.
- Use an immersion blender to purée the remaining soup until smooth. (If using a standard blender, purée in batches—see note below.)
- Stir in the heavy cream, the reserved ingredients, and ¾ of the chopped bacon.
- Bring to a gentle simmer. If the soup is too thick, add a little water or broth to thin it out.
- Taste and adjust seasoning if needed.
- Ladle into bowls and top with the remaining crispy bacon and chopped chives.
- Serving suggestions: Crusty bread, dark rye, pretzels, or a simple green salad all pair beautifully with this soup.
Notes
- Stovetop: Reheat over low to medium heat, stirring occasionally. If the soup thickens too much, add a splash of broth or water.
- Microwave: Heat in short intervals (30–60 seconds), stirring between each to prevent hot spots.
- Avoid Boiling: High heat can cause the cream to separate—keep the heat gentle.
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