Potato soup (Kartoffelsuppe)
Warm, creamy, and just the right amount of smoky, this potato soup is the ultimate comfort food! Packed with crispy bacon, hearty veggies, and a touch of nutmeg, it’s the perfect blend of savoury and smooth. With every spoonful, you get a little bit of bacon crunch, a hint of creamy goodness, and the heartiness of potatoes and leeks. Serve it up with a sprinkle of chives and a side of crusty bread for a deliciously cozy, satisfying meal.
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.
Notes
Variation: Swap bacon for sliced smoked sausage (Wiener or Mettwurst, add it near the end).
Skipping the Bacon Fat: If you prefer, you can drain the bacon completely and discard the fat. Instead, use 2 tablespoons of butter to sauté the vegetables.
Blending Tip: If using a standard blender, don’t fill it more than halfway. Remove the center hole from the lid, cover loosely with a dish or paper towel, and blend in batches.
Storage: Let the soup cool to room temperature before transferring it to an airtight container. Store in the fridge for up to 4 days. (If possible, store without the extra bacon garnish to keep it crispy—add it fresh when reheating.)
Reheating:
- 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.
Tried this recipe?
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