Go Back
German Potato Soup Recipe
Ash Tyrrell

German Potato Soup Recipe

When I first tried making German Potato Soup (Kartoffelsuppe), I honestly didn’t expect it to become such a regular in my kitchen. But after that first spoonful—creamy, hearty, and packed with cozy flavors—I was hooked.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings: 5
Ingredients Method Notes

Ingredients
  

  • 4 large potatoes peeled and diced – starchy potatoes like Russets give the best creamy texture
  • 2 carrots peeled and chopped – they add sweetness and beautiful color
  • 2 celery stalks chopped – for that subtle earthy flavor and aroma
  • 1 medium onion chopped – the base of your soup’s deep flavor
  • 2 garlic cloves minced – don't skip these for a fragrant, savory base
  • 1 bay leaf – adds a slightly herbal note that elevates the broth
  • 4 cups vegetable or chicken stock – use low-sodium stock for better control over salt
  • ½ cup double cream – makes the soup silky and indulgent
  • 1 tablespoon butter – adds richness and depth to the flavor
  • ½ teaspoon lemon zest – brightens up the creamy base
  • 2 spring onions chopped – for a fresh, crunchy topping
  • Salt and pepper to taste – adjust gradually after blending
  • A pinch of cumin powder optional – adds warmth
  • A pinch of nutmeg powder optional – enhances creaminess subtly

Method
 

  1. Start by heating a little oil or butter in a large pot over medium heat. Add chopped onions and garlic, and let them cook for a few minutes until fragrant and slightly golden. Then stir in the diced carrots and celery. I like to give them about 5 minutes to soften up and build flavor.
  2. Now it’s time to add your diced potatoes and drop in the bay leaf. Pour in the stock—vegetable or chicken, whichever you prefer. Bring everything to a boil, then reduce the heat and let it simmer gently for about 15–20 minutes. You’ll know it’s ready when the potatoes are fork-tender.
  3. Once everything’s soft and cooked, take out the bay leaf and set aside a ladle or two of chunky vegetables if you want some texture later. Use an immersion blender to puree the soup until it’s velvety smooth. If you’re using a regular blender, let the soup cool slightly before blending in batches to stay safe.
  4. Return the blended soup to the pot and stir in the double cream and butter. It gets creamy and luscious fast! Add a little lemon zest to brighten things up, then season to taste with salt, pepper, and any optional spices like cumin or nutmeg.
  5. Drop the reserved veggies back into the pot and give it another few minutes on the stove. This adds a nice bit of bite to the soup. Serve it hot, garnished with chopped spring onions—or whatever toppings you like!

Notes

  • Use floury or starchy potatoes for that naturally thick, creamy texture—avoid waxy ones like red potatoes.
  • Always remove the bay leaf before blending—it doesn’t puree well and can add bitterness.
  • If using a regular blender, let the soup cool for 5–10 minutes first. Hot soup + blender = messy kitchen.
  • Taste the soup before adding more salt—especially if you're using store-bought stock.
  • Add the cream after blending, not before—it keeps it from separating or curdling.