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German Potato Soup

The Quirky Foodster Team

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Ingredients

  • 800 g (1.75 lb) potatoes, peeled and diced
  • 2 carrots, diced
  • 1 leek, sliced
  • 1 onion, chopped
  • 100 g (3.5 oz) celeriac, diced
  • 1.2 L (5 cups) vegetable or chicken stock
  • 2 tbsp butter
  • 2 Frankfurter sausages, sliced
  • 2 tbsp chopped parsley
  • Salt, black pepper and a pinch of nutmeg, to taste

Method

  1. Melt the butter in a large pot and sauté the onion, leek, carrot and celeriac for 5 minutes until softened.
  2. Add the potatoes and stock, bring to a boil, then reduce heat and simmer for 20-25 minutes until the vegetables are tender.
  3. Lightly mash or blend about a third of the soup with an immersion blender to thicken, leaving some chunks for texture.
  4. Season with salt, pepper and nutmeg.
  5. Stir in the sliced Frankfurter sausages and heat through for 3-4 minutes.
  6. Ladle into bowls and garnish with chopped parsley.

Introduction: A hearty, warming soup found across German regional kitchens, traditionally made with root vegetables and often finished with a frankfurter sausage or bacon, a staple of family lunches in colder months.

Cultural Background: A hearty, warming soup found across German regional kitchens, traditionally made with root vegetables and often finished with a frankfurter sausage or bacon, a staple of family lunches in colder months.

Tips: Blending only part of the soup gives the classic rustic, chunky texture rather than a smooth purée.

Variations: A vegetarian version simply omits the sausage; some regions add a splash of cream at the end for richness.

Storage: Keeps 3 days refrigerated in an airtight container.

Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, for about 8 minutes.

Nutrition: Approx. 320 kcal, 12g protein, 14g fat, 38g carbohydrate per serving.

FAQs:

Q: Can I make this soup vegetarian?

A: Yes, simply leave out the Frankfurter sausages and use vegetable stock.

Q: Can I freeze this soup?

A: Yes, though the texture of the potatoes softens further on thawing; it's best consumed within one month.

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