Kartoffelsuppe, or German Potato Soup is found all over Germany and this version is isn’t too different from what you’ll see on other menus. One of the differences that I’ve seen is that it isn’t entirely pureed like most I’ve seen. The versions I’ve seen the most are completely pureed and garnished with bacon, or potatoes, or croutons, or a variety of other toppings. The Franconian version is heartier – half of the soup is pureed to thicken it and the other half is kept chunky and then it’s finished with smoked sausages, typically a Wiener style sausage.
Franconia is a region in the north of Bavaria. Franconia has its own distinct cultural identity, known for its beer, wine, and hearty, traditional cuisine. It is a culturally distinct region within northern Bavaria, that prides itself on its unique identity, especially when it comes to food and beer. Unlike the southern Bavarian regions often associated with Alpine imagery and Lederhosen, Franconia exudes a more rustic charm rooted in its medieval towns, rolling hills, and a quieter, pastoral lifestyle. The cuisine reflects this identity, featuring hearty dishes such as Schäufele (roasted pork shoulder), Kartoffelsuppe (potato soup), and Brotzeit platters brimming with smoked sausages, cheeses, and dense rye bread. Franconia is also celebrated for its unparalleled beer culture; it boasts the highest density of breweries in the world, with small family-run operations that often brew beer rooted in centuries-old traditions. This focus on artisanal production and earthy, robust flavors distinguishes Franconia not only from the rest of Bavaria but also from much of Germany, making it a destination for those who appreciate the unpretentious richness of regional fare.
A Franconian Classic
Known as Kartoffelsuppe, German Potato Soup is often a staple at Gasthäuser (inns), where locals gather for communal meals over beer or wine. The version I tried was everything you’d expect from a traditional German soup. It was rustic, full of vegetables, subtly flavored with marjoram, and finished with slices of smoked sausage that added a smoky, savory depth.
I love sitting at the wooden tables in one of the many beer halls and ordering some amazing beers while waiting for this classic soup. Paired with a hearty slice of crusty rye bread, this soup is perfect for a cold night at home.
German Potato Soup Ingredients:
- 1/2 pound bacon, cut into matchstick sized pieces
- 1 tbsp oil, canola, vegetable, or safflower oil
- 1 1/2 lbs (650 g) starchy potatoes, peeled and diced
- 1/2 medium celery root, about 1 cup peeled and diced
- 1 medium carrot, about 1/2 cup peeled and diced
- 1 small leek, white and light green parts only, about 1/2 cup thinly sliced
- 1 small onion, about 1/2 cup finely chopped
- 2 cloves garlic, minced
- 1 tbsp butter or vegetable oil
- 4 cups (1 liter) vegetable or chicken broth
- 1 cup (240 ml) water (or more as needed)
- 1 bay leaf
- 1 tsp dried marjoram
- 1/4 cup heavy cream
- A pinch of freshly grated nutmeg
- Salt and freshly ground black pepper, to taste
- 4 smoked sausages (e.g., Wiener, Frankfurter, Kielbasa, or Bauernwurst), sliced into rounds
- 2 tbsp fresh chives, chopped (for garnish)
Instructions:
- Prepare the Vegetables:
Peel and dice the potatoes, celery root, and carrots. Slice the leek and finely chop the onion and garlic. - Cook the Bacon:
In a large pot, heat the vegetable oil over medium heat. Add the bacon and cook until almost crispy. Remove from the pan and set aside. - Sauté the Vegetables:
In the same pot, add the butter and then add the onion and garlic, and sauté until softened and fragrant, about 2–3 minutes. - Add the Root Vegetables:
Add the potatoes, celery root, carrots, and leek to the pot. Add the bay leaf and dried marjoram. Cook for another 5 minutes, stirring occasionally. - Add the Liquid:
Pour in the vegetable or chicken broth and water. Stir to combine. - Simmer the Soup:
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, or until the potatoes, celery root, and other vegetables are tender. - Add the Cream:
After the vegetables are tender, add the cream and season with nutmeg. Cook for another 10 minutes. - Blend the Soup:
Remove the bay leaf and then remove about half of the soup and blend it using an immersion blender or a countertop blender. We love this heavy duty immersion blender. Return the blended soup to the pot and stir to combine. - Adjust Seasoning:
Taste the soup and adjust the salt and pepper as needed. - Heat up the Sausage and Bacon:
Slice the sausage and heat them in a pan until hot. Add the reserved bacon and stir to combine. - Serve:
Ladle the soup into bowls and top with the sausages and bacon. Garnish with fresh chives or parsley. Serve with crusty bread or a German-style roll on the side.
Kartoffelsuppe – German Potato Soup
Ingredients
- 1/2 pound bacon cut into matchstick sized pieces
- 1 tbsp oil canola, vegetable, or safflower oil
- 1 1/2 lbs 650 g starchy potatoes, peeled and diced
- 1/2 each medium celery root about 1 cup, peeled and diced
- 1 each medium carrot about 1/2 cup, peeled and diced
- 1 each small leek white and light green parts only, about 1/2 cup thinly sliced
- 1 each small onion about 1/2 cup, finely chopped
- 2 cloves garlic minced
- 1 tbsp butter or vegetable oil
- 4 cups 1 liter vegetable or chicken broth
- 1 cup 240 ml water (or more as needed)
- 1 bay leaf
- 1 tsp dried marjoram
- 1/4 cup heavy cream
- A pinch of freshly grated nutmeg
- Salt and freshly ground black pepper to taste
- 4 smoked sausages e.g., Wiener, Frankfurter, Kielbasa, or Bauernwurst, sliced into rounds
- 2 tbsp fresh chives chopped (for garnish)
Instructions
Prepare the Vegetables:
- Peel and dice the potatoes, celery root, and carrots. Slice the leek and finely chop the onion and garlic.
Cook the Bacon:
- In a large pot, heat the vegetable oil over medium heat. Add the bacon and cook until almost crispy. Remove from the pan and set aside.
Sauté the Vegetables:
- In the same pot, add the butter and then add the onion and garlic, and sauté until softened and fragrant, about 2–3 minutes.
Add the Root Vegetables:
- Add the potatoes, celery root, carrots, and leek to the pot. Add the bay leaf and dried marjoram. Cook for another 5 minutes, stirring occasionally.
Add the Liquid:
- Pour in the vegetable or chicken broth and water. Stir to combine.
Simmer the Soup:
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, or until the potatoes, celery root, and other vegetables are tender.
Add the Cream:
- After the vegetables are tender, add the cream and season with nutmeg. Cook for another 10 minutes.
Blend the Soup:
- Remove the bay leaf and then remove about half of the soup and blend it using an immersion blender or a countertop blender. Return the blended soup to the pot and stir to combine.
Season with Nutmeg and Add the Sausage:
- Stir in the freshly grated nutmeg, salt, and pepper and taste. Add more if necessary.
Heat up the Sausage and Bacon:
- Slice the sausage and heat them in a pan until hot. Add the reserved bacon and stir to combine.
Serve:
- Ladle the soup into bowls and garnish with fresh chives. Serve with crusty bread or a German-style roll on the side.
