Best Kartoffelsuppe German Potato Soup Recipes

CREAMY GERMAN POTATO SOUP - KARTOFFELSUPPE

Steps:

• Heat vegetable oil in large pot over medium heat; cook and stir onions, carrots, and celeriac until beginning to soften, about 5 minutes. Stir in potatoes and vegetable stock. Simmer until potatoes are tender, 15 to 20 minutes. Add parsley and blend potato mixture with a stick blender until soup is smooth. Stir half-and-half, salt, black pepper, and cumin into soup.
• Ladle soup in bowls and garnish with tomatoes and hot dogs.

KARTOFFELSUPPE - GERMAN POTATO SOUP

Steps:

• 1. Peel potaotes and chop into small cubes.
• 2. Roughly chop onion and celery into medium-small chunks. In a sautee pan heated with the oil, add those vegetables and lightly sautee for about 5 minutes.
• 3. Transfer veggies to a large pot and add just enough water to cover the veggies (about 2-3 cups water).
• 4. Add salt, vegeta and mix. Add bay leaf. Let boil until vegetables are tender.
• 5. Remove bay leaf. Drain vegetables, reserving the liquid. Mash veggies while slowly adding back half of the liquid to them. Add butter while mashing. Add milk and half and half until you reach the consistency you want.
• 6. Lovely top top with some dill, parsley or rosemary when serving! Also good if you want to add some chopped kielbasa, or leave half of the potato cubes UNmashed.

GERMAN POTATO SOUP (KARTOFFELSUPPE) | VEGAN RECIPE - ELAVEGAN | RECIPES

Steps:

• Watch the video in the post for easy visual instructions.Heat oil in a large pot over medium heat and add the onion. Saute for 3 minutes, then add garlic, celery, carrots, potatoes, and all spices. Saute for a further one minute.
• Pour in the vegetable broth + bay leaves and bring the soup to a boil.
• Let the soup simmer for about 20 minutes or until the vegetables are softened.
• Pour about half of the soup into a different pot. Take out the bay leaves (if used).
• Blend this part using an immersion blender until smooth. You can also blend the soup in a regular blender. Make sure to work in batches and not to overfill the blender.
• Pour the blended soup back into the large pot, add the dairy-free cream or canned coconut milk and stir to combine. Let simmer for a few more minutes, taste it, and adjust seasonings. Add more salt/pepper to taste and red pepper flakes for heat.
• Serve in bowls, garnish with fresh parsley, and top with slices of vegan sausage (optional). Enjoy!