By eatmundo · July 6, 2026
Same ingredients, elsewhere in the world
2 matchesDishes from other countries' kitchens, made from the same core ingredients as Kartoffelsuppe (German Potato Soup). The percentage is the share of ingredients the two recipes have in common.
Pieczarki w ŚmietanieIn Poland · same ingredients53%
Kakavia: Hearty Greek Fisherman's SoupIn Greece · same ingredients53%
Warm your soul with a classic German Kartoffelsuppe, a hearty and comforting potato soup. This simple yet flavorful dish is packed with tender potatoes, carrots, leeks, and onions, often enriched with a touch of cream and sometimes savory frankfurter sausages. It's the quintessential German comfort food, perfect for a chilly day.
According to eatmundo's ingredient comparison, the closest dish to Kartoffelsuppe from another cuisine is Pieczarki w Śmietanie (Poland): the two share 53% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Peel and dice 750g of potatoes into 1-2 cm cubes. Peel and dice 2 medium carrots and 1 medium onion. Clean and slice 1 small leek into thin rings. These uniform cuts will ensure even cooking.
- 2
Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrot, and leek. Sauté gently for about 5-7 minutes until the vegetables soften and become fragrant, but don't let them brown.
- 3
Add the diced potatoes to the pot. Pour in 1 liter of vegetable broth, ensuring the potatoes are just covered. Season with salt and black pepper to your taste. Bring the mixture to a boil.
- 4
Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the potatoes are very tender and easily mashable. This is crucial for the soup's creamy texture.
- 5
Remove the pot from the heat. Use a potato masher or an immersion blender to partially mash the soup, leaving some chunks for texture. If you prefer a smoother soup, blend it completely.
- 6
Stir in 50ml of heavy cream (if using) and re-season if necessary. If adding Frankfurter sausages, slice 2 sausages and add them to the hot soup for the last 5 minutes to warm through.
- 7
Ladle the comforting potato soup into bowls. Garnish generously with 2 tablespoons of freshly chopped parsley. Serve hot, perhaps with a crusty bread roll on the side.
Frequently Asked Questions
What is Kartoffelsuppe?
Kartoffelsuppe is a German potato-based soup prepared with carrots, onions, vegetable broth, and optionally heavy cream. Often garnished with fresh parsley and served with frankfurter sausage, it is typically consumed as a hearty main course during colder months.
What type of potatoes are best for Kartoffelsuppe, and how should they be prepared?
Use a starchy potato variety like Russet or Yukon Gold for a creamy texture that breaks down easily. Peel and dice them into 1-2 cm cubes to ensure even cooking and easier mashing.
When should the frankfurter sausages be added to the soup?
Slice the frankfurter sausages and add them to the hot soup for the last 5 minutes so they warm through.
How do I achieve the characteristic creamy, thick consistency of Kartoffelsuppe without over-blending?
After the potatoes are tender, mash about half to two-thirds of them directly in the pot with a potato masher, or use an immersion blender for just a few short pulses. This leaves some potato chunks while thickening the broth.
How should the leek be cleaned and prepared for this soup?
To prepare the leek, trim off the dark green tough parts and the root end, then slice the white and light green sections crosswise. Make sure to rinse the sliced leek thoroughly under cold water to remove any trapped dirt between the layers.