Lunch · 45 min · german

Kartoffelsuppe — Potato Soup

Russet potatoes does the heavy lifting here, with leeks rounding it out. A German lunch that takes 45 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 2.5 lb Russet potatoes
• 2 Leeks
• 2 Carrots
• 0.5 Celery root
• 6 cups Vegetable broth
• 3 tbsp Butter
• 0.5 cup Heavy cream
• 1 tsp Fresh marjoram
• 2 Smoked sausages

Steps

1. Sweat the sliced leeks, diced carrots, and celery root in butter 8 minutes until soft but not browned — gentle heat keeps the soup sweet.
2. Add the cubed potatoes and broth, simmer 20 minutes until everything is completely tender.
3. Blend until silky, then stir in the cream and marjoram. German potato soup should be velvety, not chunky.
4. Slice the sausages and brown them quickly in a skillet for color, then lay them over each bowl.
5. Finish with a swirl of cream and a pinch of marjoram. Dark bread on the side is mandatory; this soup is the definition of Gemütlichkeit in a bowl.

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