Recipe Background
Dive into a bowl of German Potato Soup, brimming with comforting veggies, aromatic spices, and optional sausage.
German Potato Soup is like a warm hug from an old friend, rich with tradition and a touch of whimsy. The medley of potatoes, carrots, and celery creates a texture that's both hearty and satisfying. Each spoonful brings a gentle hint of nutmeg and marjoram, adding a subtle depth. When the garlic and onions release their aroma, it feels like your kitchen’s been transported to a cozy German inn. Sausage slices, whether meat or vegan, offer an optional indulgence, a little nod to the classic flavors of Germany. It's the kind of dish that's impressively unfussy yet always impresses.
The simplicity of this soup is its secret weapon. Even if your idea of dinner prep involves endless scrolling through recipe apps, you'll find this comfortably straightforward. Most of the magic happens in one pot. Chopping veggies can be surprisingly therapeutic, and as everything simmers together, you're left with a dish that demands minimal effort but rewards you with maximum flavor. Throw in a bit of cream—it could be dairy-free if the mood strikes—and there you go, a bowl of cheer ready to be shared. Simple garnish like parsley can add that little green snap, making it all look chef-approved. It's inclusive, joyful cooking that warms your soul.
Ingredients
- 1 tablespoon oil of your choice
- 1 onion diced
- 3 cloves garlic minced
- 2 stalks celery or 1/2 small celery root diced
- 2 medium carrots diced
- 2 pounds potatoes chopped
- 1/2 teaspoon dried marjoram
- nutmeg to taste
- salt to taste
- pepper to taste
- 4 cups vegetable broth
- 2 whole bay leaves optional
- 1/3 cup cream dairy or dairy free
- fresh parsley optional, for garnish
- sausage slices optional, cooked, meat or vegan, to taste
Directions
- Heat the oil in a large pot over medium heat.
- Add the onion to the oil and sauté until translucent, about 3 minutes.
- Add the garlic, the celery, the carrots, the potatoes, the marjoram, the nutmeg, the salt, and the pepper to the pot and sauté until fragrant, about 1 minute.
- Add the vegetable broth and the bay leaves to the veggie mixture and bring it to a boil.
- Reduce the heat to low and simmer until all the vegetables are softened, about 20 minutes.
- Discard the bay leaves.
- Pour 1/2 of the soup into a different pot.
- Using an immersion blender or regular blender, blend 1/2 of the soup until smooth.
- Pour the blended soup back into the pot with the remaining soup and add the cream. Stir to combine.
- Simmer the soup until it melds together, about 3-4 minutes.
- Taste for seasoning.
- Serve with the parsley and the sausage slices.
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