Traditional German Potato Soup (Kartoffelsuppe)
This traditional german potato soup recipe, known as Kartoffelsuppe, is a comforting and hearty dish that has been cooked in German kitchens for generations.
This traditional german potato soup (Kartoffelsuppe) is a comforting and hearty dish that has been cooked in German kitchens for generations. It combines potatoes, root vegetables, and a flavorful broth to create a creamy and warming soup.
This version is simple, rustic, and perfect for cold days. The german potato soup can be blended until smooth or left slightly chunky depending on your preference.
What you’ll need for German potato soup
For the best results, a good heavy pot makes all the difference. I use a Dutch oven like this one — it distributes heat evenly and is perfect for long-simmering soups. If you want a smooth texture without straining, an immersion blender works wonderfully. For the classic strained version, a fine mesh sieve gives the silkiest result.
Traditional German Potato Soup (Kartoffelsuppe)
Ingredients
Method
- Prepare the ingredients. Peel and roughly chop the potatoes, onion, celeriac, and carrot. Roughly chop the parsley.
- Start the soup. Rinse the soup bones under cold water. Place the bones, vegetables, and potatoes into a large pot. Cover with cold, lightly salted water. Bring to a boil.
- Simmer for 45 minutes. Let the soup simmer gently. The bones and vegetables will create a rich, flavorful broth. Skim off any foam during the first 10 minutes.
- Remove the bones. Lift out the soup bones. If there is any meat on them, remove it, chop into small pieces, and return to the pot.
- Strain or blend. For the classic texture: pass the soup through a fine sieve. For a quicker version: use an immersion blender directly in the pot until smooth.
- Season. Add 3 tablespoons of cream. Season generously with salt, pepper, and a pinch of freshly grated nutmeg. Stir well and taste.
Optional toppings:
- Sliced Wiener sausage (Frankfurter), briefly warmed in the soup
- Crispy fried bacon or speck, crumbled on top
- A drizzle of extra cream
- Fresh chopped parsley
Vegetarian version
Making this german potato soup vegetarian is simple — just skip the bones entirely and replace the water with 2 liters of good vegetable broth. The celeriac and parsley already give the german potato soup a deep, earthy flavor, so you won’t miss the bones as much as you’d think. All other steps stay exactly the same.
What to serve with Kartoffelsuppe
This german potato soup is a complete meal on its own, but in Germany it is traditionally served with:
- Freshly baked crusty bread or rustic German rolls (Brötchen)
- Dark rye bread with butter
- Wiener sausages on the side
- A simple green salad
If you want to go fully traditional, pick up a German cookbook with regional recipes — you’ll find dozens of regional Kartoffelsuppe variations from Bavaria to Berlin.
Tips & notes
- The soup tastes even better the next day after the flavors have had time to develop.
- You can freeze the german potato soup it in portions for up to 3 months — just add the cream fresh when reheating.
- For a richer flavor, roast the bones in the oven at 200°C (400°F) for 20 minutes before adding to the pot.
- Celeriac (celery root) is the secret ingredient that gives this soup its authentic German depth — don’t skip it!
Looking for more traditional German soups? Browse all my German Soup recipes.