German Potato Soup (Kartoffelsuppe)
German Potato Soup, known as Kartoffelsuppe, has been a cherished dish in Germany for centuries. This hearty and comforting soup, rooted in the 16th century, embraces the versatility of potatoes—a once underappreciated staple that became a dietary cornerstone. Originally simple, with potatoes, onions, and a touch of sausage, Kartoffelsuppe was a budget-friendly meal for the working class, often served with bread.
Over time, variations emerged, and today’s recipes may include sweet potatoes, carrots, celery, and leeks. One intriguing twist incorporates lemon zest for added depth. This vegetarian version utilizes vegetable stock, offering a lighter option. The recipe, rooted in German heritage, is a testament to the beauty of simple ingredients creating delicious, warming meals.
Ingredients:
- 3 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 large carrot, diced
- 1 celery stalk, diced
- 1 lb potatoes, approximately 3-4 medium potatoes
- 3 cups vegetable stock
- 1 bay leaf
- 1 cup heavy cream
- 2 tablespoons butter
- Zest of 1 lemon
- ¼ cup green onions, sliced
- Salt and pepper to taste
- ½ teaspoon cumin
- ¼ teaspoon nutmeg (optional)
- Additional green onion for garnish
Instructions:
- Heat olive oil in a large pot over medium heat.
- Add diced onions and minced garlic, season with salt and pepper, and cook until soft.
- Incorporate diced carrot and celery, stirring, and cook for 3-4 minutes.
- Add diced potatoes, vegetable stock, and bay leaf. Cover and bring to a boil.
- Simmer until vegetables soften.
- Pour in heavy cream and butter, stirring until fully combined.
- Use an immersion blender to reach the desired consistency.
- Add lemon zest, cumin, and nutmeg. Stir to combine.
- Introduce green onions and cook for an additional 3-4 minutes.
- Serve warm, garnished with additional green onions if desired.
Enjoy the rich heritage and flavors of German Potato Soup!