German Potato Soup

30 mins
Serves 4
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Directions

  1. 1Peel and roughly dice the potatoes.
  2. 2Finely chop onions, carrots, celeriac, and slice the leeks.
  3. 3Heat butter or lard in a large pot.
  4. 4Gently sauté onions until translucent.
  5. 5Add the vegetables and cook briefly.
  6. 6Add potatoes, stir once, then pour in the broth.
  7. 7Add bay leaves.
  8. 8Season lightly with salt.
  9. 9Simmer gently for about 30 minutes over medium heat, lid slightly ajar.
  10. 10Mash only partially until creamy but still chunky — don’t blend.
  11. 11Season with pepper, nutmeg, and more salt if needed.
  12. 12If too thick, add a little hot broth or water.
  13. 13Slice sausages and let them warm through in the soup for 5 minutes.
  14. 14Alternatively, fry bacon separately until crisp and sprinkle on top.

Ingredients

  • 1.5 kg starchy potatoes (russet or Yukon Gold)
  • 2 large onions
  • 3 carrots
  • 150 g celeriac (celery root)
  • 2 leeks
  • 1.8 liters vegetable or beef broth
  • 2 tbsp butter or lard
  • 2 bay leaves
  • Salt
  • black pepper
  • Freshly grated nutmeg
  • 4 sausages (Vienna-style, bockwurst, or mild smoked sausage)
  • 150 g bacon, diced
  • Fresh parsley for serving

Equipment

large pot

Tips

  • The soup should be thick but spoonable — not watery, not mashed potatoes.
  • The spoon should stand briefly, then slowly sink back.
German Potato Soup | Clip Recipe