Quick Facts
Time: 45 minutes total (15 min prep • 30 min cook) • Yield: 6 bowls • Skill: Easy • Method: One-pot (stovetop; slow-cooker option) • Diet: GF; Vegetarian option
Introduction
Potato soup cravings usually swing between ultra-creamy and too thin—this rustic German take lands perfectly in the middle. You’ll taste tender cubes of potato, coins of carrot, bits of celery, and marjoram in a light broth that still eats hearty; it’s the definition of cozy without being heavy. It’s ideal for family dinners, budget-smart meal prep, and anyone building a Fall Soup Recipes rotation that’s GF with a clear vegetarian path.
Want similar, weeknight-friendly bowls? Check out my potato soups for creamy, chunky, and slow-cooker options.
Why You’ll Love It
- Weeknight-easy: straight-forward steps, clear timing, one pot.
- Flexible: stovetop or Crock Pot; add or omit sausage.
- Balanced flavor: savory broth, sweet veg, herb lift.
- Great leftovers: keeps texture and flavor after reheating.
German Potato Soup (Kartoffelsuppe)
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add leek and onion with a pinch of salt. Cook for 6–7 minutes until translucent and sweet.
- Add carrots and celery; stir for 3–4 minutes until edges brighten. Add garlic and marjoram and cook for 30 seconds until fragrant.
- Add potatoes, stock, bay leaf, salt, and pepper. Simmer gently for 18–22 minutes until potatoes are fork-tender but not falling apart.
- In a separate pan, brown sausage slices for 3–4 minutes. Fold into soup or reserve as topping.
- Stir in chopped parsley and adjust seasoning. For thicker texture, mash a few potato cubes against the side of the pot.
- Serve hot in bowls, topped with more parsley or a squeeze of lemon if desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 2 tbsp olive oil
- 1 large leek (white/light green), sliced and rinsed
- 1 medium onion, diced
- 2 carrots, sliced into coins
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 ½ tsp dried marjoram
- 2 lb waxy potatoes, peeled and ½-inch cubed
- 6 cups low-sodium vegetable or chicken stock
- 1 bay leaf
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper
- 2 tbsp chopped parsley
- Optional: 8 oz beef smoked sausage, browned and sliced
What each ingredient does — Oil: heat transfer; Leek/onion: sweet aromatics; Carrot: color; Celery: savory backbone; Garlic: aroma; Marjoram: classic German note; Potatoes: satisfying body; Stock: savory base; Bay: depth; Salt/pepper: balance; Parsley: freshness; Beef sausage: smoky richness if using.
Must-have vs flexible — Must-have: potatoes, stock, marjoram, aromatics. Flexible: sausage, leek vs onion, amount of parsley.
Pro tip: Keep stock at a gentle simmer to prevent potatoes from breaking down.
Substitutions & Swaps
- Aromatics: Use only onion if you don’t have leek; add a pinch of caraway for a regional twist.
- Protein: Stir in shredded chicken or white beans, or keep it veg-only.
- Veg: Add diced parsnip or turnip for extra sweetness; a handful of shredded cabbage in the last 10 minutes is lovely.
- Crock Pot: Sauté aromatics first (flavor boost), then add everything to slow cooker on LOW 6–7 hours or HIGH 3–4.
- Vegan/DF: Use vegetable stock and olive oil throughout.
Equipment Notes
A 5–6 qt pot or slow cooker works. A fine-mesh strainer helps rinse leeks. For the stovetop, a wooden spoon and ladle are sufficient; if you prefer a lightly thickened body, mash a few potato cubes against the pot with the spoon.
Step-by-Step
- Build aroma (6–7 min): Heat oil medium. Add leek and onion with a pinch of salt; cook until translucent and sweet.
- Layer veggies (3–4 min): Add carrots and celery; stir until edges brighten. Add garlic and marjoram; cook 30 seconds until fragrant.
- Simmer (18–22 min): Add potatoes, stock, bay, salt, pepper. Simmer gently until potatoes are fork-tender but not falling apart.
- Optional protein (3–4 min): Brown sliced beef sausage in a separate pan; fold into the pot or keep as a topping.
- Finish (1–2 min): Stir in parsley, taste, and adjust salt or pepper. For a slightly thicker body, mash a few potato cubes against the side of the pot.
- Serve: Ladle into warm bowls; add more parsley and a squeeze of lemon if you like brightness.
Make-Ahead, Storage & Reheating
Chop veg up to 2 days ahead; store potatoes submerged in water in the fridge. Refrigerate cooked soup 3–4 days; texture holds nicely. Freeze up to 3 months (without cooked potatoes turning grainy by blending a cup of soup before freezing; add fresh parsley after thawing). Reheat gently, loosening with stock or water and perking up with parsley or lemon.
How to Lighten / Make It Creamy
Lighten: Skip sausage and use extra veg; finish with lemon zest.
Creamy: Stir in a little yogurt or evaporated milk off heat, or purée 1–2 cups then return to the pot for a chowder-style body. Temper dairy to avoid curdling.
Toppings, Garnishes & Finishes
Crunch: Rye croutons or toasted sunflower seeds.
Fresh: Parsley, chives, or thin-sliced scallion.
Tang/Heat: Lemon juice, white wine vinegar, or chili flakes.
Microcopy: A sprinkle, a swirl, a squeeze—instant upgrade.
Sides & Pairings
Serve with warm pretzel rolls or buttered sourdough; add a quick cucumber salad. For drinks, sparkling water with citrus or a light, crisp white.
Scaling the Recipe
Double in a large Dutch oven or slow cooker; keep the simmer gentle and extend time until potatoes are tender. For half batches, use a smaller saucepan to maintain depth and even cooking.
Nutrition & Dietary Notes
Gluten-free when using GF-certified stock. Vegetarian if made without meat. Potatoes provide satisfying carbs; add beans for extra protein and fiber.
Troubleshooting
Too salty? Thin with stock and add a squeeze of lemon.
Not flavorful enough? Salt in small increments and add a bit more marjoram; finish with parsley.
Potatoes falling apart? Lower the simmer and shorten cook time; choose waxy potatoes next time.
Too thin? Mash a few potatoes or simmer uncovered briefly.
FAQs
Can I use frozen/precut ingredients? Yes—frozen mirepoix and diced potatoes save time; add a few minutes to the simmer.
Best swaps for sausage? White beans or chicken; or go meat-free and add extra parsley.
How do I keep it from getting gluey? Keep the simmer gentle and avoid over-stirring once potatoes are tender.
Can I make it dairy-free/gluten-free? It’s naturally GF; skip any dairy finish for DF.
How long does it keep/freeze? 3–4 days in the fridge; 3 months in the freezer (add fresh herbs after thawing).
Variations
Lemony Herb: Finish with lemon zest/juice and chopped dill.
Smoky Paprika: Add ½ tsp smoked paprika to bloom with garlic.
Creamy Chive: Stir in yogurt off heat and top with chives.
Chef Notes / Test Kitchen Tips
Sweating leeks slowly unlocks sweetness that balances marjoram. The sweet spot for doneness is 20–24 minutes on a gentle simmer; start checking earlier. If using sausage, browning separately prevents the soup from turning greasy.
Conclusion
Rustic Kartoffelsuppe gives you the cozy depth you want on busy nights—brothy but hearty, herby and satisfying. It keeps 3–4 days, reheats like a charm, and welcomes endless riffs. If it earns a spot in your rotation, drop a comment and share your version.
For more comfort in your back pocket, save my soups to keep dinner easy all season.
