Kartoffelsuppe (Potato Soup)

Download
photo by a food.com user photo by a food.com user
Ready In:
5mins
Ingredients:
10
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Peel and thinly slice potatoes, onion and celery.
  • Saute for 3 to 5 minutes in hot vegetable oil.
  • In a large pot, add all of the vegetables and cover with with just enough boiling water to cover.
  • Place bay leaf and salt in pot and boil vegetables until tender.
  • Drain vegetables and reserve liquid.
  • Mash vegetables into vegetable stock; add butter.
  • Thin soup with milk as desired; heat until warm. (DO NOT boil).
  • Ladle into soup bowls and sprinkle with chopped parsley.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This is very tasty...my only additional comment would be that the "time" involved is not accurate. Between the slicing, boiling, mashing etc...5 minutes isn't correct. Good food either way however!
     
  2. Doubled this recipe and was glad I did. These simple ingredients combine to a make a very tasty, comforting dish. I used the lesser amount of milk (skim in my case) called for to keep a thicker consistency and served the soup with Cheddar Cornmeal Muffins (Recipe #29883). Thank you, Julesong, for posting.
     
  3. I decided to try this recipe for 2 reasons: #1 I am from Idaho (land of famous potatoes) and #2 I lived in Germany and ate my fair share of Kartoffelsuppe! I really liked the flavor of this soup and followed the recipe exactly as written (otherwise what's the point of writing a review?) I will definitly make this again, but I will do 2 things different. In authentic German food there is no skimping on taste, so I would use cream instead of milk and real butter. I would also add the cream and vegetable stock together to desired consistency as I found mine to be a little more like a broth than a soup, but that's probably just my preference.
     
  4. This is comfort food at it's best.My mother made this all the time when we were kids.I like it because it is cheap,I always have potatoes on hand.It is really goood with crumbled bacon in it too.
     
Advertisement

Tweaks

  1. I decided to try this recipe for 2 reasons: #1 I am from Idaho (land of famous potatoes) and #2 I lived in Germany and ate my fair share of Kartoffelsuppe! I really liked the flavor of this soup and followed the recipe exactly as written (otherwise what's the point of writing a review?) I will definitly make this again, but I will do 2 things different. In authentic German food there is no skimping on taste, so I would use cream instead of milk and real butter. I would also add the cream and vegetable stock together to desired consistency as I found mine to be a little more like a broth than a soup, but that's probably just my preference.
     

RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes