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German

Kartoffelsuppe

Non-vegetarian

A comforting, partly blended potato soup with leek, carrot and celery, seasoned with marjoram and nutmeg. Traditionally served with sliced sausages.

Kartoffelsuppe is a German soup from Germany, ready in about 45 minutes and made with potato and dried marjoram. It serves 4 and is rated easy to cook.

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A warm bowl of homemade vegetable soup held by hands, showcasing carrots, potatoes, and chicken.
Photo: Harry Tucker / Pexels · Pexels License
Prep
15 min
Cook
30 min
Total
45 min
Serves
4
Level
Easy
Calories
247

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Melt the butter (opens in a new tab) and soften the onion (opens in a new tab), leek (opens in a new tab), carrot (opens in a new tab) and celery (opens in a new tab) without browning.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  2. Step 2

    Add the potatoes (opens in a new tab), stock and marjoram (opens in a new tab) and simmer until the potatoes are completely soft.

    • 20 min
    • low heat

  3. Step 3

    Blend about half the soup and stir it back in, so it is creamy but still chunky. Add the cream and sausages and heat through until steaming.

    Food safety: Blend hot soup in small batches with the lid vented.

  4. Step 4

    Season with nutmeg (opens in a new tab), salt and pepper (opens in a new tab) and scatter with parsley (opens in a new tab).

    • 1 min
    Fresh herbs scattered over a finished dish
    How it looks · Photo: Klaus Nielsen on Pexels

About this dish

Origin
Germany · Well documentedAlso popular in AustriaMore food from Germany
Dish
Lunch · Dinner · Soups
Cooking method
Simmered, Blended
Taste
mild, savoury, creamy
Diet
No nut ingredients
All labelsNon-vegetarian · Flexitarian-friendly · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Low-fat
Without the optional extras: Vegetarian (lacto-ovo), Eggetarian, Lacto-vegetarian, Pescatarian, Pork-free, Beef-freeWith the listed swaps: Vegan, Plant-based, Ovo-vegetarian, Dairy-freeWorked out from the ingredients. How labels work
Good for
One-pot · Budget-friendly · Freezer-friendly · Everyday · Child-friendly
Cook more with
Potato · Dried marjoram · Butter · Onion · Leek · Carrot
Techniques
Simmering · Wet grinding · Emulsification

Allergens

  • Contains, can be adapted: Milkfrom butter, heavy cream, frankfurter (hot dog sausage)
  • May contain: Wheatfrom frankfurter (hot dog sausage)
  • May contain: Glutenfrom vegetable stock, frankfurter (hot dog sausage)
  • May contain: Soyfrom frankfurter (hot dog sausage)
  • May contain: Mustardfrom frankfurter (hot dog sausage)
  • Contains: Celeryfrom celery, vegetable stock

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

247 kcal per serving

Calculated

1 serving ≈ 606 g · recipe makes 4

Where the energy comes from

  • Protein 9%
  • Carbohydrate 74%
  • Fat 17%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy247 kcal41 kcal
Protein6 g1 g
Carbohydrate47.3 g7.8 g
Net carbohydrate40.9 g6.8 g
Sugars7 g1.2 g
Added sugars0 g0 g
Fibre6.4 g1.1 g
Fat4.7 g0.8 g
Saturated fat2.8 g0.5 g
Trans fat0.2 g0 g
Cholesterol11 mg2 mg
Sodium1266 mg209 mg
Salt equivalent3.2 g0.5 g
Vitamins & minerals per serving
Potassium
1144 mg
Calcium
76 mg
Iron
2.6 mg
Magnesium
65 mg
Vitamin A (RAE)
344 µg
Vitamin C
48 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
63 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: heavy cream, frankfurter (hot dog sausage), parsley.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Serve with

  • Serve with rye bread; some regions eat it with plum cake (Zwetschgenkuchen).

Storage

  • Keeps 3 days refrigerated; freeze without the cream and sausages.

Reheating

  • Reheat gently, adding water if thick.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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