Kartoffelsuppe (German potato soup with Vienna sausages)
"In colder fall and winter months, nothing beats a delicious potato soup that will warm both your stomach and heart. I have to say though, for myself, this would actually suit any season. What do you think?"
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
cutting board, knife, peeler, large pot, spatula, immersion blender
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How-To Videos
How to clean and cut leeks
How to cook potatoes
How to chop herbs
How to cut an onion
Nutrition per serving
Step 1/3
- 50 g Vienna sausages
- ½ kg waxy potato
- ½ onion
- 1 carrots
- 100 g celery
- ¼ leek
- 2½ sprigs parsley
- cutting board
- knife
- peeler
Cut sausages into slices. Peel and dice potatoes, carrots, and celery. Peel and chop onion. Wash and slice leek. Chop parsley.
Step 2/3
- 100 g bacon
- 250 ml vegetable broth
- 1 tbsp oil
- ½ l water
- ⅛ tsp dried marjoram
- large pot
- spatula
Put bacon in a pot with some hot oil, add chopped onion and sauté until onion is translucent. Add diced potatoes, carrots, leek and celery. Sauté for approx.10 mins.more, then deglaze with vegetable stock and water. Add marjoram and let cook for approx. 30 mins.
Step 3/3
- ½ tsp mustard
- pepper
- ground nutmeg
- 2½ sprigs parsley
- immersion blender
Remove 1/3 of all the cooked vegetables and set aside, then use an immersion blender to purée the rest in the pot. Put previously removed vegetables back, and add mustard, pepper, nutmeg, and Vienna sausage slices. Leave to simmer for approx.10 mins. Serve soup with some chopped parsley sprinkled on top. Enjoy!
Enjoy your meal!
