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German Potato Soup Recipe - Kartoffelsuppe


2 Tbsp. butter,
1 large onion, thinly sliced,
1 stalk celery, thinly sliced,
8 strips of bacon,
1 tsp. dried thyme,
1 lb. potatoes, peeled and thinly sliced,
1 large carrot, sliced,
1 1/2 litre chicken stock,
1 Tbsp. chopped scallions,
salt and white pepper to taste.


Cook the bacon and reserve the fat. Chop the bacon to bits and set aside. In a saucepan mix the butter and the bacon fat and saute the onions for about 4-5 minutes. Add the potatoes, carrot and celery and saute for 5 minutes more. Add the stock and thyme and simmer covered for about 40 minutes until the potatoes are falling apart. Remove from heat and blend the potato soup with stick blender. Season to taste and serve. Garnish the potato soup with the bacon bits and chopped scallions. Tip: You can add some heavy cream to the potato soup if you like it more creamy.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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