Recipe Background
German Potato Soup warms hearts and homes on snow-filled days, blending tradition with comforting flavors.
The first time I made this German Potato Soup was during an unexpected snowstorm that had blanketed the city. It was one of those days when the skies just decided to open up and cover everything in sight. I was stuck at home, having just moved into my first apartment out of college—a tiny, cozy place on the top floor with an unreliable heater. The wind was howling outside, and I felt a sense of challenge: to create something warm and comforting with whatever I had in my modest kitchen.
Sifting through my pantry, I found a few key players: potatoes that looked ready to sprout, a sprig of marjoram from a forgotten recipe, and an onion that had managed to stay firm. My mom’s old handwritten recipes came to mind, especially the potato soup we would have on chilly nights, so I decided to recreate the magic. With little more than enthusiasm and a sense of adventure, I started sautéing the onions and garlic in the smallest pot I owned, warming my hands on its sides—but not before remembering to add a bay leaf to give it an earthy undertone. The simmer of the broth filled the apartment with a homespun aroma that felt like a long hug. A splash of cream turned the dish into pure velvet.
What transformed this simple meal was the addition of optional garnishes like sausage slices or fresh parsley, depending on what you prefer. A tip from my mom: always blend half of the soup to keep both texture and taste interesting. With each spoonful, I was back at my family’s table, even as the snow continued to fall. I learned then the power of a well-crafted soup, not just to nourish, but to comfort and connect.
Ingredients
- 1 tablespoon oil of your choice
- 1 onion diced
- 3 cloves garlic minced
- 2 stalks celery or 1/2 small celery root diced
- 2 medium carrots diced
- 2 pounds potatoes chopped
- 1/2 teaspoon dried marjoram
- nutmeg to taste
- salt to taste
- pepper to taste
- 4 cups vegetable broth
- 2 whole bay leaves optional
- 1/3 cup cream dairy or dairy free
- fresh parsley optional, for garnish
- sausage slices optional, cooked, meat or vegan, to taste
Directions
- Heat the oil in a large pot over medium heat.
- Add the onion to the oil and sauté until translucent, about 3 minutes.
- Add the garlic, the celery, the carrots, the potatoes, the marjoram, the nutmeg, the salt, and the pepper to the pot and sauté until fragrant, about 1 minute.
- Add the vegetable broth and the bay leaves to the veggie mixture and bring it to a boil.
- Reduce the heat to low and simmer until all the vegetables are softened, about 20 minutes.
- Discard the bay leaves.
- Pour 1/2 of the soup into a different pot.
- Using an immersion blender or regular blender, blend 1/2 of the soup until smooth.
- Pour the blended soup back into the pot with the remaining soup and add the cream. Stir to combine.
- Simmer the soup until it melds together, about 3-4 minutes.
- Taste for seasoning.
- Serve with the parsley and the sausage slices.
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