Kartoffelsuppe-Potato-Soup
Description
This classic German Kartoffelsuppe is the epitome of comfort food. It features tender potatoes simmered in a rich, creamy milk-based broth, infused with the earthy aroma of bay leaves and the subtle crunch of celery. The flavor profile is gentle and savory, relying on simple, high-quality ingredients rather than heavy spices. It&# 226;ÂÂs an ideal meal for chilly winter days, offering warmth without being overly heavy. This soup is incredibly forgiving and easy to prepare with pantry staples, making it a reliable weeknight dinner or a hearty side dish for holiday gatherings. Serve it with crusty bread for a satisfying, home-style experience that feels like a warm hug in a bowl.Ingredients
Directions
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Heat the vegetable oil and butter in a large pot over medium heat.
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Add the chopped onion and celery, sautéing until soft and translucent, about 5 minutes.
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Stir in the diced potatoes and bay leaf, cooking for 2 minutes to coat in the fat.
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Pour in the boiling water and add the salt. Bring to a gentle boil.
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Reduce heat to low, cover, and simmer until the potatoes are tender when pierced with a fork, about 15 minutes.
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Remove the bay leaf and discard.
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Stir in the milk and heat through gently without boiling to prevent curdling.
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Taste and adjust seasoning with additional salt or pepper if needed.
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Serve hot in bowls.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 128.8kcal
- % Daily Value *
- Total Fat 7.8g12%
- Saturated Fat 1.1g6%
- Cholesterol 0.0mg0%
- Sodium 40.0mg2%
- Total Carbohydrate 13.8g5%
- Dietary Fiber 3.1g13%
- Sugars 2.8g
- Protein 2.0g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a thicker consistency, mash a few of the potatoes against the side of the pot before adding the milk.
This soup is best served fresh but can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk if it has thickened.
You can substitute vegetable broth for some of the water for a richer flavor base.
Avoid boiling the soup vigorously after adding the milk, as this can cause the milk to separate or curdle.
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