Kartoffelsuppe – German Potato Soup Recipe

This is a good, staple recipe for cool weather nights. The potato soup is not the creamy kind, but a thinner broth based soup.  You can add sour cream and hot dogs (Würstchen) to make it a bit heartier. This is also good with Wasa crisp bread on the side.

Difficulty: Easy.
Preparation time: 50 minutes
Servings: 6.

Ingredients:

• 7 – 8 medium potatoes
• 2 onions
• 1/2 liter vegetable broth
• 2 Tbs. butter
• 1/2 liter buttermilk
• salt, to taste
• white pepper, to taste
• 1/2 tsp. nutmeg
• 1/2 tsp. sugar
• 1 tsp vinegar
• 2 tsp. marjoram, flakes
• Optional: parsley to garnish
• Optional: hot dogs, sliced

Preparation:

1. I do not peel the potatoes (the skins are healthy), but you can if you wish.  Cut potatoes into smaller chunks. No need to get precise, as these will be hand mashed later.  Place potatotes into a large pot or dutch oven.  Add water to cover, and lightly salt.  Boil for about 20 -30 minutes, covered.
2. While potatoes are boiling, dice onions, and saute in butter until golden.  Set aside.
3. Drain potatoes well.  Mash by hand (preferred), or if necessary, use a hand mixer.  Try to leave them lumpy for texture.  Pour in the onions and butter.
4. Add the broth to the pot and gently stir to blend the potatoes in.
5. Add in all of the seasonings, except parsley.  Bring to a boil, while stirring constantly.  If using, add in the sliced hot dogs at this point.
6. Reduce heat to medium-low and pour in buttermilk. (Milk may be used instead. Simply add a little more vinegar to punch up the flavor.)  Cook this way for 5 minutes, stirring constantly.
7. Reduce to simmer and cover, and cook for 15 minutes longer.
8. Serve with parsley for garnish.

**Due to the starchiness, you must remember to stir regularly to avoid burning the soup.  You have been warned. 😉