German Potato Soup
Creamy, comforting kartoffelsuppe with tender potatoes, onions, and vegetable broth finished with a touch of cream. Ready in 30 minutes.
- Total time
- 30 min
- Servings
- 4
- Calories
- 285
- Protein
- 6g
Ingredients
- 1.5 lb potatoes, unpeeled
- 1 medium onion, yellow
- 6 cups vegetable broth
- ½ cup heavy cream
- 2 tablespoons butter
- 1 pinch salt and pepper
Instructions
- 1
Rinse the potatoes under cold water, then cut each one in half lengthwise and place cut-side down on a cutting board. Slice straight down through each half into 1/2-inch-thick pieces, working from one end to the other so you get flat slices, not chunks.
- 2
Slice the onion in half from root to tip, then place each flat-side down on the cutting board and slice crosswise into thin half-moon pieces about 1/4 inch thick.
- 3
Place the pot over medium heat and add the 2 tablespoons of butter, tilting the pot to coat the bottom evenly. When the butter stops foaming and looks light golden, about 1 minute, you are ready to add onions.
- 4
Pour the sliced onions into the pot and stir with a wooden spoon once every 30 seconds, scraping the bottom, until the onions turn soft and translucent with no hard pieces left, about 5 minutes.
- 5
Pour in the 6 cups of vegetable broth and add all the sliced potatoes, stirring once to make sure everything is wet. Increase the heat to medium-high and cover the pot with a lid.
- 6
Wait until you hear a strong, steady boil coming from under the lid and see steam escaping from the sides, about 8 minutes, then remove the lid.
- 7
Uncover and reduce the heat to medium. Stir the soup once every 45 seconds with a wooden spoon until all the potato pieces are very soft and fall apart when pressed gently against the side of the pot, about 12 minutes.
- 8
Pour in the 0.5 cup of heavy cream and stir for 30 seconds until the soup turns pale and uniform in color, then taste with a clean spoon.
- 9
Add salt and pepper, stir, taste again, and keep adding salt and pepper in small pinches until the soup tastes salty and flavorful — like seasoned chicken broth.
- 10
Ladle the soup into bowls, dividing the potatoes and broth evenly among four servings.
Tools you’ll need
- chef's knife
- cutting board
- 6-quart pot with lid
- wooden spoon
- ladle
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