Kartoffelsuppe Recipe | A Comforting German Potato Soup For Healing

Meta Description:
Kartoffelsuppe (German Potato Soup) is a warm, healing dish that soothes the body and spirit. Creamy, comforting, and faith-rooted nourishment.

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Introduction

There are few foods as comforting and deeply nourishing as a warm bowl of potato soup. Kartoffelsuppe, the traditional German potato soup, is one of those dishes that seems to wrap you in love and healing with every spoonful. Potatoes are more than just a humble ingredient—they’re rich in potassium, vitamin C, and resistant starch, which supports gut health and calms digestion. When cooked into a creamy soup, potatoes provide comfort that soothes not only the stomach but also the heart.

For centuries, potato soup has been a healing food across Europe. It’s gentle enough to eat after an illness, filling enough to sustain during times of weakness, and warming enough to comfort on the coldest winter days. Families often enjoy Kartoffelsuppe as a Friday night meal, a Sunday after-church lunch, or a comforting dish served with crusty bread or challah during Shabbat gatherings.

As believers, we are reminded that God’s provision often comes through the simplest gifts of creation. Just as He provided manna in the wilderness (Exodus 16:4), He provides us with daily bread—and sometimes, that bread comes in the form of warm soup that nourishes body and soul. May this humble dish remind us of His faithfulness and healing love.

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Recipe Summary Card

Recipe Title: Kartoffelsuppe (German Potato Soup)
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Cooking Vessel: Dutch oven or large soup pot
Difficulty Level: Easy
Special Equipment: Immersion blender (or regular blender)

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Ingredients

(Use kosher-certified ingredients where applicable)

• 2 tbsp olive oil (30 ml) or butter (28 g)

• 1 large onion, diced (1 cup / 150 g)

• 2 carrots, peeled and diced (1 cup / 130 g)

• 2 celery stalks, diced (1 cup / 100 g)

• 4 cloves garlic, minced (1 tbsp / 12 g)

• 6 medium potatoes, peeled and diced (about 6 cups / 900 g)

• 6 cups vegetable broth or chicken broth (1.5 liters)

• 1 tsp kosher salt (6 g), plus more to taste

• ½ tsp black pepper (2 g)

• ½ tsp dried marjoram (or thyme)

• 1 bay leaf

• 1 cup whole milk (240 ml) or dairy-free alternative (oat/almond milk)

• ½ cup chopped fresh parsley (30 g), for garnish

Optional variations:

• Gluten-free: Recipe is naturally gluten-free.

• Dairy-free: Use olive oil + oat milk instead of butter + dairy milk.

• Heartier version: Add sliced smoked turkey sausage or vegan sausage.

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Step-by-Step Directions

1. Prepare ingredients: Peel and dice potatoes, onions, carrots, and celery. Mince garlic.

2. Heat oil: In a Dutch oven, heat olive oil or butter over medium heat. Add onions, carrots, and celery. Cook 5–6 minutes until softened.

3. Add garlic: Stir in minced garlic and cook 1 minute until fragrant.

4. Simmer soup base: Add diced potatoes, broth, salt, pepper, marjoram, and bay leaf. Bring to a boil, then reduce heat. Cover and simmer 20 minutes, until potatoes are tender.

5. Blend for creaminess: Remove bay leaf. Using an immersion blender, puree part of the soup until creamy but still chunky (or transfer 2 cups to a blender, puree, and return to pot).

6. Add milk: Stir in milk and adjust seasoning. Simmer 5 minutes more.

7. Finish and serve: Remove from heat. Ladle into bowls, garnish with parsley, and serve warm.

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Serving & Presentation

• Servings: 6 bowls (about 1 ½ cups each)

• Serving suggestions: Garnish with fresh parsley or chives. Drizzle with olive oil for richness. Serve alongside challah, whole-grain bread, or a light salad. Pair beautifully with healing teas such as chamomile, ginger, or mint.

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Cooking Tips & Troubleshooting

• For maximum flavor: Sauté vegetables until golden before adding broth.

• For thicker soup: Mash more potatoes or simmer longer uncovered.

• Too salty? Add more diced potatoes and simmer until softened.

• Kosher note: Use parve broth and non-dairy milk to keep soup parve if serving with meat.

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Dietary Adaptations

• Gluten-Free: Already gluten-free. Serve with GF bread.

• Dairy-Free: Swap milk for oat/almond milk and butter for olive oil.

• Low-Fat: Use vegetable broth and dairy-free milk instead of cream.

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Storage, Make-Ahead & Freezing

• Refrigerator: Store in airtight container up to 4 days.

• Freezer: Freeze up to 3 months in freezer-safe containers. Thaw overnight in fridge.

• Reheating: Warm gently on stovetop, stirring in extra broth if too thick.

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Printable Recipe Card

Kartoffelsuppe (German Potato Soup)

Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min | Yield: 6 servings

Ingredients:

• 2 tbsp olive oil or butter

• 1 onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 4 garlic cloves, minced

• 6 medium potatoes, peeled & diced

• 6 cups broth

• 1 tsp salt, ½ tsp pepper

• ½ tsp marjoram, 1 bay leaf

• 1 cup milk (or dairy-free alternative)

• Parsley, garnish

Directions:

1. Sauté onion, carrot, and celery in oil until soft.

2. Add garlic; cook 1 min.

3. Add potatoes, broth, salt, pepper, marjoram, and bay leaf. Simmer 20 min.

4. Blend partially for creaminess.

5. Stir in milk, simmer 5 min.

6. Garnish with parsley, serve warm.

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Healing-Food Hashtags

#HealingFoods #FaithAndFood #ComfortSoup #GodsProvision #HealingRecipes #FoodForTheSoul #RestorativeMeals #FaithCenteredCooking #NourishingSoups #HealingThroughFood

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