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Kartoffelsuppe (German potato+mirepoix soup)
Kartoffelsuppe is a German soup made by simmering potatoes with mirepoix, bacon, and broth, then blending for a creamy texture.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Potato (peeled and diced) | 800 | Grams |
| Carrot (peeled and diced) | 2 | Count |
| Celery (diced) | 2 | Stalk |
| Onion (chopped) | 1 | Count |
| Bacon (diced) | 150 | Grams |
| Butter (unsalted) | 2 | Tbsp |
| Vegetable Broth (low sodium) | 1 | Liter |
| Whole Milk (for creaminess) | 250 | Milliliters |
| Bay Leaf (whole) | 1 | Count |
| Nutmeg (ground) | 0.5 | Tsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Parsley (chopped for garnish) | 1 | Bunch |
Instructions
- In a large pot, melt butter over medium heat. Add diced bacon and cook until crispy.
- Add chopped onion, diced carrots, and celery to the pot. Sauté until the vegetables are softened, about 5 minutes.
- Add diced potatoes, vegetable broth, and bay leaf to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove the bay leaf. Use an immersion blender to blend the soup until smooth and creamy.
- Stir in whole milk, ground nutmeg, salt, and black pepper. Simmer for an additional 5 minutes.
- Serve hot, garnished with chopped parsley.
Kitchen equipment
Immersion Blender