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To make Classic German Potato Soup, gather these simple items: - 4 large potatoes, peeled and diced - 1 medium onion, chopped - 2 cloves garlic, minced - 3 medium carrots, diced - 1 celery stalk, diced - 4 cups vegetable broth - 1 cup heavy cream (or coconut cream for a dairy-free option) - 2 tablespoons olive oil - 1 teaspoon dried thyme - 1 bay leaf - Salt and pepper to taste - Fresh chives, chopped (for garnish) Each ingredient plays a key role. The potatoes give the soup its creamy base. Onions and garlic add depth. Carrots and celery bring sweetness and crunch, while thyme gives a warm flavor. You can mix in some extra items to change the taste: - Leeks for a mild onion flavor - Bacon for a smoky touch - Spinach or kale for added greens - A splash of white wine for acidity These options can make the soup your own. You can play with flavors to suit your taste. If you lack an item, here are some swaps: - Use chicken broth instead of vegetable broth for a richer flavor. - Substitute almond milk for heavy cream for a lighter option. - Try fresh herbs like parsley or dill instead of thyme. These substitutions keep the soup delicious while fitting your pantry. Each choice can lead to a new twist on a classic. {{ingredient_image_1}} Start by gathering your ingredients. You will need: - 4 large potatoes, peeled and diced - 1 medium onion, chopped - 2 cloves garlic, minced - 3 medium carrots, diced - 1 celery stalk, diced - 4 cups vegetable broth - 1 cup heavy cream (or coconut cream for a dairy-free option) - 2 tablespoons olive oil - 1 teaspoon dried thyme - 1 bay leaf - Salt and pepper to taste - Fresh chives, chopped (for garnish) Next, heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté for about 3 minutes. You want the onion to turn translucent. Add the diced carrots and celery. Cook these for about 5 minutes. This step helps them soften before adding the potatoes. Now, stir in the diced potatoes, dried thyme, and bay leaf. Mix well so everything combines nicely. Pour in the vegetable broth. Bring this mixture to a boil. Once it’s boiling, lower the heat and let it simmer. You will want to let it cook for 20 to 25 minutes. Check the potatoes; they should be tender when a fork goes through. After simmering, take out the bay leaf. It has done its job. For a smooth texture, use an immersion blender. Blend the soup until it is smooth. It’s okay to leave some small chunks for a bit of texture. If you don’t have an immersion blender, you can blend the soup in batches in a traditional blender. Once blended, return the soup to low heat. Stir in the heavy cream, allowing it to warm for another 5 minutes. Finally, season with salt and pepper to taste. When serving, add freshly chopped chives on top. This adds a great touch of color and flavor. Enjoy your warm, hearty soup! To make your soup taste great, use fresh ingredients. Fresh potatoes, onions, and herbs add depth. Start by sautéing the onion and garlic well. This step builds a strong base. Use vegetable broth for a rich taste. Adding a bay leaf brings warmth and complexity. Don’t forget to season with salt and pepper. Taste as you go to find the right balance. You can adjust the texture of your soup easily. If you like it chunky, blend just half. This keeps some potato pieces for a hearty bite. For a creamier soup, blend it all until smooth. If the soup is too thick, add more broth or cream. For a lighter soup, try using coconut cream instead of heavy cream. Many cooks rush the sautéing step. Take your time to soften the onion and garlic. If you skip this, your soup may lack flavor. Another common mistake is not seasoning enough. Always taste and adjust seasoning as needed. Lastly, remember to remove the bay leaf before serving. Eating this leaf is not pleasant! Pro Tips Use Starchy Potatoes: For a creamier texture, opt for starchy potatoes like Russets or Yukon Golds, as they break down more easily during cooking. Enhance Flavor with Herbs: Fresh herbs like parsley or dill can be added along with the thyme to elevate the flavor profile of the soup. Adjust Consistency: If you prefer a thicker soup, blend more of the potato mixture; for a thinner consistency, simply add more broth or cream. Storage Tips: This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months; just reheat gently on the stove before serving. {{image_2}} You can easily make this soup vegan. Just swap the heavy cream for coconut cream. This change keeps the soup rich and creamy. It also adds a hint of sweetness. The coconut flavor blends well with the potatoes and veggies. You will still get a warm and hearty meal. Feel free to mix in other veggies. Some great choices are leeks, broccoli, or peas. You can also use sweet potatoes for a twist. Each vegetable adds its own taste and texture. This way, you can personalize your soup to your liking. Just remember to adjust cooking times for harder veggies. You can boost the soup's flavor with herbs and spices. Try adding fresh parsley or dill for a fresh taste. A pinch of smoked paprika gives a nice, smoky kick. If you like heat, add a dash of cayenne pepper. These simple changes can transform your soup into something special. Experiment to find your favorite mix! You can store leftover German potato soup in an airtight container. Make sure to let it cool first. Place it in the fridge. It will stay fresh for up to three days. If you want to keep it longer, consider freezing it. To freeze the soup, use freezer-safe containers. Leave some space at the top for expansion. You can freeze it for up to three months. Label the containers with the date. This way, you know when to use them. Reheat the soup on the stove over low heat. Stir it often to avoid sticking. You can add a splash of broth or water if it seems thick. If you use a microwave, heat it in short bursts. Stir in between to ensure even heating. Enjoy your warm soup just like the first time! I love to serve Classic German Potato Soup hot. You can add fresh chives on top. This gives a nice color and flavor. Some people like to pair it with crusty bread. Others enjoy it with a side of pickles. The soup is thick and creamy, perfect for cold days. It gives warmth and comfort in every bite. Yes, you can use other types of potatoes. Different potatoes change the texture and taste. For example, Yukon gold potatoes add a buttery flavor. Russets make the soup lighter and fluffier. You can also try red potatoes for a firmer bite. Just remember to peel and dice them like the recipe says. Each potato type will give a unique twist to your soup. The soup lasts about 3 to 5 days in the fridge. Make sure to store it in an airtight container. When you want to eat it, just reheat on the stove. Stir it well to mix the flavors again. If you notice any strange smell or color, it’s best to throw it away. Enjoy your soup while it’s fresh for the best taste! In this post, I covered key ingredients and step-by-step cooking for Classic German Potato Soup. I shared tips for perfecting flavor and avoiding common mistakes. You can also explore tasty variations, like vegan options. Storing leftovers and reheating is simple too. With these insights, you can create a warm, comforting dish. Enjoy making it your own through variations that suit your taste. Cooking can be fun and rewarding, so dive in!

Classic German Potato Soup

A hearty and creamy potato soup with vegetables, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine German
Servings 4

Ingredients
  

  • 4 large potatoes, peeled and diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 medium carrots, diced
  • 1 stalk celery, diced
  • 4 cups vegetable broth
  • 1 cup heavy cream (or coconut cream for a dairy-free option)
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 leaf bay leaf
  • to taste salt and pepper
  • for garnish fresh chives, chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 3 minutes until the onion is translucent.
  • Add the diced carrots and celery to the pot, cooking for another 5 minutes until they begin to soften.
  • Stir in the diced potatoes, dried thyme, and bay leaf, mixing well to combine.
  • Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 20-25 minutes, or until the potatoes are tender.
  • Remove the bay leaf from the soup. Using an immersion blender, blend the soup until smooth, leaving some small chunks for texture. (Alternatively, you can blend in batches using a traditional blender).
  • Return the soup to low heat and stir in the heavy cream. Allow it to warm for an additional 5 minutes. Season with salt and pepper to taste.
  • Serve hot, garnished with freshly chopped chives for a pop of color and flavor.

Notes

Use coconut cream for a dairy-free option.
Keyword potato, soup, vegetarian