Kartoffelsuppe

Kartoffelsuppe, or potato soup, is a traditional dish in German-speaking countries. Its core is potatoes simmered in stock or broth until tender, then often puréed partly for a velvety texture. The soup is hearty and versatile, served as a first course or as a main dish, especially in colder months. Variants abound across Germany, Austria, and Switzerland.

Common ingredients include potatoes, onions, carrots, and celery, with garlic sometimes added. The base can be meat broth (beef or pork) or vegetarian stock. Thickening is achieved by mashing some potatoes, or by adding flour or a splash of cream or milk. Spice notes vary but typically include salt, pepper, bay leaf, marjoram or thyme, and sometimes a hint of nutmeg.

Regional versions differ in garnish and inclusions. Bavarian and Austrian styles frequently incorporate small slices of bacon or Bratwurst, turning the soup into a more substantial dish; Northern and Central German versions may emphasize leeks (Lauch) or use a clear broth. A vegetarian Kartoffelsuppe is common, using vegetable stock and skipping meat additions.

Serving: hot, with crusty bread or rye bread, sometimes with croutons or chopped parsley. Nutrition is energy-dense and depends on ingredients; lean versions use little or no cream.

Origin is not fixed, reflecting broader Central European potato cuisine; the dish remains a staple in home cooking and in traditional bistros.