German
Kartoffelsuppe (Vegetarian Potato Soup)
Kartoffelsuppe (Vegetarian Potato Soup) is German home cooking, eaten at dinner and lunch. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 2 lb potatoes, peeled and diced
- 2 leeks, sliced
- 2 carrots, diced
- 1 cup celery root, diced
- 2 tbsp butter
- 6 cups vegetable broth
- 1/2 cup heavy cream
- 1 pinch ground nutmeg
- 2 tbsp fresh chives, chopped
- 1 tsp salt
- 1/4 tsp black pepper
How to cook it
- Melt the butter in a large pot and cook the leeks, carrots, and celery root over medium heat for 8 minutes, until softened.
- Add the potatoes and vegetable broth, bring to a boil, then lower the heat and simmer uncovered for 25 minutes, until the potatoes are fork-tender.
- Puree about half the soup directly in the pot with an immersion blender, leaving the rest chunky.
- Stir in the cream and nutmeg and warm through for 2 minutes.
- Season with the salt and pepper, ladle into bowls, and scatter the chives over the top; this meatless version is one of Germany's most common everyday vegetarian dinners.
Serve it with
A German dinner is a plate rather than a single dish. These are the courses that normally sit beside Kartoffelsuppe (Vegetarian Potato Soup), read from the same composition Dinejot builds a real meal from.
-
The cooked vegetable
-
What it is eaten with
-
The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Kartoffelsuppe (Vegetarian Potato Soup) carries dairy. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Backfisch (Pan-Fried Breaded Plaice) |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Moderate
- Protein
- Medium
- Protein quality
- Complete
- Food groups it covers
- Vegetables and Dairy
- How this was set
- Hand audited
When to cook it
Kartoffelsuppe (Vegetarian Potato Soup) takes about 45 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at dinner and lunch. It is at its best in winter, which is when what goes into it is worth buying.
Watch someone make it
Nothing loads from YouTube until you press play. Until then this is one still image, which is why the page opens as quickly as it does.
More to cook
Cooked from the same things
Other dishes built on potato, leek, and carrot.
From the same kitchens
More cooking from Germany.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.