kartoffelsuppe • german potato soup
serves 8 servings
prep time 20 Min
cook time 55 Min
method Stove Top
Ingredients For kartoffelsuppe • german potato soup
1/2 lbbacon, diced
3 cwhite onions, chopped
3 lgleeks, halved, sliced, washed thoroughly and drained
2 ccarrots, halved and sliced
1 ccelery, sliced
2 tspground himalayan pink salt, or to taste and divided
2 tspfreshly ground black pepper (i always use mixed peppercorns), or to taste and divided
2 lgcloves garlic, pressed
1 Tbsptomato paste
2 lbyukon gold potatoes, peeled and cut into 3/4-inch pieces
2 lgroma tomatoes, seeded and diced
6 clow-sodium chicken broth (substitute vegetable broth)
1 Tbspfreshly squeezed lemon juice
1/2 Tbspfresh rosemary, chopped
1/2 Tbspfresh oregano leaves, chopped
1/2 Tbspfresh thyme leaves, chopped
1/2 tsphot paprika
1 lgbay leaf
1/4 cchopped parsley, for garnish
How To Make kartoffelsuppe • german potato soup
1In a cold Dutch oven, add bacon and turn the heat to medium. Cook until browned, about 9 to 10 minutes.
2Using a slotted spoon, transfer the bacon to a bowl and set aside.
3Add onions, leeks, carrots and celery. Stir to coat in bacon fat before seasoning with salt and pepper. Sauté until softened, about 8 minutes, stirring often.
4Add garlic and sauté for 1 minute.
5Add the remaining ingredients except parsley, return the bacon back to the pot – keep some on the side for garnish - stir well and bring to a boil.
6Cover, reduce the heat to medium-low, and simmer gently for 30 to 40 minutes or until potatoes are tender; taste and adjust seasoning if needed.
7Serve in warm bowls and garnish with bacon and chopped parsley.
8To view this delicious German comfort food on YouTube, click on this link >>> https://youtu.be/0oFnJHD88ug
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- Vegetable Soup
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- #pork recipe
- #appetizer recipe
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- #German cuisine
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- Low Fat
- Dairy Free
- Soy Free
- Stove Top