DISH RESEARCH · Dish
Kartoffelsuppe
German potato soup with bacon, leek, root vegetables and marjoram in chicken broth.
About Kartoffelsuppe
Kartoffelsuppe is a German potato soup with many household and regional versions. This profile follows a chunky bacon-and-vegetable style built from potatoes, leek, carrots, celeriac and tomato simmered in chicken broth.
Potato gives the broth a soft earthy body, while bacon adds smoke and savoury depth. Leek, onion, garlic and root vegetables bring sweetness, and marjoram, thyme, rosemary and bay keep the flavour herbal rather than creamy.
The soup is rustic and spoonable, with pale potato cubes, orange carrot, green leek and pieces of bacon visible in a golden broth. The vegetables stay tender but distinct, finished with flecks of fresh parsley.
Allergens in this recipe
Contains: Celery.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Kartoffelsuppe
German Kartoffelsuppe with Bacon, Leek and Celeriac.
- BaconSmoky rendered pork base
- OnionSweet aromatic base
- GarlicSavoury aromatic
- Waxy potatoesTender soup body
- LeekMild allium sweetness
- CarrotsSweet root vegetable
- CeleriacEarthy root vegetable
- TomatoesLight acidity and colour
- Chicken brothSavoury cooking liquid
- Dried thymeHerbal seasoning
- Dried rosemaryPiney herbal seasoning
- Dried marjoramCharacteristic warm herb seasoning
- Sea saltSavoury seasoning
- Black pepperPeppery seasoning
- Bay leafBackground herbal aroma
- Fresh parsleyFresh green finish
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Bacon:
- Onion:
- Garlic:
- Waxy potatoes:
- Leek:
- Carrots:
- Celeriac:
- Tomatoes:
- Chicken broth:
- Dried thyme: . The source specifies dried thyme; it maps to the established thyme-leaf route while retaining the dried form in the profile
- Dried rosemary:
- Dried marjoram:
- Sea salt:
- Black pepper:
- Bay leaf:
- Fresh parsley: . The source specifies fresh parsley without a leaf type; it maps to the established fresh flat-leaf parsley route
Origins & food traditions
German-born Kimberly Killebrew supplies the complete Kartoffelsuppe recipe selected here, combining bacon, potatoes, leek, carrots, celeriac and tomatoes with chicken broth and a marjoram-led herb mixture. Angela Schofield independently identifies potato soup as Kartoffelsuppe in German and confirms the potato, carrot, leek, onion, broth, marjoram, bay and parsley structure, while documenting a separate sausage variation.
Countries
- Germany
- GermanyCatalogue link pending review
Cuisines & regions
- German Cuisine
- German CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.