An annual favorite from the Christmas Market is the Kartoffelsuppe, or German potato soup. The warm soup is a welcome treat on a cold day, and is one of the most popular soups in Germany. At the German Christmas Market, we prepare enough soup for hundreds of guests to enjoy. Here is a potato soup recipe suitable for a family, adapted to include a few of the Christmas Market recipe secrets. We hope you will enjoy making Kartoffelsuppe at home this holiday season!
2 lbs. Russet Potatoes
1 large onion, peeled
2 carrots, washed and peeled
1 leek, thoroughly washed
2 celery sticks, washed
1/2 medium parsnip, washed and peeled
Tablespoon of butter or olive oil
1/2 cup dry white wine
6 cups of vegetable broth
1/2 cup whipping cream
1/2 tsp. nutmeg
Salt and Pepper to taste
Crumbled Bacon, Sour Cream, Chives, Sliced Sausage (Wiener Würstchen is a classic choice, but you may use whatever type you like)
Peel and cut the potatoes into a fine dice. Dice the carrots, celery, leek, and parsnip into small pieces - no need to be perfect, as the soup will be pureed in the end.
Heat the butter or olive oil in a large soup pot. Once heated, add the chopped vegetables and potatoes, sautéing for a few minutes until they start to become translucent. Season with salt and pepper.
Pour in the white white, deglazing the pot, and scrape up any brown bits that have collected on the bottom. Add the vegetable broth and bring to a boil.
Once the soup begins to boil, turn heat down to a simmer. Cover the pot with a lid and simmer for 20 minutes, until the potatoes and other vegetables are tender, stirring occasionally.
Once the potatoes are tender, carefully transfer the soup to a blender, or use an immersion blender to puree soup to the texture of your liking.
If using a blender, return the soup to the pot on low heat. Add cream, nutmeg, and salt and pepper to taste.
Ladle soup into individual bowls, add your favorite toppings and enjoy!