DinnerMain CourseSoup

Sächsische Kartoffelsuppe

Name: Sächsische Kartoffelsuppe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: german
Ingredients: 750 g potato peeled and diced; 150 g carrot peeled and diced; 100 g celeriac peeled and diced; 1 pcs leek cleaned and sliced; 1 pcs yellow onion chopped; 100 g smoked bacon diced; 200 g frankfurter sausage sliced; 1 l vegetable broth; 50 ml cream; 2 tbsp fresh parsley chopped; 1 tsp salt; 0.5 tsp black pepper freshly ground; 1 pcs bay leaf

Warm your soul with this authentic Sächsische Kartoffelsuppe, a hearty German potato soup brimming with tender potatoes, earthy root vegetables, and savory smoked bacon and frankfurter sausage. This robust and creamy dish offers a comforting taste of Saxon tradition, perfect for a chilly evening.

An original recipe by Forkin

Total time: 1 hr 10 min
Serves: 4
Difficulty: Medium
Per serving: 566 kcal

Gluten-free

Allergen information: may contain celery and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

750 gpotato, peeled and diced
150 gcarrot, peeled and diced
100 gceleriac, peeled and diced
1 pcsleek, cleaned and sliced
1 pcsyellow onion, chopped
100 gsmoked bacon, diced
200 gfrankfurter sausage, sliced
1 lvegetable broth
50 mlcream
1 tspsalt
0.5 tspblack pepper, freshly ground
1 pcsbay leaf

garnish

2 tbspfresh parsley, chopped

Equipment

Dutch oven · Chef's knife · Cutting board · Slotted spoon · Paper towel-lined plate · Potato masher

The method

Step by step

1
Prepare all vegetables: dice the potatoes into 1-inch cubes, peel and dice the carrots and celeriac into ½-inch pieces, thinly slice the leek, and finely chop the yellow onion.
About 15 min
Cook’s note: Uniformly dicing vegetables ensures even cooking and a more appealing presentation.
2
Slice the frankfurter sausage into ¼-inch thick rounds and finely chop the fresh parsley.
About 5 min
3
In a large Dutch oven or heavy-bottomed pot, cook the diced smoked bacon over medium heat until it renders its fat and becomes golden brown and crispy.
About 8 min
Cook’s note: Starting with cold bacon in a cold pan allows the fat to render slowly and evenly, resulting in crispier bacon.
4
Using a slotted spoon, carefully remove the crispy bacon bits from the pot and transfer them to a paper towel-lined plate to drain, reserving the rendered fat in the pot.
About 1 min
Cook’s note: Save a small amount of the bacon fat for sautéing the vegetables if desired, adding extra depth of flavor.
5
Add the chopped yellow onion to the pot with the reserved bacon fat and sauté over medium heat for 3-5 minutes, stirring occasionally, until softened and translucent.
About 4 min
Cook’s note: Do not brown the onions; you want them to become sweet and aromatic, forming a flavorful base for the soup.
6
Stir in the diced carrots and celeriac, cooking for an additional 5-7 minutes until they begin to soften slightly.
About 6 min
Cook’s note: Cooking the harder root vegetables first ensures they are tender by the time the potatoes are cooked.
7
Add the diced potatoes, sliced leek, vegetable broth, bay leaf, salt, and black pepper to the pot, ensuring all vegetables are submerged.
About 2 min
8
Increase the heat to high and bring the soup to a rolling boil, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the potatoes are fork-tender.
About 20 min
Cook’s note: Check the potatoes for tenderness by piercing them with a fork; they should offer little resistance.
9
Carefully remove and discard the bay leaf from the soup.
About 1 min
10
Using a potato masher or an immersion blender, lightly mash about one-third of the potatoes directly in the pot to thicken the soup, leaving plenty of chunks for texture.
About 2 min
Cook’s note: Avoid over-mashing; the goal is a rustic, slightly creamy consistency, not a completely smooth purée.
11
Stir in the sliced frankfurter sausage and heavy cream, and continue to simmer gently for another 3-5 minutes, allowing the sausage to heat through and the flavors to meld.
About 4 min
Cook’s note: Do not boil the soup after adding cream, as it can sometimes curdle. Keep the heat low and just warm it through.
12
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
About 1 min
Cook’s note: Seasoning in layers and tasting as you go ensures a perfectly balanced flavor profile.
13
Ladle the hot Sächsische Kartoffelsuppe into individual serving bowls, garnishing each with a sprinkle of the reserved crispy bacon bits and fresh chopped parsley.
About 1 min
Cook’s note: For an extra touch, serve with a crusty piece of rye bread to soak up the delicious broth.

Per serving

Nutrition

30%Score

Calories: 566.1kcal
Protein: 23.9g
Carbs: 53.5g
Fat: 28.8g
Fibre: 7.6g
Sugar: 8.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

This hearty soup is a meal in itself, but it pairs wonderfully with a simple green salad or a slice of dark, crusty bread. For a vegetarian version, omit the bacon and frankfurter, and use a plant-based sausage substitute. A dry Riesling or a light German lager would be an excellent beverage pairing.

Storage

Store leftover soup in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. You may need to add a splash of broth or water to thin it out if it has thickened too much.