Kartoffelsuppe • German Potato Soup Recipe 🥔🥣 - Episode 766

In a cold Dutch oven, add bacon and turn the heat to medium. Cook until browned, about 9 to 10 minutes.

Using a slotted spoon, transfer the bacon to a bowl and set aside.

Add 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.

Add garlic and sauté for 1 minute.

Add 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.

Cover, 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.

Serve in warm bowls and garnish with bacon and chopped parsley.

Equipment Needed

Dietary

Allergens