Bowl of creamy potato soup topped with golden croutons and chopped chives

“Cauliflower and potato soup - T @ Hove 2023-10-22” by Andy Li, CC0, Source – cropped and recompressed

German Potato Soup

with marjoram and croutons

45 min (20 min active) · Easy

You'll need: Stovetop · Frying Pan · Blender

Text written with AI assistance and reviewed by our editors

Creamy, warming and made from ingredients you already have in the cupboard. The marjoram isn't optional – without it, it's just mashed potato with ambitions.

Ingredients for 4 servings

4 servings

Convert to grams

  • For the soup
  • 800 gPotatoes, floury
  • 1Onion
  • 1Carrot
  • ½Leek
  • 2 tbspButter
  • 1 lVegetable stock
  • 1 tspMarjoram, dried, dried
  • 100 mlWhipping cream (30%)
  • 1 pinchNutmeg
  • 2 pinchesSalt
  • 2 pinchesPepper
  • For the croutons
  • 4 slicesSandwich bread, ideally a day old
  • 1 tbspButter
  • To serve
  • ½ bunchChives

Contains: Gluten, Milk, Celery

Method

  1. Step 1: Peel and dice the potatoes. Trim the onion, carrot and leek and chop them finely.

  2. Step 2: Melt the butter in a large pot and gently sauté the onion, carrot and leek for 4 minutes.

    Timer: 4 min

  3. Step 3: Add the potatoes, stock and marjoram, bring to the boil and simmer, covered, for 20 minutes until the potatoes fall apart.

    Timer: 20 min

  4. Step 4: For the croutons, cut the bread into cubes and toast them in butter in a frying pan for 5 minutes until golden brown. Season lightly with salt.

    Timer: 5 min

  5. Step 5: Blend the soup until smooth with a stick blender. Stir in the cream and season with nutmeg, salt and pepper. If it's too thick, add a little water.

  6. Step 6: Serve with the croutons and chopped chives.

Tips

  • Floury potatoes make the soup creamy all by themselves – no flour needed.
  • Don't blend for too long, or the soup will turn gluey.

Swaps

  • Add sliced Vienna sausages to turn it into the classic hearty stew.
  • Vegan: replace the butter with rapeseed oil and the cream with oat cream.

Storage

The soup keeps for 3 days in the fridge and can be frozen – store the croutons separately in a tin.

Nutrition per serving

Nutrition per serving
Calories387 kcal
Protein8 g
Carbohydrates48 g
Fat17 g

Approximate values per serving. Calculated with BLS 4.0.

All recipes in “Soups & Stews”

You'll also find this recipe in: Pumpkin & Co.

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Image credits

Image credits:

  • Cover image: “Cauliflower and potato soup - T @ Hove 2023-10-22” by Andy Li, CC0, Source – cropped and recompressed
  • Torn, caramelised Kaiserschmarrn dusted with icing sugar, served with apple sauce: “2015 0731 Kaiserschmarrn Apfelsoße Edelweisshütte Sölden” by Takeaway, CC BY-SA 4.0, Source – cropped and recompressed
  • Apple crumble with cinnamon and a golden oat topping in a baking dish: “British apple crumble 02” by Jonathan Harker, CC BY 4.0, Source – cropped and recompressed
  • Stack of fluffy blueberry pancakes drizzled with maple syrup: “Slicing Pancakes with Fork 374819” by Shared Food, CC0, Source – cropped and recompressed
  • Falafel bowl with hummus and herby tabbouleh: “Mixed Plate (3186676853)” by Charles Haynes from Hobart, Australia, CC BY-SA 2.0, Source – cropped and recompressed
  • Tray of roast vegetables and baby potatoes topped with golden chunks of feta and oregano: “Roasted Vegetables (2897937502)” by Mack Male from Edmonton, AB, Canada, CC BY-SA 2.0, Source – cropped and recompressed
  • Shakshuka with eggs, feta and coriander in a frying pan: “Shakshuka by Calliopejen1” by Calliopejen1, CC BY-SA 3.0, Source – cropped and recompressed

All image credits