German Potato Soup
with marjoram and croutons
You'll need: Stovetop · Frying Pan · Blender
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
- 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
Step 1: Peel and dice the potatoes. Trim the onion, carrot and leek and chop them finely.
Step 2: Melt the butter in a large pot and gently sauté the onion, carrot and leek for 4 minutes.
Timer: 4 min
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
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
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.
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
| Calories | 387 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 48 g |
| Fat | 17 g |
Approximate values per serving. Calculated with BLS 4.0.
Image credits
Image credits:
- Cover image: Andy Li · CC0
