Germany is the nation that has the best potatoes. There are so many varieties. Find out today how to make the Potato Soup Berlin Style or as we call it in German the “Berliner Kartoffelsuppe”. Such a soup we would call “Eintopf” because everything is cooked in ONE PAN. These Eintopf dishes are very popular in Germany.
One reason is for sure that they are very easy to make and you can vary them.
If you don’t use the ham and sausages you get a nice vegetarian soup. If you make enough you can freeze the soup too so you always can get a delicious soup quickly on the table. Happy Cooking!
Ingredients Potato Soup Berlin Style
2,5 kg potatoes such as russet or potatoes you would use to make mashed potatoes
1 kg assorted soup vegetable: carrots, celery root and leaves, spring onion, leek, frozen or fresh
250 g ham or lean bacon (German Speck)
3 small onions
3-5 sausages (Knackwurst or Frankfurter)
3 bay leaves
4 pimento seeds or all spice – optional –
2 tbsp instant veggie broth (eg. Rapunzel, all natural) or make the broth from scratch:
– How to Make Vegetable Broth –
salt, pepper, nutmeg to taste
3-5 tbsp chopped parsley
butter as needed
Cooking Instructions Potato Soup Berlin Style
– Peel potatoes, cut in small cubes, place in a pot with water (potatoes should be slightly covered), add some salt and bring to a boil.
– In a different pot melt the butter and fry the bacon on high heat (if the bacon contains a lot of fat don’t use any butter).
– Peel onions and cut in smaller pieces, add to the bacon, fry them until they are transparent.
– Add the frozen vegetable or the chopped fresh vegetables, about 1/2 l water and bring to a boil.
– Finally add bay leaves, all spice, instant broth and 1 tsp black pepper, mix well.
– Let simmer until the potatoes in the other pan and the vegetable are soft.
– When the potatoes are done keep the water, mash the potatoes coarsely and add them to the vegetable broth. Also use the potato water with the soup.
– Add more water so you have about 4 liter (or as needed) of soup. The soup should be thick and not too thin. So add water until you get this consistency.
– Bring to a boil, reduce heat and let simmer for 5 minutes. Stir often with a wooden spoon.
– Cut sausages in 1/2 inch thick slices and add to the soup.
– Finally add chopped parsley, and spice with salt and pepper to taste.
You can make this soup the day before and enjoy it the next day. As any “German Eintopf” the soup tastes even more delicious the next day!