German Potato Cheese Soup Recipes

GERMAN POTATO SOUP (KARTOFFELSUPPE)

Steps:

• Heat up olive oil on a medium-sized pot.
• Once olive oil is ready, add garlic and onion.
• Cook until garlic becomes fragrant and onion becomes softer.
• Add carrot and celery. Mix and cook for a few minutes.
• Add potatoes, stock and bay leaf.
• Cover with a lid and bring to a boil.
• Keep simmering until the vegetables are slightly cooked (i.e. softened).
• Remove the bay leaf. Scoop about 1/3 of the vegetables and set aside.
• Add double cream and butter. Mix until butter has completely dissolve.
• Blitz the soup by using a stick blender. (Alternatively, you can use a stand blender, but you have to make sure the soup has cooled down a bit.)
• Season with salt and pepper. Add lemon zest. (Although cumin and nutmeg are optional, you should add them now if you intend to use them.)
• Mix to combine everything.
• Add spring onions. Mix, taste and adjust the seasoning, if desired.
• Add back the 1/3 of the vegetables that was set aside earlier. Cover and simmer for about 3 minutes.
• Serve. Garnish with more spring onions, if desired.

GERMAN POTATO-CHEESE SOUP

Steps:

• Peel and prepare vegetables.
• In a large cooking pot, add water, chicken broth, chicken soup base, black pepper, carrots, potatoes, onions and bring to boil.
• Reduce heat and simmer for 15 minutes or until vegetables are tender; stirring occasionally.
• Add celery, sweet red pepper and simmer for 5 minutes more. Gradually add mayonnaise to hot soup, whisking until smooth.
• Reduce heat to medium and add processed cheese, sharp cheddar cheese and Swiss cheese and simmer for 5 minutes or until cheese melts and soup is creamy; stirring constantly.
• Add instant mashed potatoes and stir well.
• Let soup sit for 15 minutes before serving.
• This soup is very rich, but good.
• Refrigerate any unused portion.
• Serves 12

GERMAN POTATO SOUP

Steps:

• In a Dutch oven, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. , With a potato masher, puree most of the vegetables. For dumplings, combine the egg, water, salt and flour until smooth and stiff. Drop by teaspoonfuls into the boiling soup. Cover and simmer until the dumplings are cooked through, about 10 minutes. Garnish each serving with a butter and parsley.