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The Hirshon German Potato Soup - Kartoffelsuppe

The Hirshon German Potato Soup – Kartoffelsuppe

  • Total Time: 0 hours


Units Scale
  • 2 1/4 lbs. potatoes (floury cooking)
  • 1 large onion
  • 2 carrots, peeled
  • 1 small piece destringed celery
  • 1 small stick leek, light green and white part only, split and rinsed to remove dirt
  • 6 1/3 cups (1.5 liters) vegetable stock
  • 1/2 cup / 100 grams Tyrolean speck (strongly preferred) or use artisanal bacon
  • 1 cup heavy cream
  • 1 tablespoon fresh marjoram
  • nutmeg
  • clarified butter
  • Salt and pepper
  • Minced chervil, celery leaves and parsley for garnish


  1. Peel potatoes and cut into pieces about ¾ inch / 2 centimeters in size. Peel carrots & cut into pieces. Cut leek into rings. Chop celery roughly. Peel onion and chop. Cut the speck or bacon into small cubes. Finely chop some celery leaves, chervil and parsley & put aside until serving.
  2. Heat a pot with 1 tablespoon of clarified butter and fry the diced speck or bacon crisply for about 2 minutes, turning occasionally. Lift the bacon out of the pot and drain on kitchen paper.
  3. Add the vegetables to the pan and sauté for 4 to 5 minutes, stirring occasionally. Add vegetable stock and stir in marjoram, then bring to the boil. Once the soup boils, reduce the heat a little and simmer for 25 – 30 minutes with the lid closed.
  4. After 30 minutes, remove the soup from the heat, season with salt, pepper & nutmeg and add cream. Purée the soup with a blender or immersion blender and if necessary add a little stock if the soup is too thick.
  5. Put creamy potato soup in deep plates and serve garnished with finely chopped herbs and speck cubes.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 653.91 kcal
  • Sugar: 8.13 g
  • Sodium: 1885.65 mg
  • Fat: 43.39 g
  • Saturated Fat: 23.91 g
  • Trans Fat: 0.03 g
  • Carbohydrates: 58.68 g
  • Fiber: 8.55 g
  • Protein: 11.05 g
  • Cholesterol: 125.79 mg

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