I think a dish like Potato Soup just proves that simple things are sometimes the best. German Potato soup is embedded as deeply into my memory of my childhood in Germany as has the traditional German Split Pea Soup.
The German way of cooking potato soup is to mix the potatoes and herbs to a thick liquid consistency, but which is closer to a stew than a soup in consistency.
The soup is very often served with the all-important German sausage, such as Frankfurters or Fleischwurst but you can also find recipes which use bacon.
I sometimes get asked which potatoes are best for potato soup?
The answer is the more floury they are the better. Their dry texture will help you achieve the thick consistency of German potato soup. Here in England some of the varieties of floury potatoes include Desiree, Estima, King Edward or Maris Piper. For this recipe I used King Edward potatoes.
Why are Germans so obsessed with Potatoes?
Potatoes are a very important ingredient in the traditional German Cuisine, we eat them boiled, fried, roasted, mashed in any way thinkable. Potatoes were brought over to Europe from South America in the 16th century, but were mostly eaten by the poor; due to their low price. It is only in the 18th century, when the Prussian King Friedrich the second decided to grow it for his own consumption, because he quite liked the taste. This meant it was acceptable for the rich to start eating potatoes. In fact when Kind Friedrich died he asked his subjects to place potatoes on his grave because he liked them better than flowers! Crazy no?
I am almost as obsessed with potatoes as the King of Prussia. Particularly Potato Soup. In the winter we live on soups or stews because we naturally are craving the warmth. Especially since we recently moved from a flat into a terrace house and we are still adjusting the larger and draftier rooms. A good hearty piece of bread is also a must if you want to eat this soup like a traditional German.
Check out all Potato Recipes on my Dinner.
- 750 g floury pealed potatoes, washed, pealed and cut into rough chunks
- 1 large leek, chopped into small stripes
- 2 white onions chopped
- 3 carrots pealed and chopped
- 1 ltr chicken stock
- 1 tsp sage
- 30 gr finely chopped parsley
- sunflower oil for frying
- 1 glass of frankfurter sausages
- Fry the onions in the oil until they start to brown.
- Add the sage, potatoes, leek and carrots and fry with the onions for about 2 minutes.
- Now add the chicken stock, cover the pot with a lid and allow the vegetables to cook for about 30 minutes.
- Stir the soup once in a while
- Take the pot of the heat and puree with a handblender until you achieve a even thick consistency.
- Now chop the frankfurters in little chunks and add to the soup.
- Season with salt and pepper to taste.
- Before serving mix in the parsley.
- Eat with a slice of fresh bread