This creamy Kartoffelsuppe German Potato Soup recipe is made quick and easy in only 15 minutes with the Instant Pot! Optional vegan cooking instructions are included.
As an Amazon Associate, I earn from qualifying purchases.
Instant Pot Creamy Kartoffelsuppe German Potato Soup Recipe
My contribution to Oktoberfest is this Kartoffelsuppe German potato soup. A healthy, creamy, easy potato soup that can easily be made vegan (it's a dairy free recipe!) and checks off every box for an easy dinner because:
- It's made in an Instant Pot and that means it pretty much cooks itself
- Hearty enough to be a meal on it's own
- It freezes beautifully, so go ahead and make a double batch
- Use an Immersion Stick Hand Blender to blend into the smoothest, most luxurious soup right in the Instant Pot! (#reallysupereasy)
Making an easy potato soup with quality ingredients
To make an exceptionally flavorful Instant Pot soup, use the freshest and highest quality ingredients available. All of my veggies for this recipe came from an organic local farm and really gave the soup an amazing depth of favor.
I also used the farm's all natural, grass-fed beef wieners and they definitely kicked the soup up a tasty notch!
Unfortunately, I haven't visit Germany yet, but when I was doing research on how to make a traditional Kartoffelsuppe German potato soup, I came across many recipes where it was thinner in consistently.
I prefer a thicker soup, so I used 4 cups of broth in my recipe. To make a thinner soup, use about 5 cups of broth.
How to Clean Leeks:
Leeks are one of my favorite vegetables and I could (literally) eat them every day.
Not surprisingly, most people shy away from them because they think they are too hard to clean.
I'm here to tell you, they aren't hard to clean AT ALL!! Here's the best way to clean them:
- All you do is cut off the leek's dark green parts and the root end. Then cut them lengthwise down the middle and cut into ½ inch moon slices.
- Put the leek slices in a large bowl of water and mix them up in the water with your hands. Separating the pieces to get at the dirt inside, for about 30 seconds or so.
- Lift the leeks out of the water with your hands and transfer to a cloth or paper towels to dry off.
Now you have clean leeks and you'll see all of the dirt has fallen onto the bottom of the water bowl. So simple!
The same technique can be used to clean any sandy/dirty vegetable. Especially greens like spinach.
Looking for more recipes for a German food celebration? Check out this one for Paleo Braised Cabbage (p.s. this was one of my very first recipes on TEA 3 years ago...please excuse the bad photo. lol!)
Hope you try this Instant Pot Kartoffelsuppe German potato soup for Oktoberfest! Make it for an easy, hearty and healthy meal.
Instant Pot Kartoffelsuppe German Potato Soup Recipe
Ingredients
- 2 fatty bacon slices, or substitute olive oil
- 1 large leek
- 1 medium onion, peeled and diced
- 2 carrots, peeled and diced
- 4 (about 2 pounds) large yukon gold or russet potatoes, peeled and diced
- 5 cups chicken or vegetable broth (use 4 cups for a thicker soup)
- ¼ teaspoon dried marjoram
- 2 all-natural wieners, cut into bite sized slices (omit or use meat-free hot dogs for vegetarian version)
- salt and pepper, to taste
Optional: minced fresh garlic chives (for garnish)
Instructions
- Cut off the dark green stem and the root off the leek (save the green parts to use in homemade broth). Cut the white and light green parts only of the leek lengthwise down the middle, then cut into ½ inch half moons slices. Place leek pieces in a large bowl of water and separate the pieces with your hands to clean the dirt off. Lift the cleaned pieces out of the dirty water and set aside. Throw out the dirty water.
- Turn on the saute button on the Instant Pot and add the bacon. Cook for a few minutes, until lightly browned and oil is released. Remove the bacon and set aside.
- Add the leek and onion to the bacon grease in the pot and saute for 3-5 minutes, until veggies are wilted. Turn off saute option and add the carrots, potatoes, broth, and marjoram to the Instant Pot. Cover with the Instant Pot lid; making sure it's locked and the steam value is in the closed position. Select the manual 15 minutes high pressure.
- When the soup is finished cooking, wait 10 minutes for the Instant Pot to cool down or release pressure manually by taking a hand towel and carefully opening up the steam value on the lid. It is safe to open the lid once all steam has been released.
- Using an immersion blender, puree the soup until smooth. Add salt and pepper to taste and stir in the sliced wieners to heat through. Serve in large bowls and a sprinkling of garlic chives, if desired.
Recipe Notes & Tips:
- Leftovers can be stored in a tightly covered container in the refrigerator.
- Soup can be frozen for up to 3 months. Thaw in the refrigerator and blend the soup again before heating to get a smoother consistently.
Paula
This recipe was delicious! Only thing I did different was substitute 2 cups of broth with one can of coconut milk. This idea came from my German friend who I sent this recipe to for any recommendations or additions, other than the coconut milk, she said the recipe was right on!
Karrie
Thank you so much Paula! Very happy you liked it and I really appreciate you taking the time to review it. I'm soooo delighted that your German friend said the recipe is right on too! I'll have to try it with coconut milk next time.
Gina
I do not have an insta pot...how can I make this in my regular soup pot or slow cooker?
karrie @ Tasty Ever After
Hi Gina,
I haven't tested this recipe with these quantities on the stove-top or in a slow cooker, so unsure if my instructions will work, but this is what I would do:
Stove-top: In a large pot, saute leek and onion with the bacon or in olive oil. Add remaining ingredients and bring to boil, reduce heat to medium-low and cover pot. Cook for about 30 minutes or until veggies are tender. Puree soup.
Slow cooker: Saute leek and onion in bacon or olive oil in a pan, transfer to the slow cooker with remaining ingredients (start with 4 cups of broth since liquid does not boil off with slow cookers. You can add more broth later to thin soup when pureeing, if needed) . Cook on low for 6-7 hours.
Let me know if either of those work for you and enjoy the soup!
Paula
Your stove top instructions worked perfectly!
Karrie
That's wonderful to hear Paula and thanks for letting me know it worked for you!
Mark Romero
My wife was German and I made a similar recipe for years. I used Boars Head Ring Bologna and added about a cup of heavy cream. It’s delicious.
Karrie
Thank you so much for your comment Mark! So happy you enjoyed this soup. I'm adding the Boar Head's bologna and heavy cream to it next time I make it!
Cathleen @ A Taste of Madness
I LOVE leeks too, but for some reason I have never made anything with them. This soup looks right up my alley!!
GiGi Eats
I am soooo in the mood to celebrate OKTOBERFEST but I am not really sure I Am going to be able to this year..... So a soup like this might have to just dooo which honestly looks like a party in my mouth, so I am good!
Jaxx The Bearded Hiker
I made this last night, and....it was delicious. Didn't change anything, well except that I put dried chorizo strips on the top. Other than that, I did what you said and you didn't steer me wrong. Keeper!
Karrie@tastyeverafter
That's awesome Jaxx! So happy you tried it & liked it! And chorizo strips sounds like a killer upgrade and I'm going to try it.
Kathy @ Beyond the Chicken Coop
The chilly days of fall are here and this soup looks like just what I need! It looks so tasty, warm and comforting!
Thao @ In Good Flavor
I can't wait to try this luscious soup! This looks so velvety smooth, and what a beautiful color too! I have never had Kartoffelsuppe, but I'm a fan. And it's a definite YES on the wieners please!
Katie Crenshaw
This looks like the perfect comfort food for fall! Can't wait to cook it in my Instant Pot!!
Katherine | Love In My Oven
Mmm such a warm comforting soup for Fall!! My Mom (who is German) made a soup like this growing up and it was a family favourite. Yum! I can't wait to try it - have a great weekend Karrie!
Sandra
its soo soup weather here in Belgium, txs for sharing this!
Supriya Kuttty
Wow! the soup is looking so yummy generally, soups color are dark brown or reddish but something different as the color is so rich and the dish is healthy also. Thanks for sharing. Loved it!
Mary
I love potato soup, but I’ve never had German potato soup. The color makes me smile and I can’t believe it’s dairy free. I really need to get one of these Immersion Stick Hand Blenders. They look so cool, I've always wanted one.
Milena | Craft Beering
Karrie, this is a beauty! I love how you made it thicker and it is such a gorgeous color! This soup can go waaaay beyond Oktoberfest. So stoked you joined us, will buy you a beer one day, face to face - I am sure of it!!
Lana_SHON
You are so much right. The Oktoberfest starts in Munich this Saturday and of course, the creamy German Potato soup is there very beloved. To be honest it is one of my favourite soups at all...
I love your recipe very much because it is easy to cook and it must be very tasty...
Have a nice Oktoberfest time!
Dawn - Girl Heart Food
I love creamy soups like this and I love that it's nice and thick! Iwouldn't change a dang thing! Gotta love the immersion blender. Mine gets lots of use, especially this time of year. He only thing that would make this recipe better is if it came with a cold beer. Pinning. XO
Nicoletta @sugarlovespices
I love it, Karrie! The flavors, and that color!! I have been all over Europe, but never been to Germany, like you . Pinned it. I love leeks as well, so thank you for the nice tip on cleaning them! What a great collection of recipes from fellow bloggers! So happy we got to participate !
Cathy
I am a soup lover through and through and this is a bowl of pure goodness. Can't wait to try! Pinned!