Celebrate Oktoberfest with this creamy Kartoffelsuppe German Potato Soup recipe and it’s made quick and easy in only 15 minutes with the Instant Pot! Optional vegan instructions are included.
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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 1/2 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
- 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)
- 1/4 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)
- 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 1/2 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.