Gluten-Free German Potato Soup (Kartoffelsuppe)

Ingredients

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• 2 1/2 lb starchy potatoes, peeled and diced
• 1 large leek, sliced and washed
• 2 medium carrots, diced
• 1 cup celery root, diced
• 1 medium onion, diced
• 4 slices bacon, chopped
• 6 cups gluten-free vegetable or chicken broth Shop
• 1 tsp dried marjoram
• 1 bay leaf Shop
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 4 gluten-free smoked sausages or wieners, sliced
• 2 tbsp parsley, chopped

Instructions

1. 1 Cook the bacon in a large pot over medium heat for 5 minutes until the fat renders. Add the onion and leek and cook 5 minutes.
2. 2 Add the potatoes, carrots, celery root, broth, marjoram, bay leaf, salt, and pepper. Bring to a boil and simmer 20 to 25 minutes until the potatoes are very soft.
3. 3 Remove the bay leaf. Mash or blend about half the soup so it turns thick and creamy while some chunks remain.
4. 4 Add the sliced sausages and simmer 5 minutes to heat through. Taste for salt and serve with parsley.

Nutrition (per serving)

Tips & Notes

• Starchy potatoes (russet) make it thickest; Yukon Golds keep more shape.
• Leave out the bacon and sausage and use vegetable broth for a vegetarian pot.
• Refrigerate up to 3 days; thin with broth when reheating.

Common questions