Sächsische Kartoffelsuppe
Warm your soul with this authentic Sächsische Kartoffelsuppe, a hearty German potato soup brimming with tender potatoes, earthy root vegetables, and savory smoked bacon and frankfurter sausage. This robust and creamy dish offers a comforting taste of Saxon tradition, perfect for a chilly evening.
An original recipe by Forkin
- Total time
- 1 hr 10 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 566 kcal
Allergen information: may contain celery and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 750 gpotato, peeled and diced
- 150 gcarrot, peeled and diced
- 100 gceleriac, peeled and diced
- 1 pcsleek, cleaned and sliced
- 1 pcsyellow onion, chopped
- 100 gsmoked bacon, diced
- 200 gfrankfurter sausage, sliced
- 1 lvegetable broth
- 50 mlcream
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
- 1 pcsbay leaf
garnish
- 2 tbspfresh parsley, chopped
Equipment
Dutch oven · Chef's knife · Cutting board · Slotted spoon · Paper towel-lined plate · Potato masher
The method
Step by step
- 1
Prepare all vegetables: dice the potatoes into 1-inch cubes, peel and dice the carrots and celeriac into ½-inch pieces, thinly slice the leek, and finely chop the yellow onion.
About 15 min
Cook’s note: Uniformly dicing vegetables ensures even cooking and a more appealing presentation.
- 2
Slice the frankfurter sausage into ¼-inch thick rounds and finely chop the fresh parsley.
About 5 min
- 3
In a large Dutch oven or heavy-bottomed pot, cook the diced smoked bacon over medium heat until it renders its fat and becomes golden brown and crispy.
About 8 min
Cook’s note: Starting with cold bacon in a cold pan allows the fat to render slowly and evenly, resulting in crispier bacon.
- 4
Using a slotted spoon, carefully remove the crispy bacon bits from the pot and transfer them to a paper towel-lined plate to drain, reserving the rendered fat in the pot.
About 1 min
Cook’s note: Save a small amount of the bacon fat for sautéing the vegetables if desired, adding extra depth of flavor.
- 5
Add the chopped yellow onion to the pot with the reserved bacon fat and sauté over medium heat for 3-5 minutes, stirring occasionally, until softened and translucent.
About 4 min
Cook’s note: Do not brown the onions; you want them to become sweet and aromatic, forming a flavorful base for the soup.
- 6
Stir in the diced carrots and celeriac, cooking for an additional 5-7 minutes until they begin to soften slightly.
About 6 min
Cook’s note: Cooking the harder root vegetables first ensures they are tender by the time the potatoes are cooked.
- 7
Add the diced potatoes, sliced leek, vegetable broth, bay leaf, salt, and black pepper to the pot, ensuring all vegetables are submerged.
About 2 min
- 8
Increase the heat to high and bring the soup to a rolling boil, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the potatoes are fork-tender.
About 20 min
Cook’s note: Check the potatoes for tenderness by piercing them with a fork; they should offer little resistance.
- 9
Carefully remove and discard the bay leaf from the soup.
About 1 min
- 10
Using a potato masher or an immersion blender, lightly mash about one-third of the potatoes directly in the pot to thicken the soup, leaving plenty of chunks for texture.
About 2 min
Cook’s note: Avoid over-mashing; the goal is a rustic, slightly creamy consistency, not a completely smooth purée.
- 11
Stir in the sliced frankfurter sausage and heavy cream, and continue to simmer gently for another 3-5 minutes, allowing the sausage to heat through and the flavors to meld.
About 4 min
Cook’s note: Do not boil the soup after adding cream, as it can sometimes curdle. Keep the heat low and just warm it through.
- 12
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
About 1 min
Cook’s note: Seasoning in layers and tasting as you go ensures a perfectly balanced flavor profile.
- 13
Ladle the hot Sächsische Kartoffelsuppe into individual serving bowls, garnishing each with a sprinkle of the reserved crispy bacon bits and fresh chopped parsley.
About 1 min
Cook’s note: For an extra touch, serve with a crusty piece of rye bread to soak up the delicious broth.
Per serving
Nutrition
- Calories
- 566.1kcal
- Protein
- 23.9g
- Carbs
- 53.5g
- Fat
- 28.8g
- Fibre
- 7.6g
- Sugar
- 8.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This hearty soup is a meal in itself, but it pairs wonderfully with a simple green salad or a slice of dark, crusty bread. For a vegetarian version, omit the bacon and frankfurter, and use a plant-based sausage substitute. A dry Riesling or a light German lager would be an excellent beverage pairing.
Store leftover soup in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. You may need to add a splash of broth or water to thin it out if it has thickened too much.
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