Potato Soup from Berlin or Berliner Kartoffelsuppe in German is a great Eintopf (stew) for the fall season. In Germany Eintopf dishes are very popular. Why? They are easy to make and healthy. These Eintopf soups are the best the next day. Well, try it out and you will see. Happy Cooking!
2,5 kg potatoes such as russet or potatoes you would use to make mashed potatoes
1 kg assorted soup veggies (carrots, celery root and leaves, spring onion, leek), frozen or fresh
250 g ham or lean bacon (Speck)
3 small onions
3-5 sausages (Knackwurst or Frankfurter)
3 bay leaves
4 piment seeds or all spice
2 tbsp instant veggie broth ( I only use the one from Rapunzel as it is all natural)
3-5 tbsp chopped parsley
butter as needed
- peel potatoes, cut in small cubes, place in a pot with water (potatoes should be slightly covered), add some salt and bring to a boil.
- in a different pot melt butter and fry the bacon on high heat (if the bacon has a lot of fat don’t use butter).
- peel onions and cut in smaller pieces, add to the bacon and fry them until they are transparent.
- add the frozen vegetable or the chopped fresh vegetable.
- add about 1/2 l water and bring to a boil.
- add bay leaves, all spice, instant broth and 1 tsp black pepper, mix well and let simmer until the potatoes in the other pot and the vegetable is soft.
- when the potatoes are done keep the water, mash the potatoes and add them to the vegetable broth. Also add the potato water to the soup.
- add more water so you have about 5 l soup. The soup should be thick and not to then.
- Bring to a boil and let it simmer on low heat for some minutes.
- Cut sausages in 1/2 inch thick slices and add to the soup.
- Finally add chopped parsley and spice with salt and pepper to taste.
You can make this soup the day before and enjoy it the next day. As any “Eintopf” the soup is the best the next day!