Sächsische Kartoffelsuppe (Saxon potato soup)

Name: Sächsische Kartoffelsuppe (Saxon potato soup)
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1 kg floury potatoes; 2 piece carrots; 150 g celeriac; 1 piece leek; 1 piece onion; 100 g streaky bacon; 1 tbsp clarified butter; 1.2 l meat stock; 2 piece bay leaves; 1 tbsp dried marjoram; 1 tsp salt; pepper to taste; 1 pinch nutmeg; 100 ml cream; 4 piece frankfurters (Vienna style); 3 tbsp chopped parsley

A German classic from Saxony: Saxon potato soup is hearty and thick and is strongly seasoned with marjoram. Bacon, root vegetables and floury potatoes simmer until part of them falls apart by itself and gives the soup its body. At the end slices of frankfurter go in, and a dash of cream makes it all velvety.

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Cook time

60 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

565 kcal

Calories

15 g

Protein

33 g

Fat

47 g

Carbs

Ingredients

For 4 servings

Estimated cost~€5.10 · ~€1.30/serving

Instructions

1
Peel the potatoes, the carrots and the celeriac and cut them into cubes of about 1.5 cm. Slit the leek lengthways, wash it thoroughly and cut it into rings; dice the onion finely.
2
Dice the bacon finely and render it in the clarified butter in a large pan over medium heat until lightly browned. Add the diced onion and sweat it until translucent.
3
Let the carrots, celeriac and leek sweat briefly, then add the diced potatoes and pour in the meat stock.
4
Scatter in the bay leaves and the marjoram, season with salt, pepper and nutmeg and cook the soup covered over a low heat until the potatoes are tender.
5
Remove the bay leaves. Crush about half the soup roughly with a potato masher or blend it briefly so that it thickens, leaving the rest chunky.
6
Stir in the cream and season the soup well again with salt, pepper and marjoram.
7
Cut the frankfurters into slices, add them to the soup and let them warm through over a low heat without letting the soup come back to a rolling boil.
8
Serve the potato soup in deep plates and scatter the chopped parsley over it.