Potato soup is one of the most delicious dishes for autumn and winter: everyone agrees on that. But is the classic potato soup from grandma’s time your number 1? Or a vegetarian version? With our 5 best potato soup recipes, your favourite is 100% there!
We Germans love potatoes – and always have! Or? In every supermarket and at every market, the stalls bend under the weight of the delicious potatoes. The potato is the most popular local vegetable. Potato dumplings, potato soup, jacket potatoes – is there anything more German? But in reality, the potato comes from the New World and was not cultivated on a large scale until the 18th century. Marie Antoinette wore potato flowers in her hair at balls and once the potato was a precious gift for princes. So much for the glorious history of this tasty tuber.
Since childhood, potato soup has been part of autumn for me: and I’m not alone in that! At a cooking evening with friends, a heated discussion ensued about the perfect potato soup. For one, nothing beat his grandmother’s family recipe, for the other, a sophisticated topping puts the potato soup on the winner’s podium. So it was clear: the culinary search for the best potato soup ever is our next cooking challenge!
We all come from different regions of Germany: Baden-Württemberg, Bavaria, Rhineland-Palatinate and Berlin. This Cooking Challenge showed: When the Berliner talks about a typical potato soup, the Badnerin and the Rheinländer have a completely different taste on their tongues!
Starting shot for our first cooking challenge in autumn! Creative cooking, motto cooking and wielding the wooden spoon together is one of our favourite leisure activities. The challenge gives our cooking evenings that special spice: there is a cooking challenge with a winning dish or we cook with friends and face the great challenge of implementing a motto in a perfect culinary way.
First peel the potatoes and cut them into pieces about 2 cm x 1 cm wide. Put the pieces in a pot, add salt and water until they are covered and bring to the boil.
Cut the soup vegetables into bite-sized pieces. Then melt the butter in a new saucepan and fry the bacon cubes in it on a low heat. Meanwhile, peel and roughly dice the onions and add to the bacon. Fry briefly until the onion is translucent. Now add the soup vegetables, sauté briefly and then deglaze with about 0.5 l of water. Add the vegetable stock, allspice, bay leaves, 1 tsp ground pepper to the pot, stir and simmer on a low heat until the potato pieces in the first pot are well done.
Now pour the potato water into the second pot to add to the vegetables and mash the potatoes. Add the mashed potatoes to the vegetables as well. Now pour in just enough water so that the Berlin potato soup is still nice and thick and simmer it briefly.
Meanwhile, chop the parsley and slice the sausages and add everything except for 2-3 slices and 2 tsp of parsley to the pot.
Distribute the soup among the plates and sprinkle with 2-3 sausage wheels and parsley.
Working time: about 40 min.
Peel the potatoes and cut them into rough pieces. Put them in a pot, cover them just with water and boil them.
Meanwhile, dice the onion and garlic, slice the leeks (only the white stalk!) and the carrots. Melt the butter in a second pan and sauté the vegetables. Deglaze with the stock and simmer for about 10 minutes.
Pour the potato pieces into the vegetables, add the processed cheese and puree everything well. Now season the creamy soup with salt, pepper, nutmeg and marjoram.
Meanwhile, preheat the oven to 200° and divide the soup into ovenproof bowls and toast the toast slices until crispy. Place a slice of toast on top of each portion, sprinkle with grated Emmental and rosemary and bake for about 5 minutes.
Working time: about 20 min.
Clean the potatoes, onion, carrots, celery and the white of the leek and cut the potatoes and 2/3 of the vegetables into coarse pieces. Dice the remaining third of the vegetables finely. Melt 1 tbsp butter in a large pot, first sauté the onion, then add the roughly chopped vegetables and sauté briefly. Pour the potato pieces into the pot and deglaze with the vegetable stock. Simmer together with the bay leaves and marjoram for about 25 minutes.
Fish the bay leaves out of the soup, add the cream and puree everything. Season the creamy soup with salt, pepper and nutmeg. Add the finely diced vegetables and keep hot on a low heat for about 10 minutes, stirring frequently.
Meanwhile, dice the white bread slices and toast the bread cubes and bacon in 1 tbsp. until crispy.
Fine chop the parsley and lovage and stir into the soup.
Distribute the soup among the plates, place a spoonful of créme fraiche on each portion and sprinkle with bacon cubes and croutons.
Working time: Approx. 40 min.
For the Topping:
Cut the potatoes, carrots, celery and onion into rough pieces and put them in a pot. Fill the pot with the vegetable stock – everything should be just covered. Bring the vegetables to the boil and cook for 20 minutes.
Meanwhile, cut the potato and sweet potato into narrow sticks. Pluck the rosemary from the sprig and crush it in a mortar. Mix the salt, rosemary and olive oil and marinate the potato sticks with it. Roast them in a small pan at low temperature and when they start to brown, add the pumpkin seeds and roast them too..
Now pour the cremefine into the vegetables, puree everything and season with salt and pepper. If the soup is too liquid, let it boil down, if it is too thick, dilute with a little water.
Finally, divide the soup between the plates. Spread 1 tbsp of the crisp topping of roasted potato sticks and pumpkin seeds in the middle.
Working time: About 40 minutes.
Finely chop the onions and garlic. Cut the carrots and potatoes into small cubes.
Heat the oil in a large pot and fry the onion and garlic briefly. Add the carrots, potatoes, garam masala, turmeric and curry powder and mix well. Steam for 1-2 minutes.
Meanwhile, open the can of tomatoes and add to the vegetables. Add the chilli paste and salt, pour on about 1 l of water and mix everything well. Simmer on a low heat for about 30 minutes.
Drain the chickpeas and add them together with the peas and simmer for another 10 minutes..
Meanwhile, halve, peel and pit the avocado and cut into strips. Salt, pepper and sprinkle with lemon juice to prevent it from turning brown.
Season the soup with chilli paste, salt and pepper and divide among the plates. Put 1 tbsp yoghurt on each portion, tuck in 2 avocado slices and sprinkle with coriander.
Working time: About 50 minutes.
By the way, on Abenteuer Freundschaft you will not only find good tips for indoor activities and excursions, but also inspiration for gifts and tips for activities with friends, with kids and your partner.
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