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RECIPE
10 INGREDIENTS6 STEPS30MIN

Creamy Kartoffelsuppe German Potato Soup

5.0
4 Ratings
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180 Saved
Tasty Ever After
I’m Karrie and I live in Southern New Hampshire with my husband J, our dogs Gracie and Nola, and a few backyard chickens.
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Celebrate Oktoberfest with this kartoffelsuppe German potato soup and it's made quick and easy in only 15 minutes with the Instant Pot!

30MIN

Total Cooking Time

10

Ingredients
Tasty Ever After
I’m Karrie and I live in Southern New Hampshire with my husband J, our dogs Gracie and Nola, and a few backyard chickens.
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Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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2 slices
1
Large Leek
1
Medium Onion , diced
2
Carrots , diced
4
Large Yukon Gold Potatoes , diced
Russet Potato
5 cups
Chicken Broth
Vegetable Broth
1/4 tsp
Dried Marjoram
2
Hot Dogs , sliced
Meat-free Hot Dogs for vegetarian version
to taste
Salt and Pepper
to taste
Fresh Garlic Chives
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Directions

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Step 1
Cut off the dark green stem and the root off the Leek (1) .Cut the white and light green parts only of the leek lengthwise down the middle, then cut into ½ inch half moons slices. Place leek pieces in a large bowl of water and separate the pieces with your hands to clean the dirt off. Lift the cleaned pieces out of the dirty water and set aside. Throw out the dirty water.
Step 2
Turn on the saute button on the Instant Pot and add the Bacon (2 slices) . Cook for a few minutes, until lightly browned and oil is released. Remove the bacon and set aside.

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