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RECIPE
10 INGREDIENTS6 STEPS30MIN

Creamy Kartoffelsuppe German Potato Soup

4.6
5 Ratings

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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 Time

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.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
2 slices
1
Large  Leek
1
Medium  Onion , diced
2
Carrots , diced
4
Large  Yukon Gold Potatoes , diced
or Russet Potato
5 cups
Chicken Broth
or Vegetable Broth
1/4 tsp
Dried Marjoram
2
Hot Dogs , sliced
or Meat-free Hot Dogs for vegetarian version
to taste
Salt and Pepper
to taste
Fresh Garlic Chives

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Nutrition Per Serving

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CALORIES
356
FAT
17.7 g
PROTEIN
12.8 g
CARBS
38.4 g

Cooking Instructions

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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 slice). Cook for a few minutes, until lightly browned and oil is released. Remove the bacon and set aside.

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Nutrition Per Serving
Calories
356
% Daily Value*
Fat
17.7 g
23%
Saturated Fat
6.8 g
34%
Trans Fat
0.8 g
--
Cholesterol
40.0 mg
13%
Carbohydrates
38.4 g
14%
Fiber
4.0 g
14%
Sugars
6.8 g
--
Protein
12.8 g
26%
Sodium
1628.6 mg
71%
Vitamin D
0.5 µg
2%
Calcium
72.8 mg
6%
Iron
2.5 mg
14%
Potassium
1064.5 mg
23%
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