Saucepan@saucepan · Shared this recipeFollowGerman · soupCreamy Kartoffelsuppe German Potato SoupA creamy German potato soup made quickly in an Instant Pot with bacon, leeks, carrots, and wieners, optionally vegan.total25 minprep10 mincook15 minservings4Original recipe on tastyeverafter.comKeep this recipeAdd a copy of Creamy Kartoffelsuppe German Potato Soup to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings2 fatty bacon slices, or substitute olive oil1 large leek1 medium onion, peeled and diced2 carrots, peeled and diced4 large yukon gold or russet potatoes, about 2 pounds, peeled and diced5 cup chicken or vegetable broth ), (use 4 cups for a thicker soup0.25 tsp dried marjoram2 all-natural wieners, cut into bite sized slices (omit or use meat-free hot dogs for vegetarian version, )salt and pepper, to tasteStepsClear checksTap an ingredient or step to check it off.1Step 1: Cut off the dark green stem and the root off the leek (save the green parts to use in homemade broth). Cut the white and light green parts only of the leek lengthwise down the middle, then cut into 1/2 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.2Step 2: Turn on the saute button on the Instant Pot and add the bacon. Cook for a few minutes, until lightly browned and oil is released. Remove the bacon and set aside.3Step 3: Add the leek and onion to the bacon grease in the pot and saute for 3-5 minutes, until veggies are wilted. Turn off saute option and add the carrots, potatoes, broth, and marjoram to the Instant Pot. Cover with the Instant Pot lid; making sure it's locked and the steam value is in the closed position. Select the manual 15 minutes high pressure.4Step 4: When the soup is finished cooking, wait 10 minutes for the Instant Pot to cool down or release pressure manually by taking a hand towel and carefully opening up the steam value on the lid. It is safe to open the lid once all steam has been released.5Step 5: Using an immersion blender, puree the soup until smooth. Add salt and pepper to taste and stir in the sliced wieners to heat through. Serve in large bowls and a sprinkling of garlic chives, if desired.getsaucepan.com/r/5bd5110e-2618-42c9-a40c-0864578077f7 · Original: https://www.tastyeverafter.com/german-potato-soup-kartoffelsuppe/
