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Potato soup


Total: 45 min


10 min


35 min


2 servings
  • 400 g Bintje potatoes
  • 3 branch Celery
  • 3 Carrots
  • 1 Onions
  • 1 garlic clove
  • 30 g Bacon strips
  • 30 g Whole-wheat bread
  • 2 Beef bouillon, cubes
  • 120 mL dry white wine
  • 4 strand Chives
  • 0.5 teaspoon marjoram powder
  • 0.5 teaspoon nutmeg
  • 15 mL Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper


  • Peel the potatoes, carrots and celery, rinse them and cut into pieces.
  • Peel and slice the onion and garlic thinly.
  • Chop the chives.
  • In a pot, stir-fry the diced bacon strips without adding fat.
  • Add the onion and garlic and stir until the onion is coloured.
  • Add the vegetables.
  • Mix and simmer for 3 minutes, then deglaze with white wine.
  • Dilute the bouillon cubes in 500 ml of water, pour into the pot, cover and simmer for 30 minutes.
  • When the cooking time of the soup is over, mix it in the blender, add salt and pepper.
  • Add the nutmeg and marjoram.
  • Garnish with the chives.
  • Serve the kartoffelsuppe (potato soup) very hot.

Recipe tips

  • What should you drink with your meal? Water is a smart choice. Don't hesitate to add fruits and fresh herbs to perfume it!