8 oz bacon, diced
1 large onion, chopped
1 leek, whites only, chopped
2 large carrots, diced
1 1/2 cups celeriac (celery root), chopped
2 tsp Oktoberfest Blend
1/2 tsp dried Thyme Leaf
2 lbs red potatoes, unpeeled, large dice
1 can petite diced tomatoes
6 cups chicken stock
1/2 tsp salt
1/2 tsp black pepper
1 Bay Leaf
Chopped fresh parsley for serving

Kartoffelsuppe. Now that’s a mouthful. And so is this soup! We love how this soup starts out with an aromatic mixture of onion, leek, carrot and celery root. That combo is called Suppengrun and is the German equivalent to French Mirepoix – read all about aromatic mixtures from around the world in our blog.

Oktoberfest Blend lends super savory flavor to this simple-to-prepare soup. Potatoes and tomatoes simmer in this brothy soup that’s sure to cure what ails you. Hearty and delicious, it’s time for Kartoffelsuppe!


1.In a dutch oven, cook the bacon until crispy. Add in the onion, leek, carrot, celeriac, Oktoberfest Blend and thyme and cook until softened and the onion is beginning to turn translucent. Add in the garlic and saute for 1 minute.
2.Add in the potatoes, tomatoes, stock, salt and pepper. Bring to a boil then reduce to a lazy simmer. Simmer for 40 mins. Taste and adjust with salt and pepper. Serve with chopped parsley.

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