German Potato Soup (or kartoffelsuppe) is usually made with lots of fresh vegetables and a wholesome broth, but most traditional versions often include fatty sausages and bacon.
When the temperature drops and you’re craving a hearty soup to warm up, whip up a batch of this healthier German Potato Soup.
It features nonfat yogurt to get a creamy consistency and lots of veggies to ramp up the flavor. Topped with crunchy turkey bacon bits, this recipe isn’t short on flavor!
German Potato Soup
- 1 Tbsp. olive oil
- 3 slices turkey bacon, chopped
- ½ medium onion, chopped
- 1 medium leek, chopped
- 2 medium carrots, chopped
- 2 cups shredded cabbage (about ½ head)
- 4 cups low-sodium organic vegetable broth
- 3 medium potatoes, cut into ½-inch cubes
- 1 bay leaf
- 1 tsp. caraway seeds
- ½ tsp. ground black pepper
- ¼ tsp. sea salt (or Himalayan salt)
- ¼ tsp. ground nutmeg
- 4 Tbsp. reduced-fat (2%) plain yogurt
Heat oil in large saucepot over medium high heat.
Add turkey bacon, onion, leek, carrots, and cabbage; cook, stirring frequently, for 6 to 7 minutes, or until vegetables soften.
Add broth, potatoes, bay leaf, caraway seeds, pepper, salt, and nutmeg. Bring to a boil, stirring frequently. Reduce heat to medium-low; gently boil, stirring occasionally, for 12 to 15 minutes, or until potatoes are soft.
Place 2 cups of soup in blender (or food processor); cover with lid and kitchen towel. Blend until almost smooth.*
Return blended soup to saucepot; mix well.
Serve each portion topped with 1 Tbsp. yogurt.
* Before blending hot liquids, check your blender manufacturer’s guidelines and safety instructions as some blenders may not be intended for such use.
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