German Potato Soup


  • 3 tablespoons olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 large carrot, diced
  • 1 celery stalk, diced
  • 1 lb potatoes, approximately 3-4 medium potatoes
  • 3 cups vegetable stock
  • 1 bay leaf
  • 1 cup heavy cream
  • 2 tbsp butter
  • Zest of 1 lemon
  • ¼ cup green onions, sliced
  • Salt and pepper to taste
  • ½ teaspoon cumin
  • ¼ nutmeg (optional)
  • Additional green onion for garnish



  1. Heat olive oil in a large pot over medium heat. Add onions and garlic and season with salt and pepper. Cook until soft and fragrant.
  2. Add carrot and celery. Stir and cook for 3-4 minutes.
  3. Add the diced potatoes, stock, and bay leaf to pot. Cover and bring to a boil.
  4. Let simmer until vegetables have softened.
  5. Pour in heavy cream and butter. Stir until fully combined.
  6. Using an immersion blender, puree soup to desired consistency (I like to leave some vegetable chunks!)
  7. Once blended, add lemon zest, cumin, and nutmeg. Stir to combine.
  8. Stir in green onions and cook for an additional 3-4 minutes.
  9. Serve warm and garnish with additional green onions if desired.


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