Celebrate Oktoberfest with this kartoffelsuppe German potato soup and it's made quick and easy in only 15 minutes with the Instant Pot!
Servings: 4 servings
Ingredients
- 2 fatty bacon slices or substitute olive oil
- 1 large leek
- 1 medium onion , peeled and diced
- 2 carrots , peeled and diced
- 4 large yukon gold or russet potatoes (about 2 pounds) , peeled and diced
- 5 cups chicken or vegetable broth (use 4 cups for a thicker soup)
- 1/4 teaspoon dried marjoram
- 2 wieners , cut into bite sized slices (omit or use meat-free hot dogs for vegetarian version)
- salt and pepper , to taste
- optional: minced fresh garlic chives for garnish
Instructions
- 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.
- 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.
- 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.
- Visit German Potato Soup@www.tastyeverafter.com For Recipe Instructions.