Berliner Kartoffelsuppe / Berlin-style Potato Soup

Submitted by Chuck in Evergreen

January 11, 2016


12 0z. Bacon, chopped

1 – 1-1/2 packages Hotdogs, sliced

3 qts. Water

½ Celery Root (Celeriac), peeled and chopped     (3-4 Stalks of celery may be substituted)

6-8 Carrots, sliced

¼ bunch Parsley, chopped

1 small Leek, chopped    ( 1 medium Onion may be substituted)

2  – 2-1/2 lbs. Potatoes, peeled and cubed

Salt, Pepper


Fry bacon and sliced hot dogs together in a large, 5-6 qt. pot. Add water, chopped vegetables. Bring to a boil, simmering until the potatoes are soft. Season to taste. The soup tastes best when reheated, allowing the flavors to blend and the potatoes to begin to break down.
(Thanks to the Herrnbrodt family of Berlin-Neukoelln!)

Warren's notes: Chuck called this in to The Restaurant Show following a request from a listener for German Potato Soup. His on-air instructions were rather vague--a little of this, a handful of that. He said it was very forgiving. He later sent me the above recipe in which he included amounts for each ingredient, but said it was far from cast in concrete.

Another listener called in a few weeks later to say she had made it, but substituted bratwurst for the hot dogs, and chicken broth for the water. She also said she'd added some instant mashed potatoes to make the soup "creamier."

Subsequently, I made this at home. I substituted Cajun andouille sausage for the hot dogs, and threw some chicken bouillon powder into the water. We also used the celery and the onion. We began with a 6-quart pan, but realized that not everything would fit, so we moved up to a large stock pot. I don't know what the original caller was looking for when he asked for potato soup. I guess I was thinking more of a vichyssoise, which this is not. That being said, it's a very delightful soup. Just be warned, it makes a lot!  WB