Name: German Potato Soup
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Ingredients: 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

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!

3.79 from 38 votes

German Potato Soup

You won't be missing the extra calories in this lighter version of German potato soup, especially when there are crunchy turkey bacon bits sprinkled on top.

Course Soup

Prep Time 8 mins

Cook Time 22 mins

Total Time 30 mins

Servings 4 servings, approx. 1½ cups each

Calories 241 kcal

Author BODi

Ingredients

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

Instructions

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.

Recipe Notes

* Before blending hot liquids, check your blender manufacturer’s guidelines and safety instructions as some blenders may not be intended for such use.

Portion Fix Containers
1 Green
1½ Yellow
1 tsp.

2B Mindset Plate It!
Add more veggies and a protein for lunch.

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