This hearty German Little Potato Soup is full of soul-warming ingredients. It can be easily made vegetarian using vegetable broth, and is a nice addition to a weekly menu.

15 mins
33 mins


  • Large saucepan


  • 1 large sweet onion
  • 1 leek
  • 1.5 lbs Little Potatoes
  • 2 to 3 carrots
  • 2 to 3 celeriac (celery root)
  • 2 Tbsp butter
  • 42 oz chicken or vegetable stock
  • 1 tsp dried thyme
  • 1/4 tsp nutmeg, freshly grated
  • 1 cup half-and-half cream
  • 1/2 cup fresh parsley, chopped
  • (To taste) salt and pepper


  • Step 1

    Trim the leek, only retaining the white and slightly green part, discard the rest. Clean the leek by cutting it vertically in half, wash thoroughly. Slice it in 1/8-inch slices and set aside.

  • Step 2

    Peel and dice the onion, set aside.

  • Step 3

    Slice the little potatoes in half.

  • Step 4

    Peel and slice the carrots.

  • Step 5

    Peel and dice the celeriac, place in a bowl of water so it won't brown with a bit of lemon juice.

  • Step 6

    Melt the butter in a large saucepan over medium heat.

  • Step 7

    Add the onion and leeks and sauté until softened for about five minutes.

  • Step 8

    Add the carrots and drained celeriac and continue to sauté for 2 to 3 minutes.

  • Step 9

    Pour in the chicken broth and add the potatoes.

  • Step 10

    Add the nutmeg, thyme, and season with salt and pepper.

  • Step 11

    Bring to a boil, reduce heat, and simmer with the lid on for 25 minutes.

  • Step 12

    Stir in the cream and adjust the seasonings with salt and pepper.

  • Step 13

    Garnish with chopped parsley.