Chunky Potato Soup
This hearty Chunky Potato Soup is a comforting German classic made with tender potatoes, ham, and creamy Gouda. Slow-simmered for extra flavour, it’s the perfect family meal on a chilly day. Oma’s tip: serve it in hollowed-out bread rolls for a rustic, authentic touch.
Servings 4
Calories 222kcal
Ingredients
- 400 g potatoes
- 1 l vegetable broth
- 1 shallot
- 100 g cooked ham
- 1 tbsp butter
- 1 tbsp flour
- 375 ml milk
- Pepper to taste
- 1 pinch sugar
- 75 g grated medium-aged Gouda
Instructions
- Peel the potatoes and cut them into 2–3 cm cubes. Bring the vegetable broth to a boil in a large pot, add the potatoes, and cook until soft.
- Drain the potatoes, reserving the cooking liquid. If necessary, top it up with broth to make ¾ liter. Set aside.
- Peel and finely dice the shallot. Dice the ham as well. Melt the butter in a pot over medium heat.
- Add the shallot cubes to the butter and sauté until translucent (not browned). Stir in the flour, season with pepper, and cook for 3–4 minutes, stirring.
- Gradually add the reserved cooking liquid, milk, and sugar to the shallot mixture. Stir well, then add the cheese, ham, and potatoes. Simmer gently for 30 minutes, stirring occasionally.
Notes
Oma’s Tip: Traditionally, this soup was served by scooping out small bread rolls or thick slices of farmhouse bread to make edible bowls. The hollowed-out bread was filled with the hot soup, making it a hearty and complete meal.
Nutrition
Calories: 222kcal | Carbohydrates: 28g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 1348mg | Potassium: 660mg | Fiber: 2g | Sugar: 8g | Vitamin A: 775IU | Vitamin C: 26mg | Calcium: 136mg | Iron: 1mg