Potato Soup from the Upper Rhine

Palatine Potato Soup (Gumbeersupp)

Course: SoupsCuisine: Germany – PalatinateDifficulty: Medium

Potatoes were introduced to Germany at different times in different places. In the Palatinate, they arrived in the 17th century, and it soon became one of the most important potato-growing regions in the Holy Roman Empire. This Palatine version of the common potato soup uses Riesling in the base, local blood sausage, and local herbs.


  • Soup
  • 1 kg Potatoes of the softer kind for making mash or soup

  • 1-2 Carrots

  • 1 large Leek (only the white part)

  • 100 g Celery Root

  • 2 large Onions

  • Garlic Cloves to taste

  • 2 Tbsp Butter

  • 2-3 Stalks of Celery with Leaves

  • 250 ml Riesling

  • 1 L Beef Broth

  • 250 ml Heavy Cream

  • 1-2 tsp Salt depending on the broth

  • 1 tsp ground White Pepper

  • 2 tsp dried Thyme

  • Garnish
  • Chopped parsley

  • 400 g Blood Sausage (Note that you want hard or cooked blood sausage, otherwise it will dissolve into the soup)


  • Cut the potatoes and vegetables into chunks
  • Start by frying the onions in the butter until the water has evaporated
  • Then add the rest of the vegetables to the pot and sautee for a few minutes while stirring frequently.
  • Add riesling and the broth, bring to a boil and let simmer for 25-30 minutes.
  • Now add the heavy cream and the spices and blend everything with an immersion blender or transfer to a food processor.
  • Fry the slices of blood sauces to add some flavor and add to the soup as a garnish with the parsley.

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