Potato cream soup with marjoram

by Milena
Kartoffel Creme Suppe

Ingredients you need for your Potato Cream soup

  • 500 gr potatoes
  • 1 large onion
  • 1 clove garlic
  • 1 liter bio vegetable stock
  • 1 liter water
  • 3 spoons heavy cream (optional)
  • Sea salt
  • Freshly ground black pepper
  • fresh marjoram


1/2 fresh paprika (optional)

A creamy potato soup is so simple and at the same time so delicious. This recipe could be made as vegan and vegetarian – just skip the bacon and/or the cream. I have added some freshly chopped paprika on top for some freshness and color. I just think then it looks just more beautiful when decorated with some more color. It is your decision if you want to add some. The rest of the recipe is classic potato soup with some marjoram.

Marjoram is a culinary herb from the same family as oregano. There are several varieties of marjoram; all have different-sized leaves that are green, yellow or variegated. Although all marjoram varieties are fragrant and taste delicate when cooked, each has a different flavor depending on the climate in which it has been grown.

How to cook the Potato Cream Soup with Marjoram

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5 from 2 votes

Potato cream soup with marjoram

Try this lovely cream soup from potatoes with the delicious flavor of fresh herbs like the marjoram.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 33 minutes
Servings 4 people


  • 500 g potatoes
  • 1 onion
  • 1 clove garlic
  • 1 liter bio vegetable stock
  • 1 liter Water
  • 3 tbs heavy cream optional
  • 2 tbs fresh marjoram
  • sea salt
  • fresh pepper


  • 1/2 fresh paprika


  • Peel and cut the potatoes into small cubes. Peel and chop the onion and the garlic glove.
  • Heat the olive oil over medium heat in a large soup pot. Add the chopped onion and chopped garlic and cook, stirring regularly, until soft and wilted, about 5 minutes. Adjust the heat as necessary so as not to brown.
  • Add the potatoes into the pan. Pour the stock and the water, season with salt and pepper to the pot and bring to a boil. Cover and turn the heat down to low. Add the marjoram leaves. Simmer for 15 minutes, or until the potatoes are very soft.
  • Purée the soup with a hand-held blender until smooth or use a standard blender and purée in batches. If you want to add the cream to your soup add it here and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out.


  • Cut some red paprika in small pieces.
  • Decorate the dish with paprika and fresh marjoram.

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