Kartoffelsuppe mit Speck
A hearty South Tyrolean potato soup seasoned with sweet leek and marjoram, garnished with crisp cured ham, known in Italian as zuppa di patate con speck.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 410 kcal
Equipment
- •Heavy-lidded saucepan
- •Potato masher
- •Chef's knife
- •Chopping board
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 17 g
- carbs
- 48 g
- fibre
- 5 g
- protein
- 18 g
- calories
- 410 kcal
Instructions
- 1
Heat a large heavy-bottomed saucepan over medium heat and add half of the diced Speck.
- 2
Fry the Speck gently until crisp and golden, then transfer with a slotted spoon to a paper-lined plate.
- 3
Add the butter to the rendered fat in the pan along with the sliced leek and the remaining uncooked Speck.
- 4
Cook gently for 8 minutes until the leek collapses and turns sweet without browning.
- 5
Add the diced potatoes, crumbled marjoram, bay leaf, and a light pinch of salt and pepper.
- 6
Pour in the warm stock, bring to a gentle boil, then cover and simmer over low heat for 25 minutes.
- 7
Remove the bay leaf once the potatoes are completely tender and soft when pierced with a fork.
- 8
Crush about half the potato chunks with a masher against the pan bottom to thicken the soup naturally.
- 9
Stir in the cream if using, warm through for 2 minutes, then adjust salt and pepper to taste.
- 10
Ladle into bowls and scatter the reserved crispy Speck and snipped chives generously over the top.
Chef's tips
Use floury, starchy potatoes rather than waxy varieties so they break down easily and give the soup its classic body without added flour. Go light on salt initially, as Speck releases significant salinity into the broth as it simmers.
Ingredient substitutions
- Südtiroler Speck PGI → unsmoked dry-cured ham or pancetta affumicata, though the distinctive juniper smoke flavour will be lost
- dried marjoram → dried oregano or fresh thyme, used sparingly
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently in a saucepan over medium-low heat, stirring occasionally and adding a splash of stock or water if the soup has thickened too much.
Common mistakes to avoid
- •Using a stick blender to puree the entire soup into a smooth baby food consistency rather than leaving a rustic, textured broth.
- •Using waxy salad potatoes which refuse to crush and fail to thicken the soup naturally.
- •Over-salting the broth before the Speck has had time to release its natural cure salt.
Serving suggestions
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