Signature Dish - Saxon Potato Soup - Hotel Taschenbergpalais Kempinski Dresdentitle="Signature Dish - Saxon Potato Soup - Hotel Taschenbergpalais Kempinski Dresden" />

Taschenbergpalais Signature Dish

A charming sense of straightforwardness and indigeneous elegance are the key ingredients of our signature dish in Dresden: Saxon Potato Soup.

Saxon Potato Soup - Hotel Taschenbergpalais Kempinski Signature Dish

Served daily or on your wedding day -

Soup is always good, they say.

A meal or menu without bisque,

Is not joyful and at risk [...]

Prepared in any style or shape

Take some more - just for your sake!

- Saxon Saying (German by Angelika Weiß)


More than a recipe.

At Grand Hotel Taschenbergpalais Kempinski we place great emphasis on the idea of European excellence, an attitude that can be seen clearly in our culinary approach. The name itself represents highest quality and passionate hospitality – also key values of Executive Chef Joerg Mergner’s culinary philosophy: “The taste must be real, the dish unique”.

Consequently, as many products as possible are sourced from regional suppliers while our love for detail and our passion for professionalism are reminiscent of international haute cuisine. A charming sense of straightforwardness and indigenous elegance blended together with a rich heritage are the secret ingredients for our signature dish at Hotel Taschenbergpalais Kempinski - traditional Saxon Potato Soup.


You need…

(serves about 10 guests)

  • 2,5kg potatoes, unprocessed, floury
  • 750g carrots & root celery, peeled
  • 300g onions
  • 100g shalots
  • 3 or 4 pcs. of garlic
  • 400g bacon
  • 350g Räucherling (cold-smoked pork fillet)
  • 100g Butaris
  • 1 bunch of parsley
  • ½ bunch of thyme
  • Majoram, crushed
  • Salt and black pepper


Mise en Place (before you start heating up the stove)

  • 1 pot with the peeled and cut potatoes (add water and a little salt)
  • 1 pot with walnut-sized parts of carrots and celery; marinate thyme and garlic. Chef says: "Do not use too much celery and marinate about half of the thyme and the peeled garlic, do not use the salt too generously!“)
  • 1 pan with diced onions
  • 1 pan with diced bacon and finely diced shalots, mix ratio 1:1
  • 10 thin slices of Räucherling, prepared on a tray ready to be briefly roasted under the salamander
  • 5 or 6 slices of fried bacon
  • Chopped parsley


How it is done:

  • Boil potatoes in water until they are thoroughly cooked, use only a little salt
  • Pour out potatoes and let them steam-dry (do not keep the water)
  • Boil the vegetables together with garlic and thyme in enough water until they become nice and soft. Pour out and keep the water!
  • Remove thyme
  • Use a coarse whisker to dissipate the potatoes and the vegetables
  • Add the vegetables to the potatoes and slowly fill up with vegetable stock until the consistency becomes as thick as desired
  • Stir-fry 5 or 6 slices of bacon, pull them into chunks and add them to the soup
  • Add about half of the stirred bacon and shalot mix to the soup, keep the rest for later to use as topping
  • Add crushed majoram and pepper, taste you soup and add salt if necessary
  • Boil the soup up and stir a couple of times. Add chopped parsley. 


Pour soup into a deep plate and sprinkle with some bacon and shalot mix. Use on slice of Räucherling per plate and topp off with thyme and stir-fried onions.

Done and delicious!

Sächsische Kartoffelsuppe - Kulinarische Handschrift Hotel Taschenbergpalais