Potato soup (Kartoffelsuppe)
A thick, gentle potato soup, often with sliced sausages.
Well-cooked hot dish
Ingredients
- potatoes
- carrot
- celeriac
- leek
- onion
- stock
- marjoram
- optional sausages
- salt
How it is prepared
Vegetables simmer in stock until soft and are partly mashed; sausages are added at the end and heated through.
Food safety with low immunity
- Cook meat right through: steaming hot inside, with no pink parts or pink juices.
- Avoid dry-cured or cold-smoked sausage and ham with low immunity, or heat them in the dish until steaming.
Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →
Storage
Cool quickly (within 2 hours), refrigerate in shallow containers and eat within 1–2 days; with low counts many teams advise 24 hours. You can freeze portions.
Reheating
Reheat only once — bring to the boil, stirring. It should be steaming hot, not just warm.
Symptoms it may suit
- Nausea. Mild and not too greasy; can be eaten in small portions, warm or at room temperature.
- Mouth sores. Soft and moist; easier to eat without spicy or sour additions.
- Diarrhoea. In a low-fat, gentle version it may be better tolerated with diarrhoea.
- Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
These are general observations: what suits you can change from day to day.
Treatment phases
- Before treatmentmay suit
- During a coursemay suit
- Low counts (neutropenia)Freshly cooked and hotmay suit
- Between coursesmay suit
- After treatmentmay suit
Phase notes are general. During low counts, follow only your care team’s food rules.
If you have other conditions
- Kidney disease. Can be a source of potassium (tomato, potato, pulses, dried fruit). With kidney disease, discuss potassium limits with your team.
- Diabetes. Rich in carbohydrates (rice, potato, dough). With diabetes, discuss portion size and blood sugar with your team.
- High blood pressure, Heart disease, Kidney disease. Often salty (stock, salty cheese, sausage, pickles). With high blood pressure, heart or kidney disease, discuss salt limits with your team.
- Heart disease, High blood pressure, Kidney disease. Contains processed meat (sausage, bacon, ham). With heart disease, high blood pressure or kidney disease, discuss it with your team.
Nutrition (per 100 g)
| Energy | 90 kcal |
|---|---|
| Protein | 1.5 g |
| Fat | 4.7 g |
| Carbohydrate | 10.5 g |
| Fibre | 1.2 g |
| Sodium | 240 mg |
Figures are for a comparable item in the USDA FoodData Central database: “Soup, potato”. Home recipes vary — treat this as a rough guide, not an exact calculation. USDA FoodData Central, FDC ID 2709556
More from this cuisine
Related topics
Food safetyNeutropenic diet (low-microbial diet)PasteurisedCore cooking temperatureLeftoversCross-contamination
Sources
- Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
- FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
- USDA Food Safety and Inspection Service. Leftovers and Food Safety
- U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
- Food Standards Agency (UK). Chilling
- World Health Organization (WHO). Five keys to safer food manual
- Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
- National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
- BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
- U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)