German Potato Soup
German Potato Soup is a hearty, comforting dish that's perfect for chilly days. It’s full of tender potatoes, smoky bacon, and flavorful onions simmered together in a rich broth that…
By Emily
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Reading time: 6 min
German Potato Soup is a hearty, comforting dish that’s perfect for chilly days. It’s full of tender potatoes, smoky bacon, and flavorful onions simmered together in a rich broth that feels warm and satisfying with every spoonful. The soup has a lovely creamy texture without being too thick, making it just right for a cozy meal.
I love making this soup because it’s easy to whip up and always brings everyone to the table with smiles. One of my favorite touches is adding a little fresh parsley on top for a pop of color and freshness. I also like to cook the bacon until it’s crispy and stir some into the soup to get that smoky, savory flavor throughout.
For serving, I usually pair it with crusty bread or some soft pretzels, which are great for dipping and soaking up every last drop. This soup reminds me of family gatherings where the simple, old-fashioned flavors bring people closer together. It’s one of those recipes that feels like a warm hug in a bowl every time I make it.
Key Ingredients & Substitutions
- Bacon
- Bacon adds smokiness and depth to this soup. If you want a lighter or vegetarian version, try smoked tempeh or mushroom bacon for that savory flavor.
- Potatoes
- Starchy potatoes like Russets work best as they break down slightly and thicken the soup. For a firmer texture, use Yukon Gold potatoes.
- Broth
- Chicken broth gives great flavor here, but vegetable broth is a fine substitute for vegetarians or to keep it lighter.
- Marjoram & Bay Leaf
- These herbs bring an authentic German flavor. If you don’t have marjoram, oregano is a good replacement. Don’t skip the bay leaf, it adds a subtle depth.
- Heavy Cream or Sour Cream
- These add creaminess. You can swap sour cream for Greek yogurt or coconut milk for a dairy-free option. Add at the end to avoid curdling.
How Can You Get the Perfect Creamy Texture Without Over-Thickening?
This soup’s creamy but not heavy. To achieve that, you want some potatoes to break down and thicken the broth naturally, but still keep chunks for texture.
- After cooking, use a potato masher right in the pot to lightly mash some potatoes.
- If you want it even creamier, blend about a third of the soup with an immersion blender, then mix back in.
- Adding cream or sour cream last keeps the soup silky without making it too thick.
- Keep an eye while stirring so you don’t smash all the potatoes—leave some nice chunks for bite.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – perfect for even heating and slow simmering the soup.
- Wooden spoon – helps stir without scratching your pot or breaking the potatoes too much.
- Sharp knife and cutting board – essential for chopping the bacon, onions, carrots, and potatoes safely.
- Potato masher or immersion blender – to mash some potatoes and add creaminess to the soup.
- Ladle – makes serving the soup easy and mess-free.
Flavor Variations & Add-Ins
- Swap bacon for smoked sausage to give the soup a heartier, meaty flavor that pairs well with potatoes.
- Add chopped leeks or celery with onions for extra vegetables and a mild, fresh taste.
- Stir in shredded cheddar or Swiss cheese at the end for a richer, cheesy twist.
- Include a pinch of nutmeg or smoked paprika to deepen the flavor, especially if you like a little warmth or smokiness.
How to Make German Potato Soup
Ingredients You’ll Need:
- 6 slices bacon, chopped
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 4 medium carrots, diced
- 6 medium potatoes, peeled and diced
- 4 cups chicken broth (or vegetable broth)
- 1 cup water
- 1 tsp dried marjoram
- 1 bay leaf
- Salt and pepper, to taste
- ½ cup heavy cream or sour cream (optional, for creaminess)
- Fresh parsley, chopped (for garnish)
- Crusty bread or rolls, for serving
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and around 25 minutes to cook. In total, plan for about 35 minutes from start to finish—perfect for a warm and cozy meal on a chilly day.
Step-by-Step Instructions:
1. Cooking the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it’s nice and crispy. Use a slotted spoon to remove the bacon pieces and set them aside. Keep the flavorful bacon fat in the pot to cook the veggies.
2. Sautéing the Vegetables:
Add the chopped onion to the bacon fat in the pot. Cook it for about 5 minutes until it’s soft and translucent. Then, stir in the minced garlic and cook for another minute until you can smell its delicious aroma.
3. Adding Potatoes and Carrots:
Stir in the diced carrots and potatoes, making sure they get coated with the bacon fat and onions. This helps build a tasty base for your soup.
4. Simmering the Soup:
Pour in the chicken broth and water, then add the dried marjoram and bay leaf. Give everything a good stir, bring the soup to a boil, then lower the heat to a gentle simmer. Cover the pot and cook for about 20 to 25 minutes, or until the potatoes and carrots are tender.
5. Finishing Touches:
Remove the bay leaf. For a creamier texture, lightly mash some of the potatoes right in the pot using a potato masher, or blend a portion of the soup if you like. Stir in the heavy cream or sour cream, if you’re using it, and season with salt and pepper to your liking.
6. Serving:
Serve the soup hot. Top each bowl with the crispy bacon pieces and a sprinkle of fresh chopped parsley. Don’t forget some crusty bread or rolls on the side for dipping!
German Potato Soup — FAQ
Frozen potatoes, storage, vegetarian swaps, and dairy-free options.
Can I Use Frozen Potatoes for This Soup?
Yes—frozen diced potatoes work well. Add them straight to the pot (no thawing) and simmer a few minutes longer until tender.
How Long Can I Store Leftover German Potato Soup?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even warmth.
Can I Make This Soup Vegetarian?
Absolutely. Swap the bacon for mushrooms or a pinch of smoked paprika for a savory, smoky note, and use vegetable broth instead of chicken broth.
Is It Okay to Skip the Cream or Sour Cream?
Yes—the soup is still delicious without dairy. For a creamy feel, lightly mash some of the potatoes in the pot to thicken the broth naturally.