German Potato Soup: Perfect Recipe!

Okay, settle in, friends, because I’m about to share a recipe that’s near and dear to my heart: my family’s favorite German Potato Soup. Now, I know what you might be thinking: potato soup? Sounds kinda…basic. But trust me, this isn’t your average potato soup. This is German Potato Soup, Kartoffelsuppe, and it’s so much more. It’s creamy, hearty, and packed with flavor, the kind of soup that warms you from the inside out on a cold day. I can still picture myself as a little girl standing next to my Oma, watching her stir a huge pot of this soup. The smell of potatoes, onions, and a hint of smoky bacon filled her cozy kitchen, and it was pure magic.

I wasn’t always a whiz in the kitchen, let me tell you. My first attempt at making this German Potato Soup? Let’s just say it involved a lot of lumpy potatoes and a slightly burnt bottom. But hey, we all start somewhere, right? It was a total “aha” moment when Oma showed me the trick to using an immersion blender for a super smooth texture, a little bit of cream to add some richness and now, it’s pure perfection every time.

Juggling work, kids, and everything else life throws our way means I need recipes that are both delicious and doable. That’s why I love this German Potato Soup so much. It’s relatively quick to make, uses simple ingredients, and everyone in my family devours it without complaint. Plus, it’s a great way to use up those potatoes that are starting to sprout in the pantry (we’ve all been there!). I first stumbled upon a similar recipe in an old German cookbook, but I’ve tweaked it over the years to make it my own, adding a little bit of this and a little bit of that until it became the comforting bowl of goodness it is today. My cooking philosophy has always been about creating simple, wholesome meals that bring people together. And this German Potato Soup embodies that perfectly. If you’re interested, you might want to check out my recipe for sausage, sweet potato and kale soup for another family-friendly recipe!

Ready to try your hand at it? Don’t be intimidated! It’s easier than you think. Let’s get cooking!

What You’ll Need for This German Potato Soup

Alright, let’s gather our ingredients. Here’s what you’ll need to make a pot of this delicious German Potato Soup:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth (or vegetable broth for a vegetarian version)
• 1.5 pounds Yukon Gold potatoes, peeled and cubed
• 4 cups water
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1/4 teaspoon nutmeg
• 1/2 cup heavy cream
• 4 slices bacon, cooked and crumbled (optional, but highly recommended!)
• Fresh parsley, chopped, for garnish

I always use Yukon Gold potatoes for my German Potato Soup. They have a naturally creamy texture that works perfectly in this soup. You could substitute Russet potatoes, but the texture will be slightly different, a bit starchier. When making German Potato Soup, you can find good quality bacon at most grocery stores. But if you really want to up your game, try getting it from a local butcher shop. The flavor is incredible! Here’s a German Potato Soup trick I learned from my mom: don’t overcook the potatoes! You want them to be tender enough to blend, but not mushy. Otherwise, your soup might end up with a gluey texture.

For busy families making German Potato Soup, peeling the potatoes can be a bit of a chore. You can save time by leaving the skins on for a rustic touch. Just make sure to wash them well first! For cost-saving tips, you can often find chicken broth on sale. Stock up when it is, and it will last you a long time. And remember, you can always freeze leftover broth for future soups! Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Looking for more simple potato soup recipes? Check out this roasted garlic potato soup recipe!

Let’s Make This German Potato Soup Together

Okay, friend, let’s get down to business. Follow these steps, and you’ll be enjoying a warm bowl of German Potato Soup in no time!

1. Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. This is the foundation of our flavor, so don’t rush this step. Your kitchen should start to smell amazing!
2. Add the Potatoes and Broth: Add the cubed potatoes, chicken broth, water, salt, pepper, and nutmeg to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender. I learned the hard way with German Potato Soup that cutting the potatoes into uniform sizes helps them cook evenly.
3. Blend the Soup: Using an immersion blender, carefully blend the soup until smooth and creamy. Be careful not to splash yourself! Alternatively, you can transfer the soup to a regular blender in batches, but make sure to vent the lid to prevent pressure buildup.
4. Stir in the Cream: Stir in the heavy cream and heat through. Do not boil after adding the cream, or it might curdle. If you’re looking for another technique, you can check out German Potato Soup (Kartoffelsuppe) – Food and Journeys®.
5. Taste and Adjust: Taste the soup and adjust the seasoning as needed. You might want to add a little more salt, pepper, or even a pinch of nutmeg depending on your preference. Don’t worry if your German Potato Soup seems a little thin at this point. It will thicken as it cools.
6. Garnish and Serve: Ladle the German Potato Soup into bowls and garnish with crumbled bacon and fresh parsley. Serve immediately and enjoy!

In my kitchen, making German Potato Soup usually takes about 30-40 minutes from start to finish. While the German Potato Soup is cooking, I like to tidy up the kitchen a bit or maybe read a few pages of a book. Your German Potato Soup should smell like a comforting blend of potatoes, onions, and a hint of spice. It’s a truly inviting aroma!

Family-tested German Potato Soup shortcut: Pre-chop the vegetables ahead of time. This is a huge time-saver on busy weeknights! This hearty German soup, can be made vegetarian if you substitute vegetable broth for the chicken broth and omit the bacon.

How I Love to Serve This German Potato Soup

My family loves this German Potato Soup when I serve it with a crusty loaf of bread for dipping. It’s the perfect way to soak up all that creamy goodness! We also love it with a side salad for a complete meal. This German Potato Soup is perfect for a chilly fall evening or a cozy winter lunch. It’s also a great dish to bring to potlucks or gatherings because it’s always a crowd-pleaser.

For presentation tips, I like to drizzle a little bit of olive oil on top of the soup before serving. It adds a nice visual appeal and a touch of extra flavor. I also like to use a variety of garnishes, such as chopped chives, sour cream, or even a sprinkle of paprika. If you have extra German Potato Soup, it makes a delicious lunch the next day. Simply reheat it gently on the stovetop or in the microwave. This potato soup recipe, is something you don’t want to miss.

For a seasonal variation, try adding roasted vegetables to the soup. Roasted carrots, parsnips, or sweet potatoes would all be delicious additions. Friends always ask for this German Potato Soup recipe whenever I make it. It’s that good!

Your German Potato Soup Questions Answered

Okay, let’s tackle some of the most common questions I get about making German Potato Soup.

• Can I make this German Potato Soup ahead of time? Absolutely! In fact, I often find that the flavors meld together even more beautifully when the soup sits overnight. Just store it in an airtight container in the refrigerator and reheat it gently before serving.
• Can I freeze German Potato Soup? Yes, you can, but the texture might change slightly. The potatoes can become a little grainy after freezing and thawing. To minimize this, use Yukon Gold potatoes (as I recommend) and avoid overcooking them in the first place. You know what I do when I want to freeze potato soup? I blend it before adding the cream. Then, when I thaw it, I add the cream and heat it through. This helps to prevent the cream from separating and keeps the texture smoother.
• What if my German Potato Soup is too thick? Simply add a little more broth or water until it reaches your desired consistency.
• What if my German Potato Soup is too thin? You can simmer it for a bit longer to allow some of the liquid to evaporate. Alternatively, you can mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry, then whisk it into the soup. Bring it to a simmer and cook for a few minutes until it thickens.
• Can I make this German Potato Soup vegetarian or vegan? Definitely! Use vegetable broth instead of chicken broth. Omit the bacon. For a vegan version, substitute the heavy cream with cashew cream or coconut cream. German Potato Soup (Kartoffelsuppe) – Elavegan can give you some more tips on how to make this recipe vegan.
• What other toppings can I use for this German Potato Soup? The possibilities are endless! Some of my favorites include: croutons, shredded cheese, chopped green onions, a dollop of sour cream, or a sprinkle of paprika.
• Can I use different types of potatoes for this soup? Yes, but the texture will vary. Yukon Gold potatoes are my go-to because they create a creamy soup. Russet potatoes will work, but they might result in a slightly starchier texture. Red potatoes will hold their shape better, but they won’t blend as smoothly. My family prefers the Yukon Gold, it’s just perfect. I once used red potatoes, it was good but just not the same.
• My German Potato Soup tastes bland, what did I do wrong? Don’t worry! Taste is subjective, so here are a few tips that might help, start by tasting and adjusting the seasoning. Add a pinch more salt, pepper, or nutmeg. Consider adding a splash of lemon juice or vinegar to brighten the flavors. Make sure you used enough garlic and onion in the base of the soup.

My Final Thoughts on This German Potato Soup

This German Potato Soup recipe holds a special place in my heart because it reminds me of my Oma and our family traditions. It’s a dish that’s been passed down through generations, and I hope it becomes a favorite in your family too.

My German Potato Soup Pro Tips:

• Don’t skip the nutmeg! It adds a warm, subtle flavor that complements the potatoes perfectly.
• Use an immersion blender for the smoothest texture. Trust me, it makes a huge difference.
• Don’t be afraid to experiment with different toppings and variations. This soup is a blank canvas for your culinary creativity.

Here are a few German Potato Soup variations I’ve tried with my family:

• Spicy German Potato Soup: Add a pinch of cayenne pepper or a dash of hot sauce for a little kick.
• Cheesy German Potato Soup: Stir in some shredded cheddar or Gruyère cheese at the end for a richer, cheesier flavor.
• Smoked Sausage German Potato Soup: Add sliced smoked sausage to the soup for a heartier, more flavorful meal.

My son, loves the cheesy version, while my daughter prefers it with smoked sausage. Me, I’m a bacon and parsley kind of gal. I encourage you to make this German Potato Soup your own. Don’t be afraid to experiment with different ingredients and seasonings to create a soup that you and your family will love.

I hope you enjoy making this soup as much as I do. It’s a simple, comforting dish that’s perfect for any occasion. So go ahead, give it a try! I promise you won’t be disappointed. And if you’re looking for another creamy soup, you should definitely check out my potato soup recipe! German Potato Soup (Kartoffelsuppe) – The Daring Gourmet also has a very similar version, so you can compare them. It’s a warm hug in a bowl of creamy, Hearty German Soup.

German Potato Soup

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This creamy and comforting German Potato Soup is packed with tender potatoes, smoky bacon, and flavorful broth. It’s a hearty and satisfying meal perfect for a chilly day.

• Author: Liliana
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: German

Ingredients

Scale 1x2x3x

• 6 slices bacon, diced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 6 cups chicken broth
• 1.5 lbs Yukon gold potatoes, peeled and diced
• 1 teaspoon dried marjoram
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh parsley, for garnish
• Optional: Crusty bread, for serving

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Instructions

1. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving the bacon fat in the pot.
2. Add the onion to the pot and cook in the bacon fat until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
3. Pour in the chicken broth, add the diced potatoes, marjoram, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
4. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth.
5. Stir in the heavy cream and cooked bacon. Heat through.
6. Serve hot, garnished with fresh parsley and crusty bread, if desired.

Notes

For a vegetarian version, omit the bacon and use vegetable broth. You can also add a dollop of sour cream to each bowl for extra richness.