German Potato Soup is a hearty, comforting bowl that’s filled with tender potatoes, smoky bacon, and a rich, flavorful broth. This soup is simple but satisfying, with just the right balance of creamy and chunky textures that make it a perfect meal for chilly days.
I love how easy it is to make this soup and how it warms up the whole kitchen with its delicious smell. The bacon adds a nice smoky touch, and the potatoes give the soup a gentle thickness without being heavy. I usually toss in some fresh herbs like parsley for a little pop of color and flavor—it makes the soup feel extra special.
One of my favorite ways to enjoy German Potato Soup is with a slice of crusty bread on the side, perfect for dipping and soaking up every bit of the broth. It’s a recipe that always brings everyone to the table, whether it’s a casual weeknight dinner or a cozy weekend lunch. I find it’s the kind of soup that feels like a warm hug in a bowl.
Key Ingredients & Substitutions
Bacon: This gives the soup its smoky flavor and a bit of crisp texture. If you want a vegetarian version, try smoked paprika or a smoked sausage alternative.
Potatoes: Use starchy potatoes like Russets for a creamy texture, or Yukon Gold for a bit more firmness. Both work well in this soup.
Broth: Chicken or vegetable broth adds depth. If you need a richer taste, use homemade broth or low-sodium versions to control salt.
Heavy Cream or Sour Cream: This adds creaminess. For a lighter option, try half-and-half or milk, but cream or sour cream gives that classic rich finish.
Marjoram (or Thyme): Marjoram gives a mild, sweet herbal note. Thyme is a good substitute if you don’t have marjoram.
How Do I Get the Perfect Texture for the Soup?
The balance between creamy and chunky is key in German Potato Soup.
- After boiling until tender, mash part of the potatoes with a potato masher or use an immersion blender. Don’t puree it completely—leave some potato chunks for texture.
- This method thickens the soup naturally without needing extra flour or starch.
- Adding cream or sour cream at the end makes the soup smooth and rich—just warm it gently to avoid curdling.
Equipment You’ll Need
- Large soup pot – big enough to hold all ingredients and simmer the soup evenly.
- Wooden spoon – perfect for stirring without scratching your pot.
- Knife and cutting board – for chopping potatoes, onions, carrots, and bacon safely.
- Potato masher or immersion blender – to mash some potatoes for the soup’s creamy texture.
- Slotted spoon – handy for lifting crispy bacon out of the pot without the fat.
Flavor Variations & Add-Ins
- Swap bacon for smoked sausage like kielbasa to add extra smoky, meaty flavor.
- Add chopped leeks instead of onions for a milder, sweeter flavor.
- Mix in some cooked diced ham or pancetta for different hearty meats.
- Stir in shredded cheddar or Swiss cheese at the end for a richer, cheesy soup.
How to Make German Potato Soup?
Ingredients You’ll Need:
Main Ingredients:
- 6 slices bacon, chopped
- 4 cups potatoes, peeled and diced (about 4 medium potatoes)
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup water
- 1 teaspoon dried marjoram (or thyme)
- Salt and black pepper, to taste
- 1/2 cup heavy cream or sour cream
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and chop the ingredients, around 25 minutes to cook the soup, including simmering until the potatoes are tender, and an extra 5 minutes to finish and serve. In total, you can expect to spend about 40 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot, cook the chopped bacon over medium heat until it’s nice and crisp. Once done, use a slotted spoon to remove the bacon from the pot and set it aside. Keep the bacon fat in the pot—that’s where the flavor starts!
2. Sauté the Vegetables:
Add the chopped onion and diced carrots to the pot with the bacon fat. Cook them for about 5 minutes, stirring occasionally, until the veggies are soft and fragrant. Then stir in the minced garlic and cook for another minute.
3. Add Potatoes and Broth:
Pour in the diced potatoes, broth, and water. Bring everything to a gentle boil. Then lower the heat to a simmer. Add the dried marjoram (or thyme) and season with salt and black pepper. Let the soup cook uncovered for about 20 minutes until the potatoes and carrots are tender.
4. Mash Some Potatoes:
Use a potato masher or an immersion blender to mash some of the potatoes right in the pot. This helps thicken the soup while leaving plenty of potato chunks for a cozy, hearty texture.
5. Finish with Cream and Serve:
Stir in the heavy cream or sour cream, warming it gently without boiling. Taste the soup and adjust seasoning if needed. Serve the soup hot, topped with the crispy bacon bits and fresh parsley for a bright finish.
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes to save time. Just thaw them completely before adding to the soup to ensure even cooking and avoid excess water in the broth.
Can I Make German Potato Soup Ahead of Time?
Absolutely! The flavors actually deepen if you make it a day ahead. Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or water if it gets too thick.
What Can I Substitute for Bacon?
If you prefer a vegetarian option, skip the bacon and sauté the onion and carrots in olive oil or butter instead. You can also add smoked paprika to mimic that smoky flavor.
How Do I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. Reheat on the stove over low heat, stirring occasionally to warm evenly. For longer storage, you can freeze the soup for up to 2 months—just thaw overnight in the fridge before reheating.
