German Potato Soup is a hearty and cozy bowl filled with tender potatoes, smoky bacon, and a touch of onion and carrot for sweetness. It’s the kind of soup that feels like a warm hug on a chilly day, with a rich broth that’s both filling and comforting.
I love making this soup because it’s so simple to put together, yet it has a depth of flavor that always impresses. The bacon adds just the right amount of smokiness, and the potatoes give the soup a nice, creamy texture without needing to add any cream. One little tip I have is to mash some of the potatoes right in the pot to make it extra thick and satisfying.
Whenever I serve this German Potato Soup, I like to sprinkle a bit of fresh parsley or chives on top and pair it with some crusty bread. It’s perfect for a family dinner or when friends come over and want something warm and comforting. This soup always feels like a little piece of home, no matter where you are.
Key Ingredients & Substitutions
Potatoes: Use starchy potatoes like Russets for a fluffy texture when mashed, or Yukon Golds for a creamier feel. I like Yukon Gold—they hold shape but also give a lovely creaminess.
Bacon: Bacon adds smoky flavor and fat for sautéing veggies. Turkey bacon works in a pinch, but the soup won’t have quite the same smoky depth.
Broth: Chicken broth gives richness, but vegetable broth is a great vegetarian option. Use low-sodium broth so you can control the salt.
Herbs: Marjoram or thyme bring warmth and subtle earthiness. If you don’t have these, dried oregano or rosemary can work but use sparingly.
How Can I Get the Perfect Creamy Texture Without Cream?
This soup gets its smoothness by mashing part of the potatoes, not by adding cream. Here’s how to do it:
- Cook potatoes until very tender.
- Remove about one-third of the soup and potatoes.
- Mash this portion with a potato masher or use an immersion blender for smoothness.
- Return the mashed mix to the pot and stir well. This thickens the soup naturally.
- If you want it thinner, add broth or water a little at a time until you get your preferred consistency.
Try not to mash the whole batch or it can get gluey. Leaving some potato pieces whole adds nice texture to the soup.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking all the ingredients together and simmering the soup evenly.
- Wooden spoon – great for stirring without scratching your pot and helping to mash potatoes gently.
- Potato masher or immersion blender – use this to mash part of the potatoes for that creamy texture without cream.
- Sharp knife and cutting board – essential for chopping your vegetables and bacon safely and quickly.
- Ladle – makes serving the soup easy and mess-free.
Flavor Variations & Add-Ins
- Swap bacon for smoked sausage or kielbasa to add a smoky, meaty flavor that’s popular in German cooking.
- Add chopped leeks or celery with the onions for extra depth and a bit of crunch.
- Stir in some sour cream or crème fraîche at the end for a tangy, richer soup if you want it creamier.
- Top with shredded sharp cheddar or Swiss cheese to melt into the hot soup for extra comfort and gooeyness.
How to Make German Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 6 large potatoes, peeled and diced
- 4 slices bacon, chopped
- 1 medium onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup water (optional, adjust as needed)
- 1 tsp dried marjoram or thyme
- Salt and black pepper to taste
- 2 tbsp butter or oil
- Fresh parsley or chives, chopped (for garnish)
How Much Time Will You Need?
This German Potato Soup takes about 10 minutes to prep and around 30 minutes to cook, so a total of roughly 40 minutes from start to finish. It’s a great dish to make on a cozy day when you want something warm and filling quickly.
Step-by-Step Instructions:
1. Cook the Bacon:
Start by heating a large pot on medium heat. Add the chopped bacon and cook it until crispy. Use a slotted spoon to remove the bacon bits and set them aside, but keep the bacon fat in the pot — this will add great flavor to the soup.
2. Sauté the Veggies:
If you need, add butter or a little oil to the pot with the bacon fat. Toss in the finely chopped onion, minced garlic, and diced carrots. Sauté these together for about 5 to 7 minutes, until they’re soft and smell wonderful.
3. Add Potatoes and Broth:
Put the diced potatoes into the pot, then pour in the broth. If the broth doesn’t cover the veggies completely, add some water until everything is nicely submerged.
4. Season and Simmer:
Stir in your dried marjoram or thyme. Bring the pot to a boil, then lower the heat so it simmers gently with the lid partially on. Let the veggies cook until the potatoes and carrots are tender, about 20 to 25 minutes.
5. Make the Soup Creamy:
Carefully take out about one-third of the soup — potatoes and all — and mash it with a potato masher or blend it smooth with an immersion blender. Put this creamy mix back into the pot and stir well. This thickens the soup naturally without adding cream.
6. Season to Taste:
Add salt and black pepper as you like. Warm the soup through for a few more minutes, stirring occasionally.
7. Serve and Garnish:
Ladle the soup into bowls. Sprinkle the reserved crispy bacon bits and fresh parsley or chives over the top for a fresh, colorful finish.
8. Enjoy!
Serve hot with your favorite crusty bread for dipping. This soup is best enjoyed fresh but also tastes great the next day!
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes to save time. Just add them directly to the pot and cook a bit longer until they are tender since frozen potatoes may take more time to soften.
How Do I Store Leftover German Potato Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally to keep the soup creamy and evenly warmed.
Can I Make This Soup Vegetarian?
Absolutely! Skip the bacon and use vegetable broth instead of chicken broth. You can add smoked paprika or liquid smoke for a smoky flavor without the meat.
Can I Prepare This Soup in Advance?
Yes! Make the soup up to 2 days ahead, then refrigerate. Reheat on the stove before serving and add fresh herbs and crispy bacon bits right before serving for the best flavor.