German Potato Soup is a warm and comforting dish that’s perfect for chilly days. It features tender potatoes, smoky bacon, and a rich broth that comes together to create a hearty, stick-to-your-ribs kind of meal. The soup is often finished with a touch of cream or milk to make it smooth and inviting, and some versions add savory herbs or onions for extra flavor.
I love making this soup because it feels like a big, cozy hug in a bowl. One tip I always follow is to cook the potatoes just right so they melt a little into the broth, giving it that fantastic thick texture without needing any extra thickeners. Also, cooking up crispy bacon bits to sprinkle on top is my favorite part—it adds such a nice crunch and smoky taste that everyone raves about.
When I serve German Potato Soup, I like to pair it with crusty bread or a simple side salad to keep things balanced. It’s one of those recipes that brings people together around the table because it’s filling, flavorful, and just plain good. Whether you’re making it for a weeknight dinner or a weekend meal with friends, this soup is sure to warm both stomachs and hearts.
Key Ingredients & Substitutions
Potatoes: Using starchy potatoes like Russets helps make the soup creamy when you mash some chunks. If you prefer firmer chunks, use Yukon Gold potatoes—they hold their shape well.
Bacon: Bacon gives the soup its smoky flavor. If you want a veggie version, try smoked paprika or liquid smoke and skip the bacon. Turkey bacon works too for a lighter option.
Broth: Chicken broth is classic, but vegetable broth works just as well for a vegetarian twist. Use low-sodium versions so you can control the salt.
Sauerkraut: This adds a tangy bite and some authentic German flair. If you don’t have it or prefer less tang, you can leave it out or substitute with a splash of vinegar.
How Do I Get the Perfect Texture for German Potato Soup?
The secret to a great texture is in how you cook and mash the potatoes:
- Cook potatoes until just tender; overcooking can make soup too mushy.
- Remove the bay leaf first, then gently mash some potatoes in the pot with a spoon or masher. This thickens the soup naturally.
- Leave some potato pieces whole for nice texture and bite.
- If you want a richer, creamier soup, stir in milk or cream at the end—but add it slowly to avoid curdling.
This method creates a hearty, cozy soup without needing extra thickening agents. It’s simple and feels homemade every time.
Equipment You’ll Need
- Large soup pot – perfect for cooking all the ingredients evenly and giving plenty of room to stir.
- Slotted spoon – handy for removing crispy bacon bits without lifting extra liquid.
- Wooden spoon or potato masher – helps gently mash some potatoes right in the pot to thicken the soup.
- Knife and cutting board – for chopping vegetables and bacon safely and easily.
- Measuring cups and spoons – to get the broth, spices, and other ingredients just right.
Flavor Variations & Add-Ins
- Swap bacon for smoked sausage slices for a heartier meal with a different smoky taste.
- Add diced celery or leeks for extra flavor and crunch in the vegetables.
- Stir in shredded cheddar cheese just before serving for a creamy, cheesy twist.
- Mix in cooked, diced ham instead of bacon for a milder but still savory flavor.
How to Make German Potato Soup?
Ingredients You’ll Need:
- 6 medium potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 1 large onion, finely chopped
- 2 medium carrots, diced
- 4 slices bacon, chopped
- 2 cloves garlic, minced
- 1 tablespoon butter or oil
- 1 teaspoon marjoram
- 1 bay leaf
- Salt and black pepper to taste
- ¼ cup fresh parsley, chopped (plus extra for garnish)
- ½ cup sauerkraut (optional but traditional)
- 1 tablespoon flour (optional, for thickening)
- ½ cup milk or cream (optional, for creamier texture)
How Much Time Will You Need?
This soup takes about 15 minutes of preparation and chopping, plus around 25-30 minutes of cooking time. If you choose to thicken the soup or add sauerkraut, include an extra 5 minutes. Overall, plan for about 40 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Bacon and Sauté Veggies:
In a large pot over medium heat, cook the chopped bacon until crispy. Use a slotted spoon to remove the bacon pieces and set them aside, leaving the flavorful bacon fat in the pot. Add butter or oil if needed. Sauté the chopped onion and minced garlic in the bacon fat until soft and fragrant, about 4-5 minutes. Stir occasionally to prevent burning.
2. Add Carrots, Potatoes, and Broth:
Add the diced carrots to the pot and cook for another 3-4 minutes. Then add the diced potatoes, broth, bay leaf, and marjoram. Stir to combine everything, then bring the soup to a boil.
3. Simmer and Add Sauerkraut:
Lower the heat to a gentle simmer. Cook until the potatoes and carrots are tender, about 20 minutes. If you’re using sauerkraut, rinse and drain it well, then add it to the pot and simmer for another 5 minutes.
4. Thicken and Finish the Soup:
To thicken the soup, mix the flour with a little cold water until smooth, then stir the mixture into the soup. Cook for 5 more minutes. Remove the bay leaf. Use a spoon or potato masher to gently mash some of the potatoes right in the pot for a creamy texture, keeping some potato pieces chunky.
5. Add Cream and Seasonings:
Stir in the milk or cream if you prefer a richer soup. Season with salt and pepper to your taste. Add the cooked bacon bits and chopped parsley, reserving some parsley for garnish.
6. Serve and Enjoy!
Ladle the soup into bowls and garnish with extra crispy bacon and fresh parsley. Serve hot, ideally with some crusty bread on the side for dipping. Enjoy your cozy, hearty German Potato Soup!
Can I Use Frozen Potatoes for German Potato Soup?
Yes, you can use frozen diced potatoes to save prep time. Just add them directly to the pot and cook until tender, though cooking times might be slightly shorter since frozen potatoes are partially cooked.
Can I Make This Soup Vegetarian?
Absolutely! Replace bacon with smoked paprika or liquid smoke for that smoky flavor, and use vegetable broth instead of chicken broth. Skip the bacon garnish or substitute with crispy fried mushrooms.
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 low heat, stirring occasionally to avoid sticking or burning. You may want to add a splash of broth or milk to loosen the soup when reheating.
Can I Make German Potato Soup Ahead of Time?
Yes! The flavors often deepen overnight, making it even better the next day. Prepare the soup fully, cool it, then refrigerate for up to 2 days before reheating gently. Add fresh parsley and crispy bacon garnish just before serving for the best taste.
