Description
Hearty German potato soup delights with creamy richness and comforting flavors from traditional German culinary traditions. Potato lovers will savor each spoonful of this classic winter meal that warms hearts and satisfies hunger.
Ingredients
Scale
- 4–5 potatoes, medium (Russet or Yukon Gold), peeled and diced
- 5 cups broth (low-sodium vegetable or chicken)
- 1 onion, large, finely diced
- 2 carrots, large, peeled and diced
- 2 tbsps butter or oil
- 3 garlic cloves, minced
- 2 celery stalks, diced
- 1 leek, medium, sliced (white and light green parts only)
- 4 bacon slices, diced or 200 g (7 oz) smoked sausage, sliced (optional)
- 1 bay leaf
- 1 tsp thyme, dried (or fresh thyme sprigs)
- 0.5 tsp marjoram, dried (optional)
- 0.5 cup cream, heavy or sour cream (optional)
- 1 turnip or parsnip, diced (optional)
- 0.5 cup cabbage, shredded (optional)
- Caraway seeds, pinch (optional)
- Salt, to taste
- Pepper, to taste
- Parsley or chives, fresh, for garnish
Instructions
- Heat butter or oil in a large pot over medium heat, sautéing onions, garlic, leeks, celery, and carrots until they become translucent and tender, approximately 5-7 minutes.
- Add diced potatoes, broth, bay leaf, thyme, and marjoram to the pot, bringing the mixture to a rolling boil, then reduce heat and simmer for 15-20 minutes until vegetables are soft and potatoes are easily pierced with a fork.
- While soup simmers, crisp bacon or brown smoked sausage in a separate skillet until golden and fragrant, then chop into bite-sized pieces.
- Gently fold crispy bacon or sausage into the soup, distributing evenly throughout the mixture.
- Reduce heat to low and stir in heavy cream or sour cream, creating a rich and smooth texture.
- Season with salt and pepper, tasting and adjusting flavors as needed.
- Remove bay leaf before serving to prevent any bitter undertones.
- Ladle hot soup into bowls and garnish with freshly chopped parsley or chives for a vibrant finish.
Notes
- Swap butter with olive oil for a lighter, heart-healthy version that doesn’t compromise on flavor.
- Toast herbs briefly before adding to intensify their aromatic profiles and deepen the soup’s complexity.
- Consider blending half the potatoes to create a thicker, more luxurious texture without adding extra cream.
- Select starchy potatoes like Russet or Yukon Gold for the best creamy consistency and authentic German soup experience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: German
Nutrition
- Serving Size: 6
- Calories: 165 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 25 mg