Go Back

German Potato Soup

German potato soup made with a creamy, thickened broth by mashing a third of the potatoes. Simmered until very tender with bacon, vegetables, and sliced frankfurters for a hearty, rustic bowl.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: German
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 2 lb russet potatoes, peeled and cubed
Vegetables
  • 2 carrots, diced
  • 2 celery, diced
  • 1 onion, diced
Bacon and sausage
  • 4 oz bacon or speck, diced
  • 2 frankfurters or bratwurst links, sliced
Soup base
  • 4 cup beef or chicken broth
  • 1 cup heavy cream
  • 2 tbsp unsalted butter
  • 1 tbsp cider vinegar
Seasonings
  • 1 tsp caraway seeds
  • 1 tsp marjoram
  • 1 bay leaf
  • 0.25 salt and pepper
Garnish
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Crisp the bacon
  1. Cook diced bacon in a large pot over medium heat until crispy, then remove and set aside.
  2. Leave the rendered bacon fat in the pot for sautéing.
Sauté the vegetables
  1. Sauté onion, carrots, and celery in the bacon fat and butter for 5 minutes, stirring until fragrant and softened.
Simmer the soup
  1. Add broth, potatoes, caraway seeds, marjoram, and bay leaf, then bring the mixture to a boil.
  2. Simmer for 20-25 minutes at a steady low boil until potatoes and vegetables are very tender.
Thicken and finish
  1. Remove the bay leaf, then mash a third of the potatoes in the pot to thicken the broth.
  2. Stir in heavy cream and cider vinegar, then add sliced sausages and simmer for 5 minutes.
  3. Return the bacon to the pot, season with salt and pepper, and garnish with fresh parsley before serving.

Notes

For best texture, mash only a third of the potatoes—leave the rest in cubes so the soup stays hearty. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop, adding a splash of broth if it thickens. Freezing isn’t ideal because the cream can separate when thawed. If you want a lighter version, use half-and-half instead of heavy cream.