Go Back

German Potato Soup

German potato soup with a thick, golden broth—tender russet potatoes simmered with bacon drippings and vegetables, then lightly mashed for body. Finish with cream and simmered 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: Dinner
Cuisine: German
Calories: 525
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 sausages
  • 4 oz bacon or speck Diced.
  • 2 frankfurters or bratwurst links Sliced.
Broth and aromatics
  • 4 cup beef or chicken broth Use either.
  • 1 tsp caraway seeds
  • 1 tsp marjoram
  • 1 bay leaf
Creamy finish
  • 1 cup heavy cream
  • 2 tbsp unsalted butter
  • 1 tbsp cider vinegar
Seasoning
  • 0.5 salt and pepper To taste.
Garnish
  • 0.25 fresh parsley For garnish.

Equipment

  • 1 Dutch oven

Method
 

Cook the bacon and sauté vegetables
  1. Cook the diced bacon in a large pot over medium heat until crispy, about 6 to 8 minutes, then remove and set aside. Leave the rendered bacon fat in the pot for the next step.
  2. Sauté the diced onion, diced carrots, and diced celery in the bacon fat and butter for 5 minutes. Cook until the onion looks translucent and the vegetables start to soften, with a faint sizzle.
Simmer the soup base
  1. Add the broth, cubed russet potatoes, caraway seeds, marjoram, and bay leaf, then bring to a boil over medium-high heat. You should see steady bubbling across the surface.
  2. Simmer for 20 to 25 minutes, stirring occasionally, until the potatoes and vegetables are very tender. The potatoes should break easily when pressed with a spoon.
Thicken and finish
  1. Remove the bay leaf, then mash a third of the potatoes in the pot to thicken the soup. Leave the rest chunky so you still get potato and vegetable pieces.
  2. Stir in the heavy cream and cider vinegar, then add the sliced frankfurters or bratwurst links and simmer for 5 minutes. Heat through until the sausages are hot and the broth looks creamy.
  3. Return the crispy bacon to the pot, then season with salt and pepper to taste. Garnish with fresh parsley right before serving for a fresh green cue.

Notes

Pro tip: mash about a third of the potatoes directly in the pot for a naturally thick, spoon-coating texture—avoid pureeing everything or it will turn gluey. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove over low heat. Freeze is not recommended due to the cream (it can separate after thawing). For a lighter version, use half-and-half instead of heavy cream.