German Potato Soup Recipe

Looking for a hearty and flavorful dish that embodies the essence of German comfort food? German potato soup (Kartoffelsuppe) is a traditional, rustic dish made with tender potatoes, vegetables, savory sausage, and flavorful herbs. This soup is thick, creamy, and filled with warming flavors, making it perfect for a cozy dinner, lunch, or even as a satisfying appetizer. Whether you’re enjoying it with crusty bread or topping it with crispy bacon, this dish will bring warmth and comfort to your table. Ready to make this traditional German favorite? Keep reading for the full recipe, tips, and variations!

What is German Potato Soup?

German potato soup, or Kartoffelsuppe, is a classic dish made with potatoes as the main ingredient. It’s a thick and hearty soup that typically includes vegetables such as carrots, celery, and leeks, as well as bacon or German sausages like Bratwurst or Weißwurst for extra flavor. The soup is often seasoned with herbs like parsley, marjoram, and thyme, creating a well-rounded, savory flavor profile. The potatoes give the soup its creamy texture, and it’s traditionally served with bread for dipping.

This soup is simple but incredibly satisfying, making it a beloved comfort food in Germany, especially during colder months.

Ingredients List for German Potato Soup

Here’s a list of the ingredients you’ll need to make an authentic German potato soup:

1. Potatoes (4 large russet or Yukon Gold, peeled and diced) – The star of the soup, potatoes provide the creamy base and hearty texture.
2. Carrots (2 medium, peeled and diced) – Adds color and sweetness to the soup.
3. Leeks (1 large, white and light green parts only, sliced) – A key ingredient in German soups, leeks add a mild onion-like flavor.
4. Celery (2 stalks, diced) – Adds depth of flavor and texture.
5. Onion (1 medium, chopped) – Adds sweetness and a savory base to the soup.
6. Garlic (2 cloves, minced) – Infuses the soup with a rich aroma.
7. Bacon or smoked ham (4 slices, diced) – Adds a smoky, salty flavor.
8. German sausages (Bratwurst, Weißwurst, or knockwurst, sliced, 2-3 links) – Traditional sausages enhance the authenticity and richness of the soup.
9. Chicken or vegetable broth (5 cups) – Forms the liquid base and brings all the flavors together.
10. Butter (2 tablespoons) – Used for sautéing the vegetables and adding richness to the soup.
11. Flour (2 tablespoons) – Used to thicken the soup slightly.
12. Heavy cream (optional, ½ cup) – Adds richness and creaminess to the soup, though it can be omitted if you prefer a lighter version.
13. Parsley (2 tablespoons, chopped) – A fresh herb garnish for flavor and presentation.
14. Thyme (1 teaspoon, fresh or dried) – Adds earthiness and depth of flavor.
15. Marjoram (½ teaspoon, dried) – A traditional herb in German potato soup, adding a savory, slightly minty flavor.
16. Bay leaf (1) – Infuses the broth with a subtle herbal note.
17. Salt and pepper – To taste.

Optional Garnishes

1. Crumbled bacon – Adds extra smokiness and crunch.
2. Chopped chives or parsley – Fresh herbs for garnish.
3. Croutons – Adds a crunchy texture that contrasts with the creamy soup.
4. Sour cream – For an extra creamy, tangy topping.

Substitutions and Variations

German potato soup is highly adaptable, and you can tweak it to fit your preferences or dietary needs. Here are some variations and substitutions:

• Vegetarian version: Omit the bacon and sausages, and use vegetable broth instead of chicken broth. Add extra vegetables like cabbage, zucchini, or mushrooms for added texture and flavor.
• Dairy-free option: Skip the cream and butter, using olive oil to sauté the vegetables. Coconut cream can be a good alternative if you still want some creaminess.
• Gluten-free version: Substitute the flour with cornstarch or a gluten-free flour to thicken the soup.
• Add more vegetables: Try adding parsnips, turnips, or kale to give the soup a heartier, more nutrient-packed twist.
• Spicy version: Add a pinch of red pepper flakes or cayenne for a little heat.

Step-by-Step Cooking Instructions

Ready to make a warm, comforting pot of German potato soup? Follow these simple steps for the perfect Kartoffelsuppe.

Step 1: Cook the Bacon

In a large pot or Dutch oven, cook the diced bacon over medium heat until it becomes crispy. Once cooked, remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Reserve the bacon fat in the pot for sautéing the vegetables.

Step 2: Sauté the Vegetables

In the same pot with the bacon fat, add the butter and let it melt over medium heat. Add the onions, leeks, carrots, celery, and garlic. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.

Step 3: Add Potatoes and Broth

Add the diced potatoes to the pot, followed by the chicken or vegetable broth. Stir in the thyme, marjoram, and bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer. Let the soup cook for 15-20 minutes, or until the potatoes are tender and can be easily pierced with a fork.

Step 4: Thicken the Soup

In a small bowl, whisk together the flour and a few tablespoons of water to make a smooth slurry. Slowly pour the slurry into the simmering soup, stirring constantly to prevent lumps. Continue to cook the soup for another 5-7 minutes to allow it to thicken slightly.

Step 5: Add Sausage and Cream (Optional)

Stir in the sliced sausages and cook for an additional 5-10 minutes until the sausages are heated through. If using heavy cream, stir it in at this stage to make the soup extra creamy. Remove the bay leaf before serving.

Step 6: Serve and Garnish

Ladle the soup into bowls and garnish with chopped parsley, crumbled bacon, and any other desired toppings like croutons or sour cream. Serve with crusty bread on the side for dipping.

How to Cook German Potato Soup: A Step-by-Step Guide

1. Cook the bacon: Fry until crispy, then set aside.
2. Sauté the vegetables: Cook onions, leeks, carrots, and garlic until softened.
3. Add potatoes and broth: Simmer until the potatoes are tender.
4. Thicken with flour slurry: Stir in to create a creamy consistency.
5. Add sausages and cream: Let the sausages heat through and stir in cream for extra richness.
6. Garnish and serve: Top with parsley, bacon, and any other garnishes.

Common Mistakes to Avoid

• Overcooking the potatoes: Keep an eye on the potatoes while simmering. Overcooked potatoes can become mushy and cause the soup to lose its texture.
• Not sautéing the vegetables long enough: Be sure to sauté the vegetables until they are soft and fragrant. This step builds flavor in the soup.
• Skipping the thickening step: The flour or cornstarch slurry gives the soup its creamy texture. Without it, the soup may turn out too thin.
• Using the wrong sausage: Traditional German sausages like Bratwurst, Weißwurst, or knockwurst are ideal for this soup. While other sausages can work, these add an authentic flavor.

Serving and Presentation Tips

A delicious soup deserves a beautiful presentation. Here’s how to make your German potato soup look as good as it tastes:

• Top with fresh herbs: Sprinkle freshly chopped parsley or chives on top for a burst of color.
• Serve with crusty bread: A slice of rye bread or a crusty baguette is perfect for dipping.
• Use rustic bowls: Serve the soup in rustic ceramic or wooden bowls for an authentic, homey feel.
• Add a drizzle: A swirl of cream or a drizzle of olive oil on top adds a touch of elegance.

How to Serve German Potato Soup

This hearty soup is perfect as a main course or a starter. Here’s how to serve it:

• With crusty bread: Serve with a side of rye bread or sourdough for dipping.
• As a main course: Pair the soup with a light green salad or German-style pickled vegetables.
• In bread bowls: Hollow out small round loaves of bread and serve the soup inside for a rustic presentation.

Presentation Ideas for German Potato Soup

• Layer the garnishes: Start with a sprinkle of chopped parsley, then top with crumbled bacon and a swirl of sour cream for a beautiful, layered effect.
• Add a dash of paprika: Sprinkle a little paprika or cayenne pepper on top for a pop of color and spice.
• Use a cast iron pot: Serve the soup directly from a cast iron pot or Dutch oven for a rustic, family-style presentation.

German Potato Soup Recipe Tips

• Make ahead: This soup stores well and can be made ahead of time. It tastes even better the next day as the flavors continue to meld. Store it in the fridge for up to 3-4 days.
• Freeze for later: German potato soup can be frozen for up to 3 months. Let the soup cool completely before transferring it to a freezer-safe container. When reheating, add extra broth or cream to refresh the creamy consistency.
• Adjust texture: If you prefer a smoother soup, use an immersion blender to puree half of the soup, leaving some chunks for texture.

Frequently Asked Questions (FAQs)

Q: Can I make German potato soup without bacon?
A: Yes! You can omit the bacon for a vegetarian version or substitute it with smoked paprika to mimic the smoky flavor.

Q: Can I freeze German potato soup?
A: Absolutely! Let the soup cool completely, then freeze it in an airtight container for up to 3 months. When reheating, add a little broth or cream to bring back the creamy consistency.

Q: Can I use different types of potatoes?
A: Yes! Yukon Gold potatoes or red potatoes can also work in this recipe. They’ll add a slightly different texture, but the soup will still be delicious.

Conclusion

This German potato soup (Kartoffelsuppe) is a flavorful, warming dish that’s perfect for a cozy dinner or as a starter for any meal. Loaded with tender potatoes, savory sausage, and smoky bacon, it’s a soup that brings comfort and satisfaction in every spoonful. Whether you enjoy it with a slice of crusty bread or on its own, this soup is a great way to bring a taste of traditional German cooking into your kitchen. Try it today and savor the rich, hearty flavors!

Print