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German Potato Soup

German potato soup with a thick, rustic golden broth—made by simmering potatoes and vegetables until very tender, then mashing part of the pot for body. Crispy bacon, sliced frankfurters, and a swirl of cream finish it rich and hearty.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: German
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

German potato soup
  • 2 lb russet potatoes peeled and cubed
  • 2 carrots diced
  • 2 celery diced
  • 1 onion diced
  • 4 oz bacon or speck diced
  • 2 frankfurters or bratwurst links sliced
  • 4 cup beef or chicken broth
  • 1 cup heavy cream
  • 2 tbsp unsalted butter
  • 1 tbsp cider vinegar
  • 1 tsp caraway seeds
  • 1 tsp marjoram
  • 1 bay leaf
  • 1 salt and pepper to taste
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Cook bacon and sauté vegetables
  1. Cook the bacon or speck in a large pot over medium heat until crispy, then remove and set aside.
  2. Sauté the onion, carrots, and celery in the bacon fat and unsalted butter for 5 minutes, until softened and fragrant.
Simmer to tender
  1. Add the beef or chicken broth, russet potatoes, caraway seeds, marjoram, and the bay leaf, then bring to a boil.
  2. Simmer for 20-25 minutes, until the potatoes and vegetables are very tender.
  3. Remove the bay leaf, then mash a third of the potatoes in the pot to thicken the soup.
Finish with cream and sausage
  1. Stir in the heavy cream and cider vinegar, then add the sliced frankfurters or bratwurst links and simmer for 5 minutes.
  2. Return the crispy bacon to the pot, season with salt and pepper, and garnish with fresh parsley before serving.

Notes

Pro tip: mash only about a third of the potatoes so the soup stays chunky with a thick, creamy body. Store leftovers in the refrigerator up to 4 days; freezer: yes, but expect slight texture change after thawing. Dietary swap: use turkey bacon/speck and low-sodium broth for a lighter option.