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Quick and creamy German potato soup recipe with vegetables and bacon.

German Potato Soup

A cozy, filling soup that combines the flavors of potatoes, carrots, and a hint of marjoram, perfect for quick comfort on busy days.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: German
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Potatoes, peeled or unpeeled Best choices are Russet or Yukon Gold.
  • 1 unit Onion, chopped
  • 2 units Carrots, chopped small
  • 2 stalks Celery, chopped (optional) Adds flavor but can be omitted.
  • 2 to 3 clove Garlic, minced Avoid burning to preserve flavor.
  • 4 cups Vegetable stock (or chicken stock) Chicken stock makes it richer.
  • 1 to 2 cups Water (as needed) Use to adjust soup thickness.
  • 1 teaspoon Salt, plus more to taste Adjust according to stock used.
  • to taste Black pepper
  • 1 teaspoon Dried marjoram (or thyme)
  • 1 leaf Bay leaf (optional)
  • 1 tablespoon Butter or oil For sautéing.
  • splash Cream or milk (optional) For a softer finish.
  • to taste Sausage or bacon (optional) Traditional addition.

Method
 

Preparation
  1. In a soup pot, warm the butter or oil. Add onion, carrots, and celery. Cook for about 5 minutes until softened and aromatic.
  2. Add garlic and cook for 30 seconds, ensuring it does not burn.
  3. Stir in potatoes, stock, marjoram, bay leaf (if using), salt, and pepper. Bring to a boil, then reduce to a steady simmer.
  4. Simmer for 15 to 20 minutes, until the potatoes are very tender. Add water if the soup appears too thick.
  5. Decide on your desired texture. For a half-blended soup, use a potato masher. For a smoother finish, carefully blend part of the soup.
  6. If using sausage or bacon, stir it in near the end to keep its flavor intact. Optionally, finish with a splash of cream or milk.
  7. Taste and adjust seasoning as needed.

Notes

This soup is flexible; it can be made ahead and tastes even better the next day. It can also be frozen, but consider adding cream fresh upon reheating for best results.