I’ve partnered with Aneto, my favorite broth manufacturer, to bring you this post.
One of my all-time favorite brothy soups is a classic German potato soup. I grew up in Stuttgart, Germany cooking with my Bavarian mother on a regular basis. She would give me age-appropriate tasks from the time I was three or four years old and once I was a teenager I started exploring recipes on my own and preparing meals without supervision. I remember two of the very first dishes I made by myself was a Winter vegetable cobbler and a brothy German potato soup.
I can still remember the aroma that filled our family kitchen from the bacon, caramelized onions and leek as the soup simmered, announcing the promise of a delicious meal ahead. I received glowing reviews from my Oma and Opa when my mom suggested I make that same soup for them at our next visit. They loved it and my confidence was bolstered. From there I continued falling deeper and deeper in love with cooking.
This soup features several key ingredients that combine to make a characteristic German-flavored soup.
Celeriac (aka, celery root) is an essential component of many German soups. It’s part of the standard medley of soup vegetables known as “Suppengrün” (translated as “soup greens”) that consists of carrots, celeriac, leek and parsley, the ingredients that, along with bacon, really give soups that “German” flavor.
You’ll find Suppengrün called for in many German soup recipes and to omit any of them does the flavor of the soup a major injustice. If you haven’t cooked much with leek or celeriac, once you taste them in this soup you’ll understand – they’re delicious!
Aside from the Suppengrün, bacon plays a major role. Enjoying a bowl of this classic German potato soup without bacon is almost unthinkable! (We love our bacon.) In combination with the vegetables it is the perfect marriage of flavors.
Lastly, quality chicken broth is a must. Ever since I first tasted Aneto’s all-natural chicken broth a few years ago, it has remained my favorite and top recommended brand of broth. Why? Because Aneto is the ONLY broth manufacturer that makes broth the way we do at home: The freshest ingredients slow-simmered for hours in a large pot (only theirs is gigantic). No fillers, no artificial or “natural” flavors, no “condensed” this or that, no powders – just pure, whole vegetables and real chicken made into a wonderful broth you can feel good about eating.
After tasting it I was already sold, but after the opportunity my husband and I had of touring Aneto’s factory last Summer when we were in Barcelona, Spain, I was convinced beyond doubt.
READ ABOUT OUR EXPERIENCE AT ANETO’S FACTORY IN SPAIN. YOU HAVE TO SEE IT TO BELIEVE IT!
Click HERE for a list of U.S. store locations carrying Aneto broths. You’ll also find them on Amazon.
Now on to making that delicious German soup!
There are many regional versions of potato soup in Germany, each region adding their own unique touch. But the two general types of potato soup are either brothy or creamy. This version is a classic brothy potato soup and I’m confident you’re going to LOVE it!
Let’s get started!
Fry the bacon, then add the onions and cook until golden, 6-8 minutes. Add the garlic and cook for another minute. Add the vegetables.
Add the chicken broth and the herbs.
Bring it to a boil, reduce the heat to medium-low, cover and simmer 30-40 minutes.
Add the parsley and simmer for another minute.
Add salt and pepper to taste.
Serve and enjoy!
This is a great make-ahead soup as the flavor is even better the next day!
German Potato Soup
Ingredients
- 8 ounces bacon ,diced
- 1 large onion ,chopped
- 1 clove garlic ,minced
- 2 pounds waxy potatoes ,chopped into 1/4 inch pieces
- 1 large leek ,sliced and thoroughly washed
- 3 carrots ,diced
- 1 1/2 cups diced celeriac (aka, celery root)
- 2 tomatoes ,diced
- 6 cups quality chicken broth (I use and recommend Aneto)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried marjoram
- 3/4 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 bay leaf
- 1/4 cup chopped fresh parsley
Instructions
- Fry the bacon then add the onion and cook until golden, 6-8 minutes. Add the garlic and cook for another minute. Add all remaining ingredients except for the parsley. Bring to a boil, reduce the heat to medium-low, cover and simmer 30-40 minutes.
- Add the parsley and simmer for another minute. Add salt and pepper to taste.
- Note: This is a great make-ahead soup as the flavor is even better the next day!
Thank you to Aneto for sponsoring this post and to my readers for supporting the brands who help make The Daring Gourmet possible!
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Michael Poss says
Picked the vegetables fresh out of the fall garden, substituted fresh herbs for dry. It was sensational. Reminded me of my grandmothers soup.
Kimberly @ The Daring Gourmet says
Thanks, Michael, I’m so glad you enjoyed it as much as we do! I notice you only gave it 4 stars, was there anything about it you didn’t care for?
cakespy says
It quite suddenly got cold where I live, so I am all about cozy recipes right at the moment. This looks like a great one! Love this cozy potato soup.
Cathy @ Lemon Tree Dwelling says
What a gorgeous soup! I love all the veggies in there!
Ashley @ Wishes & Dishes says
I didn’t know you grew up in Germany! Looks like an awesome soup!
Paul says
Well I just put this together but using my slow cooker. Since we may get a fairly big wind storm here in the PNW, nothing better than a pot of soup in case I have to use my generator for power. Since I’ve never had this in Germany, it looks like a wonderful soup that I just have to try.
Kimberly @ The Daring Gourmet says
I’m in the PNW too, Paul, and am likewise bracing myself for that wind storm. Stay safe, stay warm and happy eating!
Barbara says
How long did you leave it in the slow cooker? Did you do this on low?
Paul says
Barbara, On high for 4 hours then tuned down to low just before serving. Came out perfect in my opinion and I’ll be adding this to my winter soups.
Adina says
I love this potato soup, we make it all the time as well. A standard German soup that should not be missed, perfect for these rainy days. :)
Candace Nielson says
Throughly delicious, will be making this again! And by the way, Aneto has become a staple in our home ever since you first recommended it.
Sharon Henry says
About to try it and I am sure it will be fantastic. I have always been searching for a good soup and now I believe I have found it.
Kimberly @ The Daring Gourmet says
Wonderful, Sharon, let us know what you think!
Cathy Thorne says
DELICIOUS! This was a walk down memory lane. I had leftovers for lunch and it tasted even better the second time around. THANK YOU.
Kimberly @ The Daring Gourmet says
Fantastic, Cathy, thanks so much!
Nathan L. says
My grandmother used to make a potato soup like this with bacon and a rich broth. I made this over the weekend and it brought back the memories. Wonderful recipe, thank you.
Kimberly @ The Daring Gourmet says
I’m so glad, Nathan, thank you!
Robin says
Hello from Canada. The fresh tomatoes we get here are imported from Mexico and taste like styrofoam. Bleh! I can my own tomatoes every Fall. Could I use these instead or would it change the flavour of your delicious soup? Thanks
Kimberly @ The Daring Gourmet says
Hi Robin, your canned tomatoes will work perfectly – happy cooking!
Becky says
A few days ago I finally got around to testing out this recipe. I’ll definitely make it again because it’s a terrific soup! The flavors are very well-balanced. There’s nothing that had me thinking about what I could do to tweak it if I made it again. A+ just as it is!
Kimberly @ The Daring Gourmet says
Wonderful, Becky, thanks so much for the feedback!
Ray says
Flavorful and beautiful soup but be sure to “crisp” to bacon for best result!
Cami Norton says
This was absolutely delicious, thank you for sharing this wonderful recipe!
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Cami, thank you!
Maria Huntsman says
I made this tonight and it was delicious!! Thank you Kimberly, another great recipe!! My kids loved it!…i didn’t do any substitution. 😉😊😊😊
Kimberly @ The Daring Gourmet says
Woohoo! If your kids loved it, that makes me especially happy :) Thanks so much, Maria! :)
Whitney says
Delicious! And perfect as written…I made only very minor changes due to what I had on hand — used a can of diced tomatoes, store-brand stock, and fresh marjoram and thyme. This manages to feel cozy and warming while still also feeling healthy and not too heavy. Will make again very soon.
Kimberly @ The Daring Gourmet says
I’m so happy to hear you enjoyed it, Whitney, thank you!
Rebecca says
Thank you for sharing! For such an easy soup this was so so so good!! The broth is so rich and silky from the bacon. I can’t wait to have the leftovers tomorrow.
Kimberly @ The Daring Gourmet says
Fantastic, Rebecca, thank you!
Sam W. says
I made this soup today and it was phenomenal!
I did a few modifications.
Instead of one garlic glove I added ttwo crushed
I used vegetable stock instead of chicken
And I had half of a teaspoon of crushed peed peppers because I like a little kick!
Super soup! Can’t wait to see how much better better it’ll taste tomorrow!
Kimberly @ The Daring Gourmet says
Fantastic, Sam, I’m so glad you enjoyed it and appreciate the feedback, thank you!
Kathleen says
Absolutely delicious. First time using celery root. Lots of good flavour. This is a keeper!! Kathleen
Kimberly @ The Daring Gourmet says
I’m so glad, Kathleen, thank you!
Chris Morton says
Starting to get cold here in Scotland so wanted a nice soup to heat us up. This turned out great. Thanks for sharing, will definitely make again.
Kimberly @ The Daring Gourmet says
Wonderful, Chris, thanks so much!