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!
This delicious, authentic German Potato Soup will satisfy both tummy and soul!
- 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
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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.
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Add the parsley and simmer for another minute. Add salt and pepper to taste.
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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!
That looks and sounds phenomenal, I can almost smell it through the screen!
I love soups like this and that broth is so good and rich!
That soup looks so hearty and comforting!
Is there anything better than a great big bowl of delicious soup? This looks like a winner!
I love how colorful this soup is!
This looks like a perfect warming soup – perfect since the weather’s about to get colder!
This soup looks so comforting and delicious! I will definitely be on the lookout for those broths.
This soup is perfect for these cold days!
My mom’s neighbor always makes German Potato Soup and shares with my parents. The last time I had a bowl, I begged her for the recipe–which she did not give me–so excited to try your recipe.
I made this last night and it is WONDERFUL. I found celeriac at the grocery store, my first time using it, and was sure to include all the other ingredients, and am very glad I did because the flavor of this soup was so good. I ordered the Aneto chicken broth from Amazon and look forward to trying it when it arrives. But I just wanted to say THANK YOU for such a wonderful recipe.
Fantastic, Natalie, thank you!
What a hearty & comforting soup perfect for fall & winter! 🙂
How nice for you to do and learn alongside your mom! This soup looks wonderful, and I’m sure brings you great memories!
This is warming me up just looking at it!
WOW! This soup looks so comforting and delicious and PERFECT for a chilly day! I cannot wait to try it!
I would be all about a giant bowl of this for lunch!
I am enjoying your German heritage cooking. It is much tastier than my husband’s family’s blend of Minnesota (think “Lake Wobegone”)farm and their ethnic German. I suspect the cooking traditions they brought from Swabia over a century ago were as outdated as the German language that was preferred in the home.
Your soup recipe has a tag on the number of servings. I can only get it to read “1” or “20”. How do I set it at something like “6” or “8”? I will like that feature, if it works.
Thank you, Grandma Reinhart! By default this recipe is set to 6 servings. If you click on the 6 you’ll see a slider bar that lets you increase or decrease the servings.
I made this for our Sunday dinner with a salad and homemade rolls and not a drop was left, absolutely delicious! Thank you for this delightful recipe and for the information about Aneto.
Awesome, Tori, I’m so glad it was a hit, thank you!
I was brought up in Germany until I was 10 and helped mom cook. I am now 73 and still cook that way. My Canadian husband and kids and grandkids always ask for German food. I usually don’t use recipes but yours reminds me of how I would make it. Celeriac root is something many people still don’t know about. I also make my own broth and stock. I collect all the bones and carcasses from grass-fed and pastured meat to the freezer and then make broth and fill my freezer again. But, there are some good broths and stocks out there so use them people.
Thank you for this ! It solved a mystery for me! I remember my mother making a soup much like this. She had German ancestry and we lived in a German area of Pennsylvania. Later she mentioned to me buying “Soup Greens” at the market. At the time I did not ask her what she meant. Later she was gone and I have often wondered what Soup Greens were. In my imagination I thought it might be lettuce, spinach, kale etc. But I did not remember that stuff being in any of the soups she made. Suppengruns must have been what she was talking about and I do remember her making a soup much like this!
What a perfect soup for Fall! I could go for a big bowl and some crusty buttered bread!
Picked the vegetables fresh out of the fall garden, substituted fresh herbs for dry. It was sensational. Reminded me of my grandmothers soup.
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?
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.
What a gorgeous soup! I love all the veggies in there!
I didn’t know you grew up in Germany! Looks like an awesome soup!
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.
I’m in the PNW too, Paul, and am likewise bracing myself for that wind storm. Stay safe, stay warm and happy eating!
How long did you leave it in the slow cooker? Did you do this on low?