This German potato soup recipe is loaded with healthy veggies, savory bacon, and is absolutely JAM-PACKED with FLAVOR! And that flavor is ever better the next day so be sure to double recipe for leftovers!
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.
Key Ingredients in a Great German Potato Soup
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 100% 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 in Barcelona, Spain, I was convinced beyond doubt.
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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!
PIN ME!
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
- 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!
Nutrition
Lindsey says
This is a new family favorite! I love all the vegetables with the bacon. A delicious, feel good soup, especially on cold days or when you’re not feeling well.
Kimberly @ The Daring Gourmet says
Thanks so much, Lindsey, I’m happy it was a family hit!
Jennifer says
Smells amazing! Tastes great! Brings back memories of traveling in Bavaria. This preparation is easy. (I’m no chef.) I had to sub celery for the celeriac but still fabulous. The recipe makes a lot and I’ll have to store some long-term. I’m curious how well it freezes/thaws. Any suggestions?
Kimberly @ The Daring Gourmet says
Awesome, Jennifer, thank you! It’s generally not recommended freezing soups with potatoes because they become dry and grainy when thawed.
Tony says
Hi Kimberley,
Yet another recipe of yours that we have tried tonight, and it was delicious. Very hearty and very filling with lots of French bread.
We will most definitely make it again. Great on a cold winter evening.
Amy says
I live in a small rural town and my grocery had celeriac! It gave such a depth of flavor to this soup. My whole family loved it. I took some to my ailing elderly parents and they loved it. Such an authentic, comforting recipe. Thank you Kimberly; you never disappoint.
Kimberly @ The Daring Gourmet says
Thank you so much, Amy! <3
Tara says
Wow! This was so much more than I expected! Super simple to make, used same ingredients except different brand of broth. I am not a soup person but this so so full of flavor. My whole family enjoyed it. Served with croissants, an easy weeknight meal.
Kimberly @ The Daring Gourmet says
That’s wonderful, Tara, I’m so happy it was a family hit, thank you so much!