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 for 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!
German Potato Soup Recipe
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!
For more delicious German soups be sure to try our:
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
Originally published on The Daring Gourmet October 12, 2017
Patty says
What are waxy potatoes?
Steve says
Those that are not floury, those that you would use to serve as salad potatoes or boiled new potatoes as opposed to those you would boil and mash or roast
Pj Staton says
Can this be done in a crock pot?
Susan says
Thank you so much!!!
Susan says
I cannot find any celery root… I have searched every grocery store in my area… is there something I can substitute in its place.
Kimberly @ The Daring Gourmet says
I’m sorry you weren’t able to locate any, Susan. You can use about 1/2 cup of regular diced celery and make up for the remaining cup with more potatoes.
Ray says
It is difficult to find but if you have a Whole Foods (Amazon) in your area, they generally have it… Is is a “must” as the author notes.
Klara says
Being originally from Germany, I searched for it for a while. Our local Wegmans store carries it. If your store doesn’t carry it, ask for it and they usually get it.
Marie says
Having never visited Germany I am unable to comment on the authenticity of this recipe however, I can tell you that this made the most delicious soup, packed full of flavour and goodness!
My step-children have family in Germany and this was given a thumbs up and everyone asked for second helpings.
I doubled up on all the ingredients as I’m feeding a big family. Despite not being a huge fan of rosemary, I have to say I am now a convert.
Will definitely be making this soup again, thank you for sharing the recipe!
Kimberly @ The Daring Gourmet says
That’s fantastic, Marie, I’m thrilled it was such a hit and appreciate the feedback, 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!
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!
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!
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!
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!
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! :)
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!
Ray says
Flavorful and beautiful soup but be sure to “crisp” to bacon for best result!
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!
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!