German Potato Soup (Kartoffelsuppe)
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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 the recipe so you can enjoy those leftovers. As a young German tween in the Stuttgart area, this is the first dish I ever made to serve for company (my Oma and Opa). It was a smash hit then and it has remained a family favorite decades later! It’s a wonderfully nutritious comfort soup with that very traditional German flavor.
My Favorite German Potato Soup
One of my all-time favorite brothy soups is a classic German potato soup. I grew up in Stuttgart, Germany cooking with my Bavarian Mutti. She would give me age-appropriate tasks from the time I was three or four years old and as I got older 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 this brothy German potato soup.
I can still remember the wonderful smell 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 was excited to serve this soup to my family and was thrilled when they all said how much they loved it. My Mutti suggested I make this soup again when my Oma and Opa came over for a visit, which I did. My soup received glowing reviews from them which further bolstered my confidence as a young budding cook. This German potato soup has remained part of my cooking repertoire ever since.
Key Ingredients in German Potato Soup
This soup features a few key ingredients that combine to give this soup that characteristic German flavor:
- Celeriac (aka, celery root) is an essential component of many German soups, including this one, and tastes very different than celery stalk. 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.
- Leek is another must for that characteristic 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!
- Bacon also plays a major role here. Enjoying a bowl of this classic German potato soup without bacon is almost unthinkable! (We Germans love our bacon, called Räucherspeck, almost as much as we love our potatoes.) In combination with the vegetables it is the perfect marriage of flavors.
- Potatoes: you’ll want to choose a firm, waxy variety (like Yukon Gold) instead of a starchy variety (like Russets) because the former will hold its shape while retaining a nice buttery texture and flavor instead of completely disentigrating.
- Quality chicken broth: of course Homemade Chicken Broth is always best for flavor and nutrition, but if you don’t have the time to make it, use the best store-bought chicken broth you can find.
Regional Variations
There are many regional versions of potato soup in Germany, each region adding their own unique touch. But the two general types are either brothy or creamy, and either type can be found throughout every region of Germany. This version is a classic brothy potato soup (Bunte Kartoffelsuppe, or “colorful potato soup”) that’s packed with healthy, colorful, and flavorful veggies, very much like I made it that first time as a young tween in Germany, 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 terrific make-ahead soup because the flavor is even better the next day!
For more delicious German soups and stews be sure to try my:
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German Potato Soup (Kartoffelsuppe)
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
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
I’m assuming this would freeze well?
Hi Paige, potato soups generally don’t freeze well because the potatoes become dry and tend to become grainy when defrosted.
This soup has the most wonderful flavor. I made it as written and I couldn’t be happier. It has now firmly taken its place in our favorite soups rotation.
I’m so glad, Sophie, thank you very much!
This was so delicious, my family has requested it again and I am more than happy to oblige. Bookmarking this one to make again and again.
I’m so glad, thank you very much Rita!
Hi! I’m making this for my german husband, it looks delicious. Do you peel the potatoes first or just wash them? Thanks!
Hi Lisa, I prefer the peel them for this particular soup just for the aesthetics but there’s no right or wrong, it’s purely a matter of personal preference. Happy cooking!
I’ve made this soup multiple times and I never tire of it. It’s just the perfect combination of flavors, our whole family loves it.
I’m so glad, Kris, thank you very much!
Do I use both the white and green part of the leek? I have never used leeks and I am seeing conflicting information on if the leafy green part is supposed to be used.
I made this soup for the first time ever and it was delicious! I had no expectations as to how it should taste because I haven’t had it before. It has now become a family favourite and I will make it again. I followed the recipe exactly as presented. I did use bacon from a local butcher shop instead of the prepackaged stuff and I think that added another flavour dimension. Even the “picky eater” in the family liked the soup and said they would like to have it again.
I haven’t used Celeriac before and I am wondering if this vegetable should be firm like a potato, or should it be a bit more “giving” like a grape or plum? The only choice I had at the store was a piece that had some give to it. I am glad to have inadvertently found your website as I will be trying more of your recipes.😊
Thank you so much, Susan, I’m absolutely thrilled that you enjoyed it and that it’s become a family favorite! <3 Fresh celeriac is very firm and when it's diced it's fairly akin to potato in texture, though a little less dense. The celeriac in grocery stores unfortunately tends to not be the freshest because it's not a top seller (most people don't know what it is!) and so it tends to sit around a while. Fortunately even less than fresh will do that job though. Thank you again and I hope you'll be back often and enjoy everything else you try! <3
This looks amazing. I want to make this just as it was written. Celeriac here is expensive and huge. Any ideas for the leftover celeriac? TIA
Hi Laurel, it is expensive here and that’s so unfortunate. And you’re right, they’re often ginormous and they don’t sell them cut in half. A good option for leftover celeriac is to dice and freeze it for a future batch of soup. It doesn’t have to be blanched and it will freeze for at least 3 months. Another option is to shred it and make celeriac salad, which is really delicious. Look up “celeriac salad” or “celery root salad” online and you’ll find a lot of options.
I am German from Mannheim now living in Florida. This is my second time making this wonderful soup and I enjoyed it as much this time as the first. The flavors all come together so beautifully and it is a true taste of home.
Thank you so much, Heidi, I’m thrilled that you enjoyed it!
Hi there! Or Hallo! Wie gehts.
Although this soup looks delicious I have to disagree that this is traditional Kartoffelsuppe.
I’m very well aware that each region has its own way of making things, but the soup of Germany is Kartoffelsuppe. Which by the way is creamy by using an immersion blender and heavy cream. This is a broth based soup which is a plain ole vegetable soup.
Thank you!
Sabrina, to say that all German potato soups are blended and creamy is just plain nonsense. “I”m very well aware that each region has its own way of making things but the soup of Germany is….” You started off correctly but then ended up making no sense. You acknowledged that each region has its own ways of making things and in that you are correct. As in the case of Kartoffelsuppe. There are COUNTLESS Kartoffelsuppe variations – some creamy and some broth-based.
Affirmation – I TDY’ed and eventually posted to Germany durng the 1990’s. I was fortunate to be able to visit the Frankfurt Christmas Market numerous times (among others). My favorite food stall had a large round open fire grill with scrumptious meats and a trailer designed to serve soups, delicious split pea, lentils and a similar Potato soup (my favorite). I loved it so much I tried to reverse engineer the recipe and it is close to Ms Killebrew’s recipe but had more veggies (to include celery & fennel), fewer seasoning and I was not aware of Celeriac root. I bought Celeriac seeds for my garden and will try this recipe for next years making. The previous commenter “Sabrina” is mistaken, I discovered this style soup in 1990, and as a note this style soup was still served at the Frankfurt Christmas market (2-yrs ago) so if you get the chance to visit – don’t miss having a crusty brotchen with your suppe – Prost!
Thank you so much for the feedback, VA-Kelly, I appreciate it! Celeriac is fabulous and I wish you the best of luck in growing it. I’ve tried but they just don’t agree with the weather here in Virginia!
Would love to know what
German winter vegetable cobbler is?
You referenced it in your introduction
Hi Dawn, it wasn’t a “German” winter cobbler but yes, I still remember that dish after all these years! :) I think it was either out of a Fannie Farmer or Better Homes & Gardens cookbook my mom had given me, but essentially it was a mixture of winter vegetables baked into a thick saucy stew in a deep casserole dish and it was baked with biscuits/dumplings on top of it.
Kimberly, I just came across your Kartoffelsuppe recipe which is outstanding and it reminded me of the time when I was 4 and 5 years old in the mid-1940’s in Munich and my mother made the soup (frequently) for us (me and my sister) and I loved it.The only difference was that it did not contain any bacon or tomato and instead of chicken stock it was water. Yours is off course so much better and refined, but I loved my mother’s version then, thinking it was the best in the world.
Thank you for the memory.
Thank you so much for the compliment, Fred, and for sharing those memories. No matter how simple, those childhood recipes made with love will always be the best in the world <3
HI KIMBERLY! This sounds delicious! What are the changes that make it creamy? Thanks!
Thank you, Kyle! There are a few ways you could approach it but basically you would omit the bacon and at the end of Step 1 (after the soup is done cooking) you would transfer it to a blender and puree it, then return it to the pot and add the parsley. At that point you could stir in some heavy cream if you want it even creamier and if you like you can serve it sprinkled with some cooked crumbled bacon.
Hi Kimberley;
This German Potatoe Soup is the very best. We love it.
Thank you for this recipe.
TR-Toronto/On./Canada
I’m so happy you enjoyed it, Trudy, thank you very much for the feedback!
Kimberly, I love your site! Could you recommend a family meal German cookbook? Thanks
Thank you so much, Judy! :) I am extremely picky when it comes to German cookbooks and have not been overly impressed with the selection out there made available to the English speaking market. All of the German cookbooks that I love are written by Germans in German and only available in German. There is one exception and that is a cookbook written by former German Chancellor Helmut Kohl’s wife, Hannelore Kohl. It was originally published in German but has been translated into English. I have both versions and there are some differences but the English version is still very good and one that I can recommend for solid recipes of traditional German dishes from various regions around Germany. Here’s is the link to the book on Amazon and I’ve also seen it available at Thriftbooks: https://www.amazon.com/Culinary-Voyage-Through-Germany/dp/0789203219?&linkCode=ll1&tag=thedargou09-20&linkId=37fac97fd2d09f841c72cd2d8101795f&language=en_US&ref_=as_li_ss_tl