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!
Hi Kimberly, this soup does should very good, and I will make a pot of it to try soon.
I am just a little confused with all the vegetables in a potato soup, The reason I say this is on one of our many trips to Bavaria , and the Tirol area my wife and I were on a potato soup kick on time, and tried it everywhere we stoped for a meal and none of them were vegetable based. I will admit I was confused when I tried to make it when we got back to the States, until I found a German cook book and saw the magic ingredient , Celeriac, no grocery stores knew what it was back then! Now its in every produce section as celery root.
Do you have a recipe for a Potato soup as I remember from our wonderful travel in the Tirol region , I’m always looking for the OMG, this is it !!!, recipe.
Hi Bob and Jan, yes there are many different variations of potato soup in Germany depending on the region. There are broth-based versions like this one that include other veggies (i.e. a kartoffel “eintopf”), ones that are pureed and creamy, ones that include sausages, etc. I couldn’t guess which particular one you had during your travels I’m afraid, but I can tell you it most likely still had leek, celeriac, and parsley in it – those are three key ingredients in many great German soups, especially potato-based ones!
I just made this last night, delicious
how much will this yield?
It makes 6 servings. How much this soup yields in total weight or cups, I don’t know.
What are waxy potatoes?
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
Can this be done in a crock pot?
Thank you so much!!!
I cannot find any celery root… I have searched every grocery store in my area… is there something I can substitute in its place.
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.
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.
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.
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!
That’s fantastic, Marie, I’m thrilled it was such a hit and appreciate the feedback, thank you!