German Potato Soup is a hearty and comforting dish that brings together tender potatoes, smoky bacon, and flavorful onions in a warm, creamy broth. It’s the kind of soup that feels like a big, cozy hug on a chilly day, with every spoonful filling you up and making you feel right at home.
I love making this soup when I want something simple but satisfying. The smoky bacon adds just the right touch of flavor, and the potatoes get so soft that they almost melt in your mouth. Sometimes I like to add a little fresh parsley on top to brighten it up—that fresh green color makes the soup even more inviting.
My favorite way to enjoy German Potato Soup is with some crusty bread on the side for dipping. It’s perfect for a quick lunch or an easy weeknight dinner. Whenever I make this soup, it reminds me of family dinners and sharing food with the people I love, which is why it always feels extra special to me.
Key Ingredients & Substitutions
Bacon: Bacon gives the soup its smoky, rich flavor. If you want a vegetarian version, try smoked tempeh or smoky paprika for depth. I find diced bacon crisps up nicely and adds great texture.
Potatoes: Use starchy potatoes like Russets for a creamy texture when mashed. Yukon Golds also work well, offering a buttery flavor and good hold in chunks.
Onions & Carrots: Yellow onions bring sweetness after sautéing, while carrots add a subtle earthiness and color. Sweet onions are a fine swap if you prefer milder flavor.
Broth: Chicken broth gives a savory base, but vegetable broth works for vegetarian diets. Homemade broth adds extra flavor if you have time.
How Do You Get the Perfect Texture in German Potato Soup?
The texture balances creamy and chunky, which is what gives this soup its comforting feel. Here’s how I make it just right:
- After simmering potatoes and carrots until soft, mash part of the potatoes in the pot using a potato masher or an immersion blender.
- Don’t puree the whole soup; leave plenty of potato and carrot chunks for texture.
- This partial mashing thickens the broth naturally without needing cream or flour.
- Simmer gently to avoid breaking down vegetables too much, keeping their shape intact.
- Finally, add crispy bacon last to retain its crunch and flavor.
This simple technique keeps the soup hearty and satisfying, with both smooth warmth and nice bite in every spoonful.
Equipment You’ll Need
- Large soup pot – This is where you’ll cook everything together; a good heavy-bottomed pot spreads heat evenly.
- Sharp chef’s knife – Essential for chopping potatoes, carrots, and onions safely and precisely.
- Cutting board – Provides a stable surface for all your chopping needs.
- Potato masher or immersion blender – Lets you mash some potatoes right in the pot to thicken the soup without extra dishes.
- Slotted spoon – Handy for removing crispy bacon bits while leaving fat behind to sauté onions.
Flavor Variations & Add-Ins
- Swap bacon for smoked sausage – Adds a different smoky meat flavor and makes it heartier.
- Add diced celery with onions – Gives the soup more crunch and a fresh, aromatic base.
- Stir in a splash of cream or sour cream – For a richer, creamier soup especially on colder days.
- Include chopped kale or spinach at the end – Boosts nutrition and adds nice color and texture.
How to Make German Potato Soup?
Ingredients You’ll Need:
Main Ingredients:
- 6 slices bacon, diced
- 1 large onion, diced
- 4 large carrots, sliced
- 6 medium potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 2 cups water
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon marjoram (optional)
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- 1 tablespoon butter (optional, for sautéing)
How Much Time Will You Need?
This soup takes about 10 minutes to prepare the ingredients, 5 minutes to sauté, and 20-25 minutes to simmer the vegetables until tender. In total, you’ll spend around 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Bacon:
Heat a large pot over medium heat. Add the diced bacon and cook until crispy. Once done, use a slotted spoon to remove the bacon pieces and set them aside—leave the bacon fat in the pot.
2. Sauté the Onions:
If you’re using butter, add it now to the pot with the bacon fat. Then add the diced onions and cook, stirring occasionally, until they become soft and translucent, about 5 minutes.
3. Add Carrots and Potatoes:
Put the sliced carrots and diced potatoes into the pot with the onions. Stir everything together well so the veggies start mixing with the onion flavors.
4. Add Broth and Simmer:
Pour in the broth and water. Bring the soup to a boil, then reduce the heat to low and let it simmer. Cook uncovered until the potatoes and carrots are tender, about 20 to 25 minutes.
5. Mash Some Potatoes for Creaminess:
Gently mash some of the potatoes in the pot using a potato masher or an immersion blender. Don’t mash it all—leave plenty of chunks for a nice texture and hearty feel.
6. Season and Add Bacon:
Stir in the salt, black pepper, and marjoram (if using) for flavor. Next, mix in the crispy bacon bits and chopped parsley, saving a bit of parsley to garnish when serving.
7. Serve and Enjoy:
Ladle the soup into bowls, garnish with fresh parsley, and serve hot. This soup is especially delicious with crusty bread for dipping.
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes to save prep time. Just add them directly to the pot without thawing, but keep an eye on the cooking time as they may cook faster than fresh potatoes.
How Can I Make This Soup Vegetarian?
Simply omit the bacon and use vegetable broth instead of chicken broth. For a smoky flavor, try adding smoked paprika or a splash of liquid smoke. You can also use smoked tempeh or mushrooms for extra texture.
Can I Make German Potato Soup Ahead of Time?
Absolutely! The flavors develop even better after a few hours or overnight in the fridge. Store in an airtight container and reheat gently on the stove, stirring occasionally to keep the texture smooth.
What’s the Best Way to Store Leftovers?
Keep leftover soup in a sealed container in the refrigerator for up to 3 days. When reheating, warm it slowly on the stove or microwave to prevent curdling, and add a splash of broth or water if it thickens too much.
