German Potato Soup is a warm, hearty dish full of soft potatoes, smoky sausage, and a rich broth that feels like a hug on a chilly day. This soup has a great mix of tender chunks of potato and flavorful bits of bacon or sausage that make every spoonful really satisfying. It’s simple but packed with classic German flavors that are comforting and easy to love.
I love making this soup when I want something cozy that doesn’t take forever to prepare. What really makes it special for me is adding a splash of vinegar or a little mustard to brighten up the rich broth—it gives the soup a nice zing that keeps me coming back for more. It’s the kind of recipe that’s easy to tweak with what you have, so I always feel free to make it my own.
This soup is perfect on its own for a quick weeknight dinner, but I especially enjoy serving it with crusty bread or a warm pretzel on the side. It brings back memories of sitting around the kitchen table on cold evenings, sharing stories and laughs over steaming bowls of this simple, tasty soup. It’s a recipe I keep going back to whenever I want comfort food that feels like home.
Key Ingredients & Substitutions
Potatoes: Yukon Gold or Russet potatoes work best here. Yukon Gold adds creaminess, while Russet gives a fluffier texture when mashed. If you want a lower-carb option, cauliflower florets can be a good swap.
Bacon: Smoky bacon adds great flavor and a bit of crunch. For a vegetarian version, try smoked tempeh or smoked paprika with sautéed mushrooms instead.
Broth: Chicken or vegetable broth gives the soup a rich base. If you don’t have broth, a mix of water and bouillon cubes or powder works fine too.
Apple cider vinegar: This little splash brightens the soup and adds a nice tang. If you don’t have it, white vinegar or a squeeze of lemon juice works just as well.
How Do I Get the Perfect Soup Texture with Potatoes?
The texture of this soup is key—it’s got just enough creaminess with nice chunks left. Here’s how I do it:
- Cook potatoes until soft but not falling apart.
- Use a potato masher to mash a few pieces right in the pot. This thickens the broth naturally.
- If you want it creamier, pulse some soup with an immersion blender, but leave enough chunks to keep it chunky and comforting.
- Don’t over-blend or the soup might become gluey.
This simple tip helps make the soup rich and cozy without needing cream or flour.
Equipment You’ll Need
- Large soup pot – perfect for cooking all ingredients evenly and holding enough volume for the soup.
- Slotted spoon – makes it easy to remove the crispy bacon without losing the flavorful fat.
- Wooden spoon – great for stirring without scratching your pot and helps mash the potatoes gently.
- Potato masher or immersion blender – use the masher to thicken the soup by hand, or immersion blender for a partly creamy texture.
- Sharp knife and cutting board – for chopping vegetables and bacon safely and efficiently.
Flavor Variations & Add-Ins
- Add smoked sausage or bratwurst instead of bacon for a heartier, meaty flavor.
- Stir in kale or spinach near the end for extra greens and nutrients without changing the taste much.
- Use caraway seeds or marjoram for a subtle herbal twist that pairs well with the traditional flavors.
- Mix in shredded cheese like Swiss or sharp cheddar before serving for a richer, creamier soup you’ll love on cold days.
German Potato Soup
Ingredients You’ll Need:
- 6 medium potatoes, peeled and diced
- 2 medium carrots, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 6 ounces smoked bacon, diced
- 1 tablespoon butter or oil
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped, plus extra for garnish
- 1 tablespoon apple cider vinegar or white vinegar (optional, for a little tang)
- Water as needed
How Much Time Will You Need?
This recipe will take about 45 minutes total, including prepping the vegetables, cooking the bacon, simmering the soup until the potatoes and carrots are tender, and finishing with seasoning and garnishes.
Step-by-Step Instructions:
1. Cook the Bacon:
Start by heating a large pot over medium heat. Add the diced bacon and cook until it’s nice and crispy. Use a slotted spoon to scoop out the bacon pieces and put them aside. Keep the tasty bacon fat in the pot for the next step.
2. Sauté the Vegetables:
If your pot looks dry, add a tablespoon of butter or oil. Toss in the chopped onion and minced garlic, cooking for about 5 minutes until they’re soft and translucent. This builds a flavorful base for your soup.
3. Add Carrots and Potatoes:
Stir in the diced carrots and potatoes. Let them cook with the onion mix for 3 to 4 minutes so they soak up some flavor.
4. Season and Add Broth:
Sprinkle paprika evenly over the veggies and stir. Pour in the broth and add water as needed to make sure vegetables are covered. Bring everything to a boil, then lower the heat to a gentle simmer.
5. Simmer Until Tender:
Let the soup gently simmer for 20 to 25 minutes, or until the potatoes and carrots are soft when poked with a fork.
6. Thicken the Soup:
Use a potato masher to mash a few potato pieces right in the pot to naturally thicken your soup. If you prefer it creamier, you can use an immersion blender to partially blend the soup — just be sure to leave some chunks for nice texture.
7. Final Seasoning and Garnish:
Season your soup with salt and black pepper to taste. If you like a little tang, stir in the vinegar. Mix in half the cooked bacon and chopped fresh parsley. Serve hot, topped with the remaining bacon and a bit more parsley for a fresh finish.
Enjoy your warm, comforting bowl of German Potato Soup with crusty bread on the side for a satisfying, cozy meal perfect for any time you need a little comfort food!
Can I Use a Different Type of Sausage Instead of Bacon?
Absolutely! Smoked sausage or bratwurst make great alternatives and add a nice depth of flavor. Just cook them until browned before adding the vegetables.
Is It Okay to Make This Soup Ahead of Time?
Yes! This soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove.
Can I Freeze German Potato Soup?
You can freeze it, but because of the potatoes, the texture may change slightly after thawing. To freeze, cool completely, store in freezer-safe containers, and use within 2 months. Thaw overnight in the fridge before reheating.
How Can I Make This Soup Creamier Without Adding Cream?
Partially mashing the potatoes or using an immersion blender to puree a portion of the soup works wonders. This naturally thickens and adds creaminess without extra dairy.
