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German Potato Soup

German potato soup with a thick, golden broth made by simmering potatoes and vegetables until very tender, then mashing a portion for body. Crisp bacon, sliced frankfurters, and a cream swirl finish the comforting, rustic bowl.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: German
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 2 lb russet potatoes Peeled and cubed.
Vegetables
  • 2 carrots Diced.
  • 2 celery Diced.
  • 1 onion Diced.
Meat
  • 4 oz bacon or speck Diced.
  • 2 frankfurters or bratwurst links Sliced.
Broth and seasonings
  • 4 cup beef or chicken broth
  • 1 tsp caraway seeds
  • 1 tsp marjoram
  • 1 bay leaf
  • 1 tbsp cider vinegar
  • 2 tbsp unsalted butter
  • 1 cup heavy cream
  • salt and pepper To taste.
  • fresh parsley For garnish.

Equipment

  • 1 Dutch oven

Method
 

Crisp the bacon
  1. Cook the diced bacon in a large pot over medium heat until crispy, then remove and set aside.
  2. Reserve the bacon fat in the pot so you can sauté the vegetables in it.
Sauté vegetables
  1. Sauté the onion, carrots, and celery in the bacon fat and butter for 5 minutes, stirring until softened.
Simmer the soup
  1. Add the broth, potatoes, caraway seeds, marjoram, and bay leaf, then bring the mixture to a boil.
  2. Simmer for 20-25 minutes, until the potatoes and vegetables are very tender.
  3. Remove the bay leaf, then mash a third of the potatoes in the pot to thicken the soup.
Finish with cream and sausage
  1. Stir in the heavy cream and cider vinegar.
  2. Add the sliced frankfurters or bratwurst links and simmer for 5 minutes.
  3. Return the bacon to the pot, then season with salt and pepper and garnish with fresh parsley.

Notes

For a thicker texture, mash more of the potatoes before adding the cream, and keep the soup at a gentle simmer once the dairy goes in so it doesn’t break. Store leftovers in the fridge up to 4 days; reheat over low heat with a splash of broth if needed. Freezing is not recommended due to the cream, but you can swap the heavy cream for evaporated milk for a slightly more freeze-stable result if you must.