German Potato Soup Recipe

German Potato Soup, or "Deutsche Kartoffelsuppe," is a hearty, soul-warming dish that has long been cherished in the cold, northern regions of Germany. It’s the kind of meal that offers comfort on a chilly day, with rich, creamy potatoes and smoky sausages swirled together in a delightful broth. Not only is this soup nourishing, but it also carries with it a deep sense of tradition, having been passed down through generations.

In Germany, the soup often takes center stage during the colder months, serving as a symbol of warmth and hospitality. It is simple in its ingredients but bold in flavor, with variations that differ from region to region. Whether you’re enjoying it at a rustic family gathering or crafting it in your own kitchen, this recipe will transport you to a cozy cottage nestled in the German countryside.

Now, let’s dive into the details of creating this incredible soup, from the ingredients you’ll need to some pro tips to elevate the dish.

German Potato Soup Recipe

This classic German potato soup combines the humble potato with savory bacon and sausage, all cooked to perfection in a rich, flavorful broth. The key is using quality ingredients and allowing them to meld together, creating a comforting yet robust soup. Here’s a simple recipe that captures the essence of this German favorite.

Ingredients Needed

• Potatoes: 6 medium-sized, peeled and diced
• Smoked Sausage (or Kielbasa): 2 links, sliced into rounds
• Bacon: 4 slices, diced
• Yellow Onion: 1 large, finely chopped
• Carrot: 2 medium, peeled and diced
• Celery: 2 stalks, chopped
• Chicken Broth: 4 cups (or vegetable broth for a vegetarian version)
• Garlic: 3 cloves, minced
• Bay Leaves: 2
• Thyme: 1 teaspoon dried (or 2-3 sprigs of fresh thyme)
• Heavy Cream: 1 cup (optional, for creaminess)
• Salt & Pepper: To taste
• Fresh Parsley: For garnish
• Butter: 2 tablespoons
• Olive Oil: 1 tablespoon (for sautéing)

Cooking Instructions

1. Prepare The Base

   • In a large soup pot, heat olive oil and butter over medium heat.
   • Add the diced bacon and cook until crispy, rendering out the fat. Remove the bacon and set it aside, but leave the rendered fat in the pot.
   • Add the chopped onion, carrot, and celery to the pot. Sauté for about 5 minutes, or until the vegetables begin to soften and the onions turn translucent.

2. Build The Soup

   • Add the minced garlic to the pot and sauté for another minute until fragrant.
   • Stir in the diced potatoes, followed by the chicken broth. Scrape the bottom of the pot to release any delicious browned bits stuck to the surface.
   • Toss in the bay leaves and thyme, and bring the mixture to a boil.

3. Simmer

   • Once boiling, reduce the heat to low and let the soup simmer, uncovered, for 15-20 minutes or until the potatoes are tender. You can check doneness by piercing a potato with a fork; it should break apart easily.

4. Add The Sausage

   • While the soup simmers, slice the smoked sausage into rounds. Add the sausage slices into the soup and continue simmering for another 10 minutes to allow the flavors to meld together.

5. Finish The Soup

   • Remove the bay leaves and discard.
   • If you’d like a creamier texture, stir in the heavy cream at this point. You can also use an immersion blender to blend a portion of the soup for a thicker consistency if you prefer.

6. Garnish And Serve

   • Stir the crispy bacon back into the soup.
   • Taste and adjust seasoning with salt and pepper.
   • Ladle the soup into bowls and garnish with freshly chopped parsley for a pop of color and freshness.

Ingredient Insights

• Potatoes: The heart of this soup. Potatoes thicken the broth and provide a creamy texture without the need for a roux. Starchy potatoes like Russets or Yukon Golds are perfect for this dish as they break down slightly in the soup, adding richness.
• Smoked Sausage (or Kielbasa): The sausage infuses the soup with a smoky, savory depth that is characteristic of German cuisine. You can use a variety of sausages-Bratwurst, for example, could be a great substitution if you’re craving something more traditional.
• Bacon: While the sausage provides a smoky flavor, bacon gives the soup an additional crispy texture and a salty bite. Its fat also adds richness to the broth.
• Carrots and Celery: These vegetables add natural sweetness and texture, balancing the savory elements of the bacon and sausage. Their presence ensures that the soup isn’t just one-dimensional.
• Herbs: Thyme and bay leaves are often used in German potato soup for a subtle aromatic background. Thyme offers an earthy flavor, while bay leaves bring a bit of depth to the broth. If you can, try using fresh thyme for an even more aromatic experience.
• Heavy Cream: Optional, but adding cream turns the soup into a luxurious dish with a smooth, velvety texture. You could also use sour cream for a tangy finish.

Expert Tips

• Make it in Advance: Like most soups, this German potato soup tastes even better the next day. Let it sit overnight in the fridge to allow the flavors to develop fully.
• Don’t Skip the Bacon: Bacon adds both flavor and texture to the soup. While it’s tempting to cut down on fat, the crispy bacon bits are crucial for that authentic taste.
• Customize the Sausage: For a more intense flavor, try using a double-smoked sausage. If you want to go the extra mile, even homemade sausage works wonders.
• Broth Quality Matters: If you can, use homemade chicken broth or stock. The richness of a well-made broth will elevate your soup, providing a deep foundation for the flavors.
• Blending for Creaminess: For a velvety soup, use an immersion blender to blend half of the soup until smooth, then stir the remaining unblended chunks for texture. This technique strikes a balance between creamy and hearty.

Recipe Variations

• Vegetarian Version: Skip the bacon and sausage and use vegetable broth. Add in some sautéed mushrooms or extra carrots for a more robust flavor. If you’re craving some smokiness, smoked paprika can be a great substitute.
• Spicy Kick: Add a pinch of cayenne pepper or finely diced jalapeños for a zesty twist. Smoked sausage already brings a bit of spice, but this will give it an extra edge.
• Herb Swap: If thyme isn’t your thing, rosemary is a great substitute for a piney, fragrant flavor. Dill could also work wonderfully if you’re looking for something more fresh and grassy.
• Add Greens: Try tossing in some fresh spinach or kale toward the end of cooking. The greens will add color and a slight bitterness that balances the richness of the potatoes and sausage.

Final Words

German Potato Soup is more than just a meal; it’s an experience. The balance of savory, smoky, and creamy ingredients makes each spoonful feel like a warm hug. Whether you’re serving it as a main course or as part of a larger meal, it’s sure to be a hit. And the best part? It’s an easy recipe to whip up on a Sunday, and the leftovers are just as delicious the next day.