My German Potato Soup Recipe takes me back to chilly Midwestern nights and the first time I nailed Oma-level flavor at home. It tastes creamy, smoky, and herb-kissed, perfect for anyone who craves comfort on a budget, and it cooks in about 45 minutes.
Homemade German Potato Soup Recipe
German Potato Soup Recipe uses simple ingredients you probably already stock: potatoes, onion, carrots, celery, and a little bacon. You chop, simmer, and blend part of it for that creamy-meets-chunky texture. Skip fussy steps, and the pot does the heavy lifting.
You also dial in flavor fast with marjoram, bay leaf, and a splash of vinegar for balance. An immersion blender turns a rustic pot into velvety Kartoffelsuppe in seconds. Cleanup stays pretty painless one pot, one blender, big payoff.
Ingredients You’ll Need
- Unsalted butter, 1 tbsp (or olive oil)
- Yellow onion, 1 large, diced
- Leek, 1 large, white and light green parts only, thinly sliced and rinsed
- Carrots, 2 medium, diced
- Celery stalks, 2, diced
- Garlic, 3 cloves, minced
- Yukon Gold or yellow potatoes, 2 lb, peeled and cut into 3/4-inch cubes
- Low-sodium chicken or vegetable broth, 6 cups (Better Than Bouillon works well; choose low-sodium for control)
- Bay leaf, 1
- Dried marjoram, 1 tsp (classic; use thyme if you can’t find marjoram)
- Heavy cream, 1/2 cup (optional; use whole milk for lighter soup)
- Fresh parsley, 2 tbsp, chopped
- Apple cider vinegar or lemon juice, 1–2 tsp, to finish
- Kosher salt and freshly ground black pepper, to taste
- Optional toppings: chopped chives, seared bratwurst or smoked sausage slices
Pantry shortcuts and notes:
- Use bagged mirepoix to skip chopping onion, carrot, and celery.
- Frozen diced potatoes work in a pinch; reduce simmer time.
- Smoked paprika (1/2 tsp) boosts smokiness.
Equipment:
- 5–6 quart Dutch oven or heavy soup pot
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon
- Immersion blender or potato masher
- Ladle
How to Make German Potato Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Build the base: Add butter to the pot. Sauté onion, leek, carrot, and celery with a pinch of salt until they soften and smell sweet, 6–8 minutes. Stir in garlic for 30 seconds.
- Load the potatoes: Add potatoes and marjoram. Stir to coat with aromatics. Pour in broth, add the bay leaf, and scrape up any browned bits. Bring to a gentle simmer.
- Simmer to tender: Cook until potatoes turn tender when pierced, about 15–20 minutes. Keep the simmer gentle so the potatoes hold their shape.
- Blend for texture: Pull out the bay leaf. Partially blend the soup with an immersion blender until about half the potatoes break down, or mash some potatoes with a masher. Aim for creamy with soft chunks.
- Finish: Stir in cream (if using) and parsley. Simmer 2 minutes. Season with salt and pepper, then brighten with vinegar or lemon juice.
- Serve: Ladle the soup into bowls and add chives or sausage slices if you want extra protein.
Cooking Tips & Common Mistakes
- Rinse sliced leeks well; grit hides between layers.
- Cut potatoes evenly so they cook at the same pace.
- Keep the simmer gentle; a hard boil can break potatoes into mush.
- Blend only part of the soup to avoid a gluey texture.
- Add dairy after blending and off the boil to prevent curdling.
- Use low-sodium broth; you can always add salt at the end.
- Save a handful of diced potatoes to add after blending if you want extra chunkiness.
- Brown sausage separately, then add at the end to keep snap and color.
- Taste twice before serving; potatoes soak up salt.
Variations
- Gluten-free: Use certified GF broth and sausage; all other ingredients work as is.
- Vegan: Use olive oil and add 1/2 tsp smoked paprika. Finish with oat cream or unsweetened cashew cream.
- Dairy-free: Omit cream or swap full-fat coconut milk; add extra parsley and lemon for freshness.
- Extra smoky: Add a diced smoked pork chop or a pinch of liquid smoke.
- Herb shift: Swap marjoram for thyme or add a small pinch of caraway.
- Veg boost: Stir in shredded cabbage or kale during the last 10 minutes.
- Protein add-ins: Top with seared bratwurst coins, leftover ham, or white beans.
Make-Ahead and Storage
- Make-ahead: Cook the soup, cool it, and chill it overnight; the flavor deepens.
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze up to 2 months. For best texture, blend the soup more before freezing and skip the cream; stir in dairy after reheating.
- Reheat: Warm gently on the stove over medium-low, thinning with broth or water as needed. You can also reheat in the microwave in short bursts, stirring between intervals.
Nutrition Information
Calories: about 290 per serving (6 servings). Protein: moderate from broth; add sausage or beans for more. Carbs: higher from potatoes; aim for 1–1.5 cups per bowl if you track carbs. Fat: varies with cream; skip cream or use milk to lighten.
German Potato Soup Recipe
German Potato Soup is a hearty, traditional dish featuring tender potatoes, savory vegetables
Ingredients
Instructions
- Add butter, onion, leek, and carrot to the pot. Sauté for 5 minutes until the vegetables are softened.
- Add the potatoes and stir to combine.
- Pour in the vegetable broth and add caraway seeds, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 20–25 minutes until the potatoes are tender.
- Using a potato masher or immersion blender, partially mash the soup to desired texture.
- Garnish with fresh parsley and serve hot.
Notes
For added flavor, use smoked bacon and don't skip the caraway seeds if you enjoy traditional German flavors. This soup can be made vegetarian by omitting the bacon and using olive oil instead.