German Potato Soup is a hearty and comforting bowl full of tender potatoes, smoky bacon, and flavorful onions. It’s the kind of soup that feels like a warm hug on a chilly day, with a creamy texture that’s just right—not too thick, not too thin. The simple, honest ingredients come together to create something soothing and satisfying every time.
I love making this soup because it’s easy to whip up on a busy day, yet it tastes like you’ve spent hours on it. One little tip I’ve learned is to use good-quality smoked bacon; it adds such a great depth of flavor that really makes the soup special. Also, I like to stir in a touch of fresh parsley at the end for a pop of color and freshness.
Serving German Potato Soup with crusty bread or a soft pretzel is my favorite—the perfect way to soak up all the yummy broth. It’s a meal that brings everyone to the table, whether it’s for a cozy family dinner or a relaxed weekend lunch. For me, this soup always reminds me of chilly autumn afternoons and the simple joy of good, honest food.
Key Ingredients & Substitutions
Potatoes: Use starchy potatoes like Russets or Yukon Gold for a creamy texture when some are mashed. Yukon Gold adds a buttery flavor too. If you can’t find these, red potatoes can work, but they hold their shape more.
Bacon: Bacon adds smoky depth and richness. Turkey bacon is a leaner swap but less smoky. For vegetarian options, smoked paprika and a bit of soy sauce can help mimic that flavor.
Broth: Chicken broth gives richness, but vegetable broth works fine and keeps it lighter or vegetarian-friendly. Homemade broth offers the best flavor but store-bought is fine for busy days.
Caraway Seeds: These add a subtle nutty, slightly peppery flavor traditional to German dishes. If you don’t have any, you can leave them out or try a pinch of fennel seeds or thyme for a different but nice twist.
Mustard: Adds a gentle tang and depth. Whole grain or Dijon works best. You can also use yellow mustard if that’s what you have on hand.
How Do You Get the Perfect Soup Texture with Chunky and Creamy Balance?
The key to the right soup texture is partially mashing potatoes while keeping some chunks for texture. Here’s how:
- After the potatoes and carrots are cooked through, use a potato masher or fork to gently mash about half the potatoes in the pot.
- Mix well so the mashed potatoes naturally thicken the broth without making the soup pureed.
- Keep some chunks whole to give the soup nice bite and structure.
- Stir often and check consistency; you can mash more or less depending on preference.
This simple technique gives you a creamy, hearty soup that feels cozy but still has texture to enjoy with every spoonful.
Equipment You’ll Need
- Large heavy-bottomed pot – great for even cooking and simmering your soup without burning.
- Wooden spoon – perfect for stirring ingredients gently without scratching your pot.
- Potato masher – helps you mash some potatoes right in the pot for that creamy texture.
- Sharp knife and cutting board – to chop veggies and bacon quickly and safely.
- Ladle – makes serving the soup easy and mess-free.
Flavor Variations & Add-Ins
- Try smoked sausage instead of bacon for a spicier, meatier flavor that still pairs well with the potatoes.
- Add chopped kale or spinach near the end for extra color and nutrition without overpowering the soup.
- Use a splash of apple cider vinegar or a squeeze of lemon juice at the end to brighten the flavors.
- Mix in shredded sharp cheddar cheese just before serving for a cheesy, comforting twist.
How to Make German Potato Soup?
Ingredients You’ll Need:
Main Ingredients:
- 6 large potatoes, peeled and diced
- 2 medium carrots, peeled and diced
- 1 large onion, finely chopped
- 4 strips bacon, diced
- 4 cups vegetable or chicken broth
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1 teaspoon caraway seeds (optional)
- 1 teaspoon mustard (preferably whole grain or Dijon)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This German Potato Soup takes about 10 minutes to prepare and 25 minutes to cook, totaling approximately 35 minutes. It’s a quick and satisfying dish you can make on any day when you want comforting, homemade soup fast.
Step-by-Step Instructions:
1. Cook the Bacon:
Start by heating a large pot over medium heat. Add the diced bacon and cook until crispy. Use a slotted spoon to take out the bacon and set it aside, but keep the flavorful bacon fat in the pot.
2. Sauté Onions and Garlic:
Add the butter to the bacon fat until melted. Toss in the chopped onions and cook them gently, stirring often, for about 5 to 7 minutes until they are soft and see-through. Then add the minced garlic and cook for another minute until you can smell its lovely aroma.
3. Add Vegetables and Broth:
Put the diced potatoes and carrots into the pot with the onions and garlic, stirring everything together well. Pour in the broth and add the caraway seeds if you’re using them. Turn the heat up to bring the soup to a boil.
4. Simmer the Soup:
Once boiling, reduce the heat to low and let the soup gently simmer for about 20 minutes. The potatoes and carrots will become tender and ready.
5. Mash Some Potatoes:
Using a potato masher or a fork, carefully mash some of the potatoes right in the pot. This will thicken the soup nicely while still leaving plenty of chunks to enjoy.
6. Finish and Serve:
Stir in the mustard for a little zing, then season with salt and freshly ground pepper to suit your taste. Add the cooked bacon back into the pot and warm everything through for a few minutes.
7. Garnish and Enjoy:
Ladle the soup into bowls and sprinkle fresh parsley on top for a bright, fresh touch. Serve warm with crusty bread or a soft pretzel on the side for a perfect hearty meal.
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes, but make sure to thaw them beforehand for even cooking. Add them to the pot a little earlier since frozen potatoes can release extra moisture.
Can I Make German Potato Soup Ahead of Time?
Absolutely! The flavors even improve after sitting overnight. Store the soup in the fridge for up to 3 days and reheat gently on the stove, stirring occasionally.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on low heat until warmed through, and add a splash of broth if it gets too thick.
What Can I Substitute for Bacon in This Recipe?
If you prefer a vegetarian option, try smoked paprika or liquid smoke with sautéed mushrooms or smoked tofu for a similar smoky flavor without the bacon.
