German Potato Soup Recipe

This recipe is a cozy hug in a bowl, bringing back memories of comforting meals shared with family. The combination of crispy bacon and tender veggies simmered to perfection makes every spoonful a delightful blend of flavors and textures that’s perfect for chilly days.

I love how this German potato soup captures the German essence of comfort with simple ingredients. This hearty concoction of tender potatoes, diced smoked bacon, and seasonal vegetables like onions, carrots, and leeks, enriched with the flavors of vegetable broth and optional caraway seeds, creates a nourishing bowl.

Perfect for chilly days.

Ingredients

Potatoes:
An energetic and vitamin B-laden carbohydrate source.

Onion:
Imparts flavorful depth and richness—impossible to replicate—that’s also rich in immune-supporting antioxidants.

Carrots:
High in beta-carotene, crucial for clear eyesight, and a hint of sweetness.

Leek:
Mild flavor reminiscent of onions; a good source of fiber and vitamins A and C.

Celery:
Crisp texture, low in calories, and has anti-inflammatory properties.

Vegetable Broth:
A nutrient-rich broth fortified with flavors.

Smoked Bacon:
Provides a smoky flavor, ample protein, and just a little bit of indulgence.

Caraway Seeds:
Spice, which is optional, provides unique flavor and digestive benefits.

Ingredient Quantities

• 4 medium potatoes, peeled and diced
• 1 onion, finely chopped
• 2 carrots, sliced
• 1 leek, sliced
• 2 stalks of celery, sliced
• 4 cups vegetable broth
• 1 cup smoked bacon, diced
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 teaspoon caraway seeds (optional)
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish
• Sour cream, for serving (optional)

Instructions

1. In a big saucepan, heat the butter and oil over medium heat. Add the diced bacon and sauté until crispy. Remove with a slotted spoon and set aside.

2. In the same saucepan, add the onion, which has been chopped very finely, and stir it around for a minute or two. Watch it carefully, as you want it to cook just until it is faintly colored and smelling sweet but not browned. When the onions reach this state, add the mushrooms and a pinch of salt.

3. In the pot, add the carrots, leek, and celery that have been sliced, then cook them until they are slightly softened. This should take about 5 minutes.

4. Stir in the cubed potatoes and, if you like, the caraway seeds. Cook for 2 more minutes, flipping the veggies in the oil and butter to coat them.

5. Add the vegetable broth, and bring everything to a boil before reducing the heat to a simmer. Allow the mixture to cook for around 20 minutes, or until the potatoes and veggies reach the tender stage.

6. After the vegetables are cooked thoroughly, use a potato masher to mash some of the potatoes in the pot, thickening the soup a bit.

7. Add salt and pepper to the soup until it tastes just right.

8. Return the crispy bacon to the soup, mixing well to combine.

9. Pour the soup into serving bowls, and top with fresh parsley.

10. If desired, serve with a dollop of sour cream on top for that extra creamy texture. And, enjoy your warm, hearty German Potato Soup!

Equipment Needed

1. Big saucepan
2. Slotted spoon
3. Knife
4. Cutting board
5. Potato masher
6. Ladle
7. Serving bowls

FAQ

• Q: Can I make this soup vegetarian?A: Indeed, just leave out the smoked bacon and make certain the vegetable broth is meatless.
• Q: How can I make the soup thicker?A: Some of the potatoes and vegetables can be blended with the soup before serving to thicken it. All of the soup doesn’t need to be thickened; just some of it. It really is soup and not potato mush.
• Q: Is it necessary to peel the potatoes?Removing the skin is suggested for achieving a smoother texture, but if you prefer the skin left on for the sake of added texture and nutrients, you can certainly do that.
• Q: Can I use a substitute for leeks?A: It is true that green onions or even a bit more onion can lay claim to substituting for leeks.
• Q: How long will leftovers keep?A: The soup can be kept for 3-4 days in the refrigerator, stored in an airtight container.
• Q: Can I freeze this soup?A: Certainly, let it cool down completely, and then freeze it in containers that are airtight for a maximum of 3 months. When you’re ready to eat, thaw it and warm it very gently on the stove.
• Q: Are caraway seeds necessary?Caraway seeds give a unique and individual flavor, but they are not necessary. You can leave them out altogether or substitute them with something else.

Substitutions and Variations

Sweet potatoes can be used as substitutes for potatoes to achieve a different taste and hue.
Shallots are better when you want a milder taste.
Green onions make a healthy substitute for leeks when you want to mimic the texture of this allium in a dish.
For smoked bacon: substitute smoked turkey or tempeh as a vegetarian option.
Butter: substitute with olive oil for a dairy-free equivalent.

Pro Tips

1. Layering Flavors To enhance the depth of flavor in your soup, deglaze the pot with a splash of white wine or apple cider before adding the vegetable broth. This will incorporate the fond (the crispy bits on the bottom) from sautéing the bacon and onion.

2. Uniform Vegetable Size Dice all your vegetables, especially the potatoes, carrots, leeks, and celery, to a similar size. This ensures even cooking and a balanced texture in each spoonful.

3. Herb Infusion Tie a few sprigs of thyme and a bay leaf in a bundle (using kitchen twine) and let it simmer in the soup. Remove it before serving to infuse subtle herbal notes without overpowering the soup.

4. Smoky Enhancement If you want to intensify the smoky flavor from the bacon, you could add a small pinch of smoked paprika. This complements the bacon and adds a hint of smoky warmth to the broth.

5. Texture Variation Instead of mashing some of the potatoes for thickening, consider blending a small portion of the soup and then stirring it back into the pot. This method provides a thicker consistency while retaining some chunky texture for variety.