I made this German Potato Bacon Soup and now my fridge is officially the best decision I’ve made all week.

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I’m obsessed with German Potato Soup because it hits that craveable spot without trying too hard. I love the way the broth gets thick and starchy, the chunks of potato playing off soft onion in my bowl.

This isn’t frou-frou. It’s honest, filling, and a little greedy.

Berlin Potato Soup nights are my go-to when I need something that actually satisfies. But I also crave a heartier, smokier take when I want extra punch.

Crusty bread on the side, please. Messy, simple, absolutely addictive.

Seriously, come steal a bowl. Cold nights or rough days, it always shuts my hunger down.

Ingredients

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Waxy potatoes: creamy chunks that make the soup hearty and comforting.
Bacon or smoked sausage: salty, smoky protein that adds real savory punch.
Onion: sweet foundation, it’s the flavor backbone without stealing the show.
Carrots: subtle sweetness and color, plus a little healthy crunch.
Celery: fresh green bite, keeps the soup from feeling too heavy.
Leek (optional): mild, oniony lift that’s softer and more gentle.
Butter or neutral oil: adds richness and helps everything start nicely.
Chicken or vegetable broth: the liquid base that brings everything together.
Water: just fills gaps, keeps thickness adjustable and simple.
Heavy cream or whole milk: makes it silky and slightly indulgent.
Flour (optional): slight thickener, so the soup clings to your spoon.
Dijon or German mustard: tangy kick that cuts through the creaminess.
Bay leaf: subtle background herb note, you’ll notice when it’s missing.
Thyme: earthy, slightly lemony herb that feels homey and rustic.
Salt and black pepper: essential finishing touch, don’t skimp on seasoning.
Fresh parsley: bright, fresh garnish that lifts every spoonful.
Crusty bread: perfect for dunking, because who eats soup without bread?

Ingredient Quantities

1.5 lb (700 g) waxy potatoes, peeled and cut into 1/2 inch cubes

4 to 6 slices smoked bacon, chopped (or 6 oz / 170 g smoked sausage, diced)

1 large onion, finely chopped

2 medium carrots, peeled and diced

2 celery stalks, diced

1 small leek, white and light green parts only, rinsed and sliced (optional)

2 tbsp butter or neutral oil

3 to 4 cups (750 ml to 1 L) chicken or vegetable broth

1 cup (240 ml) water, additional if needed

1/2 cup (120 ml) heavy cream or whole milk

1 to 2 tbsp all purpose flour (for slight thickening, optional)

1 tsp Dijon mustard or German mustard

1 bay leaf

1 tsp dried thyme or 1 tbsp fresh thyme leaves

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped for garnish

Crusty bread, for serving (optional)

How to Make this

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1. Chop the bacon (or dice the smoked sausage) and cook it in a large soup pot over medium heat until crisp and browned, then remove most of the fat leaving about 1 tablespoon; reserve the crispy bits for garnish.

2. Add the butter or oil to the pot, then sauté the chopped onion, carrots, celery and sliced leek (if using) in the bacon fat until the onion is soft and translucent, about 5 to 7 minutes.

3. If you want a slightly thicker soup, sprinkle 1 to 2 tablespoons flour over the vegetables, stir and cook for 1 to 2 minutes to get rid of the raw flour taste.

4. Add the cubed potatoes, bay leaf, thyme, Dijon or German mustard, then pour in 3 to 4 cups broth and 1 cup water so the potatoes are just covered; scrape any browned bits from the bottom of the pot.

5. Bring to a simmer, reduce heat to medium low, cover and cook until the potatoes are very tender, about 15 to 20 minutes.

6. Remove the bay leaf, then either mash about half the potatoes right in the pot with a potato masher for a creamy chunky texture or blend about 2 cups of the soup in a blender and return it; either way you control how smooth it gets.

7. Stir in the heavy cream or whole milk and the reserved cooked bacon or sausage; warm through but do not boil hard after adding the cream.

8. Taste and adjust seasoning with salt and lots of freshly ground black pepper; if it needs more brightness add a touch more mustard or a splash of lemon juice.

9. Ladle into bowls, sprinkle with chopped fresh parsley and the reserved bacon bits, and serve with crusty bread for dipping.

10. Leftovers get better the next day, just reheat gently and add a little extra water or broth if it’s too thick.

Equipment Needed

1. Large soup pot (big enough for 4 to 6 quarts)
2. Cutting board
3. Chef’s knife (or a good sharp knife)
4. Wooden spoon or sturdy spatula
5. Measuring cups and spoons
6. Potato masher (or a fork if you dont have one)
7. Blender or immersion blender (optional, for a smoother soup)
8. Fine mesh strainer or colander (for rinsing leek or draining)
9. Ladle for serving
10. Soup bowls and crusty bread for serving

These are the basics you need, you can skip the blender if you plan to mash by hand.

FAQ

Q: Can I make this soup vegetarian or vegan?

A: Yes. Use vegetable broth and skip the bacon or smoked sausage. For creaminess swap heavy cream for a plant milk like oat or a splash of canned coconut milk. If you want the smoky flavor, add a little smoked paprika or liquid smoke, but go light so it dont overpower the soup.

Q: My potatoes are falling apart, what did I do wrong?

A: You probably used a starchy potato like russet or cooked too long at a rolling boil. Use waxy potatoes (as listed) and simmer gently until tender. If some pieces break, thats fine — the soup will be heartier. Just avoid over-stirring while it simmers.

Q: How can I thicken the soup without flour?

A: Mash some of the cooked potatoes right in the pot with a spoon or use an immersion blender for a creamier texture. You can also simmer a bit longer to reduce the liquid. A small amount of instant mashed potato flakes works too if you're in a pinch.

Q: Can I make this ahead or freeze it?

A: You can make it ahead and refrigerate for 3 to 4 days. Freezing with cream in it is tricky because dairy can separate. To freeze, cool the soup without adding cream, freeze in portions, then thaw and stir in cream when reheating. Reheat gently so it doesnt break.

Q: What can I use instead of bacon or smoked sausage for flavor?

A: Try finely chopped smoked tofu, mushrooms sautéed until brown, or a teaspoon of smoked paprika plus a little soy sauce for umami. A small amount of liquid smoke works too, but use sparingly.

Q: The soup is bland, how do I fix it?

A: Taste and adjust. Add salt in small amounts, more mustard for tang, white wine or a splash of vinegar for brightness, and fresh pepper. A handful of chopped parsley at the end wakes up the flavors. If its still flat, a teaspoon of sugar can balance acidity in some broths.

German Potato Soup (Kartoffelsuppe) Recipe Substitutions and Variations

Potatoes: use Yukon Gold or red potatoes if you can’t get waxy ones, or use russets if you want a fluffier soup but it might break down more.
Smoked bacon or smoked sausage: swap for pancetta, diced ham, or for a veg version use smoked tofu or 1 tsp smoked paprika plus olive oil.
Chicken/vegetable broth: replace with mushroom broth for extra umami, or use bouillon paste/cubes diluted in water if that’s all you have.
Heavy cream/whole milk: use half and half, evaporated milk, or stir 1 tbsp melted butter into 1 cup milk to mimic richness; for non dairy try full fat coconut milk.

Pro Tips

1) Don’t overcook the potatoes. Start checking at 12 minutes because waxy potatoes fall apart fast, and if they get mushy the soup turns gluey. Undercook a little and mash some in the pot for body.

2) Save and crisp more bacon than you think you need. Toss half into the soup late for flavor, and sprinkle the rest on top for texture. The contrast makes the soup feel restaurant good.

3) If you add flour, cook it well with the vegetables until it smells toasty, otherwise you’ll get that raw flour taste. Or skip the flour and mash extra potatoes instead, it’s a cleaner way to thicken.

4) Finish with acid and pepper. A tiny squeeze of lemon or an extra pinch of mustard brightens the whole pot, and lots of freshly ground black pepper gives it that rustic punch. Add the acid at the end so you don’t lose brightness.