German Potato Soup is a warm, comforting bowl filled with hearty potatoes, savory bacon, and plenty of onions, all simmered together into a thick and flavorful broth. It’s the kind of soup that feels like a big, cozy hug on a chilly day, with just the right balance of creamy and chunky textures. The smoky bacon adds a lovely depth, while the potatoes turn the soup rich and satisfying.
I love making this soup when I want something simple yet special. It’s one of those recipes where you can easily tweak the ingredients to your liking — sometimes I add a little bit of sausage or a handful of fresh herbs for extra flavor. It’s also a great way to use up leftover potatoes or pantry staples, which makes it a regular on my weeknight dinner rotation.
My favorite way to serve German Potato Soup is with a thick slice of fresh bread on the side for dipping—there’s nothing better than soaking up every last drop of the broth. It’s always a crowd-pleaser, perfect for sharing with family or friends while catching up around the table. When this soup is on, everyone feels a little warmer and a little more at home.
Key Ingredients & Substitutions
Potatoes: Use starchy potatoes like Russet or Yukon Gold for a creamy texture. Waxy potatoes hold their shape better if you prefer chunkier soup.
Bacon: Bacon gives smoky flavor and richness. For a vegetarian option, try smoked paprika and sautéed mushrooms or smoked tempeh.
Onions & Garlic: These build the soup’s base flavor. Yellow onion is classic, but sweet onions work well too for a milder taste.
Caraway Seeds: Optional but traditional for a subtle, slightly nutty flavor. If you don’t have them, a pinch of cumin or fennel seeds is an interesting swap.
Broth: Chicken or vegetable broth works fine. For deeper flavor, using homemade broth or adding a splash of white wine can be nice.
How Can You Get the Perfect Soup Texture?
The key is balancing creamy and chunky textures in the soup. You want some potatoes to break down and thicken the broth while others stay in bite-sized pieces.
- Once potatoes are tender, gently mash about half the soup with a potato masher or immersion blender—avoid full blending.
- Leave plenty of chunks for texture and interest.
- Simmer the soup gently after mashing to help flavors combine and thicken the broth.
- This technique keeps the soup hearty and comforting, not overly smooth or thin.
Equipment You’ll Need
- Large heavy-bottomed pot – perfect for cooking the soup evenly without burning.
- Slotted spoon – helps scoop out crispy bacon while leaving fat behind for flavor.
- Knife and cutting board – for chopping potatoes, onions, and carrots safely and easily.
- Potato masher or immersion blender – lets you mash some potatoes right in the pot for a creamy texture.
- Wooden spoon – great for stirring the soup without scratching your pot.
Flavor Variations & Add-Ins
- Add sliced smoked sausage or bratwurst for extra protein and traditional German flavor.
- Mix in shredded Swiss or Gruyère cheese just before serving for a rich, melty finish.
- Include sautéed leeks or celery with the onions for more aromatic depth.
- Stir in a handful of chopped fresh dill or chives at the end for a bright herbal note.
How to Make German Potato Soup
Ingredients You’ll Need:
- 6 large potatoes, peeled and diced
- 4 slices of bacon, diced
- 1 large onion, finely chopped
- 2 carrots, peeled and diced
- 4 cups vegetable or chicken broth
- 2 cloves garlic, minced
- 1 tsp caraway seeds (optional)
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- 1 tbsp butter or oil
- Bread rolls or thick sliced bread, for serving
How Much Time Will You Need?
This recipe takes about 10–15 minutes to prepare the ingredients and 30–35 minutes to cook the soup, totaling roughly 45 minutes from start to finish. It’s a quick and easy way to enjoy a warm and hearty meal.
Step-by-Step Instructions:
1. Cook the Bacon:
Place the diced bacon in a large pot over medium heat. Cook until crispy, then use a slotted spoon to remove the bacon pieces and set them aside. Keep the bacon fat in the pot—it adds delicious flavor to the soup.
2. Sauté Onions, Garlic, and Carrots:
If needed, add a bit of butter or oil to the pot. Add the finely chopped onions and minced garlic to the bacon fat and cook until the onions turn translucent and fragrant, about 5 minutes. Then add the diced carrots, stirring occasionally, and cook for another 3–4 minutes.
3. Add Broth, Potatoes, and Seasoning:
Pour in the vegetable or chicken broth and bring it to a boil. Add the diced potatoes and caraway seeds if you’re using them. Reduce the heat to a simmer and cook for 20–25 minutes, until the potatoes are tender.
4. Mash Potatoes and Finish Soup:
Lightly mash some of the potatoes in the broth with a potato masher or immersion blender to thicken the soup while keeping some chunks for texture. Stir in the reserved bacon and chopped parsley. Season with salt and pepper to your taste. Let the soup simmer for another 5 minutes to blend the flavors nicely.
5. Serve and Enjoy:
Ladle the hot soup into bowls, sprinkle extra fresh parsley for garnish, and serve with warm bread rolls or thick bread slices for dipping. Enjoy your cozy bowl of German Potato Soup!
Can I Use Frozen Potatoes for This Soup?
Yes, you can! Just make sure to thaw them completely before cooking to avoid extra moisture that can water down the soup. Adjust the cooking time slightly since frozen potatoes may cook faster.
How Can I Make This Soup Vegetarian?
Simply skip the bacon and use vegetable broth. For a smoky flavor, add smoked paprika or sautéed mushrooms. You can also add more herbs like thyme or rosemary for added depth.
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup fully, then cool and store it in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally. The flavors actually develop even more after resting overnight.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stove over low heat or in the microwave, stirring to ensure even heating.