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German Potato Soup

German potato soup with a thick, golden broth created by mashing a third of the potatoes for natural body. Cook bacon until crisp, simmer until tender, then finish with cream, cider vinegar, and sliced frankfurters.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: German
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 2 lb russet potatoes peeled and cubed
Vegetables
  • 2 carrots diced
  • 2 celery diced
  • 1 onion diced
Meat & Sausage
  • 4 oz bacon or speck diced
  • 2 frankfurters or bratwurst links sliced
Soup Base & Flavorings
  • 4 cup beef or chicken broth
  • 1 cup heavy cream
  • 2 tbsp unsalted butter
  • 1 tbsp cider vinegar
  • 1 tsp caraway seeds
  • 1 tsp marjoram
  • 1 bay leaf
  • 0.25 tsp salt and pepper to taste
Garnish
  • 0.25 cup fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Cook the bacon
  1. Cook the diced bacon in a large pot over medium heat until crispy, then remove and set aside.
Sauté vegetables
  1. Sauté the onion, carrots, and celery in the bacon fat and butter for 5 minutes over medium heat until softened and glossy.
Simmer the soup
  1. Add the broth, potatoes, caraway seeds, marjoram, and bay leaf, then bring the mixture to a boil.
  2. Simmer for 20-25 minutes until the potatoes and vegetables are very tender and a fork slides in easily.
  3. Remove the bay leaf, then mash a third of the potatoes in the pot to thicken the broth to a creamy consistency.
Finish with cream and sausage
  1. Stir in the heavy cream and cider vinegar until the soup looks smooth and slightly golden.
  2. Add the sliced sausages and simmer for 5 minutes until heated through.
  3. Return the bacon to the pot, then season with salt and pepper and garnish with fresh parsley before serving.

Notes

For best texture, mash only a third of the potatoes so the soup stays chunky; cool leftovers uncovered for 10 minutes, then refrigerate in a sealed container up to 3 days. Reheat gently over low heat, stirring often, since the cream can thicken as it cools. Freezing is not recommended because cream may separate when thawed. Dietary swap: use turkey bacon and chicken broth for a lighter variation.