Homemade German Potato Soup

Here is my favorite German potato soup recipe, with tender potatoes, smoky bacon, onions, and a creamy broth that’s perfect for cold evenings.

This German potato soup is what I make when my family needs something warm and filling. It’s the kind of soup that disappears fast, so I always double the recipe. There’s nothing like having soup leftovers ready for lunch the next day, right?

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What Kind of Potatoes Should I Use?

For German potato soup, you’ll want to choose potatoes that break down nicely to create that thick, hearty texture the soup is known for. Russet potatoes are your best bet since they’re starchy and will naturally thicken the soup as they cook and start to fall apart. Yukon Gold potatoes also work well and will give you a slightly creamier result while still holding some of their shape. Avoid waxy potatoes like red potatoes or fingerlings, as they’ll stay too firm and won’t give you that traditional German potato soup consistency. You don’t need to peel your potatoes if you don’t want to – leaving the skins on adds extra nutrition and a rustic feel to the soup.

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Options for Substitutions

This comforting German potato soup is quite forgiving when it comes to swaps:

• Potatoes: Yukon Gold or russet potatoes work best here since they break down nicely to create that creamy texture. Avoid waxy potatoes like red or fingerlings as they won’t give you the same hearty consistency.
• Celery root: If you can’t find celery root, regular celery stalks work perfectly fine. You can also try parsnips for a slightly sweeter flavor that pairs well with the potatoes.
• Dried marjoram: Don’t have marjoram? Try dried oregano or thyme instead. Fresh herbs work too – just use about 1 ½ teaspoons of fresh marjoram or oregano.
• Dairy-free cream: Regular heavy cream, half-and-half, or even whole milk will work if you’re not avoiding dairy. For dairy-free options, coconut cream or cashew cream make great substitutes.
• Vegetable broth: Chicken broth works just as well if you’re not keeping it vegetarian. You can even use water with extra seasoning, though the flavor won’t be quite as rich.
• Vegan sausage: Regular bratwurst or kielbasa are traditional choices if you eat meat. You could also skip the sausage entirely or add crispy bacon bits for extra flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making German potato soup is cutting your potatoes too small, which causes them to break down completely and turn your soup into a thick, gluey mess instead of having nice chunky pieces.

Keep your potato chunks around 1-inch in size and avoid over-stirring once they’re added to the pot – gentle stirring prevents them from falling apart while still allowing some to naturally break down and thicken the soup.

Don’t rush the sautéing step with your onions, carrots, and celery, as taking 5-7 minutes to properly soften them builds the flavor foundation that makes this soup taste authentic.

Finally, add your dairy-free cream at the very end and avoid boiling the soup once it’s added, since high heat can cause plant-based creams to curdle and ruin the smooth texture you’re going for.

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What to Serve With German Potato Soup?

This hearty German potato soup pairs beautifully with some crusty dark rye bread or pretzel rolls – perfect for soaking up all that creamy goodness. I love serving it alongside a simple cucumber salad dressed with vinegar and dill, which cuts through the richness of the soup nicely. For a more filling meal, try adding some sliced bratwurst or kielbasa on the side, or even stir some right into the soup itself. A crisp green salad with a tangy mustard vinaigrette also makes a great companion to balance out the comforting, warming flavors.

Storage Instructions

Refrigerate: This hearty German potato soup keeps really well in the fridge for up to 5 days in an airtight container. The flavors actually get even better after a day or two, so it’s perfect for meal prep. Just remember to remove those bay leaves before storing if you used them!

Freeze: You can freeze this soup for up to 3 months, though the texture might change slightly since potatoes can get a bit grainy when frozen. I like to freeze it in individual portions using freezer bags laid flat – makes it super easy to grab just what you need for lunch.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If it seems too thick after storing, just add a splash of vegetable broth or water. The microwave works too – just use medium power and stir every minute or so until it’s heated through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 850-1000
• Protein: 16-20 g
• Fat: 20-26 g
• Carbohydrates: 155-185 g

Ingredients

For the soup:

• 1 tbsp cooking oil
• 1 diced yellow onion
• 3 minced garlic cloves
• 2 celery stalks or 1/2 small celery root, diced
• 2 medium carrots, diced
• 2 lb peeled potatoes, chopped
• 1/2 tsp dried marjoram
• Pinch ground nutmeg
• Salt and black pepper, as needed
• 4 cups vegetable broth or water
• 2 whole bay leaves (optional)
• 1/3 cup non-dairy cream or coconut milk

For serving:

• Fresh parsley, chopped
• Sliced plant-based sausage (optional)

Step 1: Sauté the Aromatics and Vegetables

• 1 tbsp cooking oil
• 1 diced yellow onion
• 3 minced garlic cloves
• 2 celery stalks or 1/2 small celery root, diced
• 2 medium carrots, diced
• 2 lb peeled potatoes, chopped
• 1/2 tsp dried marjoram
• pinch ground nutmeg
• salt and black pepper, as needed

Heat the cooking oil in a large pot over medium heat.

Add the diced yellow onion and sauté for about 3 minutes, until the onion becomes translucent.

Next, add the minced garlic, diced celery, diced carrots, chopped potatoes, dried marjoram, ground nutmeg, and a pinch of salt and black pepper.

Continue sautéing for another minute to combine the flavors and soften the vegetables slightly.

Step 2: Simmer the Soup

• 4 cups vegetable broth or water
• 2 whole bay leaves (optional)

Pour in the vegetable broth or water and add the bay leaves (if using).

Bring the soup to a boil, then reduce the heat and let it simmer gently for about 20 minutes, or until the vegetables are very tender.

Step 3: Blend Half the Soup

Carefully transfer about half of the soup into a separate pot or bowl, making sure to remove the bay leaves first if you used them.

Use an immersion blender to blend this portion of the soup until smooth.

Alternatively, you can use a regular blender, blending in batches if necessary.

I always recommend letting hot soup cool slightly before blending to avoid any accidents.

Step 4: Combine and Finish the Soup

• 1/3 cup non-dairy cream or coconut milk
• salt and black pepper, as needed

Pour the blended soup back into the original pot with the unblended portion.

Add the non-dairy cream or coconut milk and stir well to combine.

Let the soup simmer for a few more minutes, then taste and adjust the seasonings as needed.

Add more salt, pepper, or even a pinch of red pepper flakes if you like some heat.

I like to add an extra splash of cream for extra richness at this stage.

Step 5: Serve and Garnish

• fresh parsley, chopped
• sliced plant-based sausage (optional)

Ladle the hot soup into serving bowls.

Garnish with fresh chopped parsley and, if you wish, top with slices of plant-based sausage for extra heartiness.

Enjoy your comforting bowl of soup!

Homemade German Potato Soup

Delicious Homemade German Potato Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 32 minutes mins

Total Time 47 minutes mins

Servings 4

Calories 925 kcal

Ingredients

  

For the soup:

• 1 tbsp cooking oil
• 1 diced yellow onion
• 3 minced garlic cloves
• 2 celery stalks or 1/2 small celery root, diced
• 2 medium carrots, diced
• 2 lb peeled potatoes, chopped
• 1/2 tsp dried marjoram
• pinch ground nutmeg
• salt and black pepper, as needed
• 4 cups vegetable broth or water
• 2 whole bay leaves (optional)
• 1/3 cup non-dairy cream or coconut milk

For serving:

• fresh parsley, chopped
• sliced plant-based sausage (optional)

Instructions

 

• Heat the cooking oil in a large pot over medium heat. Add the diced yellow onion and sauté for about 3 minutes, until the onion becomes translucent. Next, add the minced garlic, diced celery, diced carrots, chopped potatoes, dried marjoram, ground nutmeg, and a pinch of salt and black pepper. Continue sautéing for another minute to combine the flavors and soften the vegetables slightly.
• Pour in the vegetable broth or water and add the bay leaves (if using). Bring the soup to a boil, then reduce the heat and let it simmer gently for about 20 minutes, or until the vegetables are very tender.
• Carefully transfer about half of the soup into a separate pot or bowl, making sure to remove the bay leaves first if you used them. Use an immersion blender to blend this portion of the soup until smooth. Alternatively, you can use a regular blender, blending in batches if necessary. I always recommend letting hot soup cool slightly before blending to avoid any accidents.
• Pour the blended soup back into the original pot with the unblended portion. Add the non-dairy cream or coconut milk and stir well to combine. Let the soup simmer for a few more minutes, then taste and adjust the seasonings as needed. Add more salt, pepper, or even a pinch of red pepper flakes if you like some heat. I like to add an extra splash of cream for extra richness at this stage.
• Ladle the hot soup into serving bowls. Garnish with fresh chopped parsley and, if you wish, top with slices of plant-based sausage for extra heartiness. Enjoy your comforting bowl of soup!