German Potato Soup
A warm, comforting bowl of creamy potato soup with smoky bacon, tender leeks, and carrots. This German-inspired classic is hearty and satisfying, perfect for a chilly evening, and comes together in one pot with simple pantry ingredients.
For 4 servings
- prep
Prepare the vegetables.
1.Peel and dice 600 g potatoes into 1-inch cubes.2.Dice 2 carrots, 2 celery stalks, and 100 g bacon into small pieces.3.Slice 1 leek into thin rounds and finely chop 1 medium onion.4.Mince 2 garlic cloves. - saute · ~10 min
Render the bacon and sauté the aromatics.
1.Place a large pot over medium heat and add the diced bacon.2.Cook until the bacon is crisp and the fat has rendered, about 5 minutes.3.Add the chopped onion and sliced leek. Sauté until softened, about 4 minutes.4.Stir in the minced garlic and cook until fragrant, about 30 seconds.TIPDon't rush the leeks and onions; letting them sweat gently builds the soup's flavor base. - simmer · ~25 min
Simmer the soup.
1.Add the diced potatoes, carrots, and celery to the pot.2.Pour in 500 ml water. Add 1 tsp dried marjoram, 0.5 tsp caraway seeds, 0.5 tsp salt, and a pinch of black pepper.3.Bring the liquid to a boil over high heat, then reduce the heat to low.4.Cover and simmer gently for 20-25 minutes, until the potatoes are fork-tender.TIPCheck the potatoes at 20 minutes; they should break apart easily for a creamier soup. - mix · ~2 min
Blend part of the soup for texture.
1.Remove the pot from the heat.2.Use an immersion blender to partially blend the soup directly in the pot, leaving plenty of potato chunks intact for a rustic texture.3.Taste and adjust seasoning with an extra pinch of salt or pepper if needed.TIPFor a chunkier soup, blend only a few seconds. For a smoother soup, blend longer—but keep some texture. - serve
Ladle into bowls and garnish.
1.Ladle the hot soup into warmed bowls.2.Garnish with fresh chopped parsley and a sprinkle of crisp bacon pieces if desired.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use waxy potatoes like Yukon Gold or red potatoes — they hold their shape better during simmering and create a heartier texture.
- 2Render the bacon until very crisp before adding the onions; the rendered fat will infuse the entire soup with smoky depth.
- 3Don't skip the caraway seeds — their subtle anise-like flavor is the signature note that makes this soup taste authentically German.
- 4For the best rustic texture, blend only about one-third of the soup, leaving chunky potato and carrot pieces intact.
- 5Let the soup rest for 10 minutes after blending — the flavors meld and the texture thickens slightly as it cools.
- 6Make this soup a day ahead; it tastes even better on day two as the flavors deepen overnight in the fridge.
Adapt it for your goals.
Vegetarian
Omit the bacon and use 1 tablespoon of olive oil or butter to sauté the vegetables. Add 1 teaspoon of smoked paprika to mimic the smoky depth, and use vegetable broth instead of water.
low oil / lightLow-oil / light
Skip the bacon entirely, sauté the leeks and onions in 1 tablespoon of olive oil, and use low-sodium vegetable broth. The natural creamy starch from the potatoes will still give body without the added fat.
veganVegan
Replace bacon with 1 tablespoon of olive oil and add 1 teaspoon of liquid smoke and 1 tablespoon of nutritional yeast for umami. Use water or vegetable broth — the soup will still be creamy from blended potatoes.
herb swapHerb-swap
Substitute the dried marjoram with 1 tablespoon of fresh thyme or 1 teaspoon of dried oregano for a slightly different herbal profile while keeping the German character.
extra vegetableExtra-vegetable
Add 1 cup of chopped kale or Swiss chard during the last 10 minutes of simmering for extra color, nutrients, and a mild earthy flavor that pairs well with the bacon.
Why this is on our healthy list.
Rich in Vitamin A
The carrots and leeks in this soup provide a generous amount of beta-carotene, which your body converts into vitamin A for healthy vision and immune function.
Good Source of Fiber
Potatoes with skin (if you leave some on), carrots, celery, and leeks contribute dietary fiber that supports digestion and helps you feel full longer.
Low in Saturated Fat
With just 100g of bacon for the entire pot, this soup is relatively low in saturated fat compared to cream-based potato soups, making it a lighter comfort food option.
Contains Potassium
Potatoes are naturally rich in potassium, an electrolyte that helps regulate blood pressure and muscle function.
Frequently asked questions
Yes, you can stir in 1/2 cup of heavy cream or whole milk after blending for a richer, creamier soup. Traditional German potato soup is often made with broth and water, but dairy is a common addition.
