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A hearty and tangy soup featuring tender potatoes and crispy bacon in a savory vinegar-laced broth. This classic German-American comfort food, known as Kartoffelsuppe, is perfect for a chilly day and comes together in under an hour.
For 4 servings
Cook the Bacon
Sauté the Aromatics
Build the Soup Base
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A hearty and tangy soup featuring tender potatoes and crispy bacon in a savory vinegar-laced broth. This classic German-American comfort food, known as Kartoffelsuppe, is perfect for a chilly day and comes together in under an hour.
This german_american recipe takes 45 minutes to prepare and yields 4 servings. At 434.7 calories per serving with 21.11g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
Simmer Until Tender
Finish and Season
Serve
For an even heartier soup, add sliced and browned bratwurst or kielbasa along with the potatoes.
Stir in 1/4 to 1/2 cup of heavy cream or a large dollop of sour cream at the end for a richer, creamier consistency.
Omit the bacon and use 2 tablespoons of olive oil or butter to sauté the vegetables. Use vegetable broth instead of chicken broth. Add 1/2 teaspoon of smoked paprika for a smoky flavor.
Incorporate other classic German soup vegetables like chopped carrots or leeks. Add them with the onions and celery.
The complex carbohydrates from potatoes offer a steady release of energy, helping to keep you feeling full and satisfied for longer.
Potatoes are an excellent source of potassium, an essential mineral and electrolyte that plays a key role in maintaining healthy blood pressure and heart function.
Onions and garlic contain beneficial compounds like quercetin and allicin, which have antioxidant properties that help combat inflammation and support a healthy immune system.
A typical 1.5-cup serving of this German Potato Soup contains approximately 330-380 calories, depending on the thickness of the bacon and whether you add cream.
It can be part of a balanced diet. It's a hearty, satisfying soup made with whole food ingredients like potatoes and vegetables. The bacon adds significant fat and sodium, so enjoy it in moderation. For a healthier version, use turkey bacon and low-sodium broth.
Waxy potatoes are highly recommended. Varieties like Yukon Gold, red potatoes, or fingerlings hold their shape when cooked and won't turn mushy, which is ideal for this soup's texture.
Yes, absolutely. To make it vegetarian, omit the bacon and use olive oil for sautéing. Use a quality vegetable broth and consider adding a pinch of smoked paprika to mimic the smoky flavor of the bacon.
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. You may need to add a splash of broth to thin it out as it thickens upon cooling.
Yes, you can freeze it, but be aware that the texture of the potatoes can become slightly grainy upon thawing. For best results, let it cool completely before freezing in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.