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German Potato Soup

German potato soup with a thick, creamy broth—made by simmering cubed russet potatoes until tender, then mashing a portion for body. Crispy bacon, diced vegetables, and sliced frankfurters finish the rustic, hearty bowl.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Cook bacon and sauté vegetables
  1. Cook diced bacon in a large pot over medium heat until crispy, then remove and set aside.
  2. Sauté onion, carrots, and celery in the bacon fat and butter for 5 minutes, until softened and fragrant.
Simmer the soup
  1. Add broth, potatoes, caraway seeds, marjoram, and bay leaf, then bring to a boil.
  2. Simmer at a steady bubble for 20-25 minutes, until potatoes and vegetables are very tender.
Mash and finish
  1. Remove the bay leaf, then mash a third of the potatoes in the pot to thicken the broth.
  2. Stir in the cream and cider vinegar, add sliced sausages, and simmer for 5 minutes.
  3. Return bacon to the pot, season with salt and pepper, and garnish with fresh parsley before serving.

Notes

For the thickest texture, mash only about a third of the potatoes—keep the rest chunky so the soup stays hearty. Store in the refrigerator up to 4 days; reheat gently (avoid a hard boil to prevent the cream from separating). Freezing is not recommended because the cream can change texture after thawing. For a lighter option, use half-and-half instead of heavy cream.