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German Potato Soup Recipe

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A traditional German Potato Soup recipe with Yukon Gold potatoes, carrots, leeks, and optional bacon or sausage. This easy-to-make soup is rich with the flavors of marjoram, nutmeg, and bay leaves, simmered in a hearty vegetable or chicken broth. Garnish with fresh parsley and serve with crusty bread for a comforting meal.

Ingredients

Scale
  • 6 medium potatoes (Yukon Gold or Russet)
  • 2 medium carrots, peeled and diced
  • 1 leek, thinly sliced (white and light green parts)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (or chicken broth)
  • 1 cup diced smoked bacon or sausage (optional)
  • 2 tablespoons olive oil or butter
  • 2 bay leaves
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon ground nutmeg
  • Salt and pepper to taste
  • Garnish: chopped fresh parsley or chives
  • Optional: sour cream or crème fraîche

Instructions

  • In a large pot, heat olive oil or butter over medium heat.
  • Add chopped onion, garlic, and leek. Sauté until softened.
  • Add diced carrots and potatoes, stirring for 2-3 minutes.
  • Pour in the broth, add bay leaves, marjoram, and nutmeg.
  • Bring to a boil, then lower heat and simmer for 20-25 minutes, or until potatoes are tender.
  • If using, add smoked bacon or sausage and cook for an additional 5 minutes.
  • Season with salt and pepper to taste.
  • Serve hot, garnished with fresh parsley or chives and a side of crusty bread.

Notes

  • For a vegetarian version, skip the bacon or sausage and use vegetable broth.
  • For a creamier texture, blend half the soup and return it to the pot, or stir in sour cream.

Nutrition

Find it online: https://cookingwithsandra.com/german-potato-soup-recipe/