This traditional German potato soup is a nutrient-dense, broth-based meal filled with waxy potatoes and classic root vegetables. It is a practical choice for a comforting dinner that provides a deep, savory flavor profile.
List of ingredients
- 8 ounces smoked turkey bacon, diced – provides a savory, smoky base.
- 1 large onion, chopped – used for aromatic depth.
- 1 clove garlic, minced – adds a sharp, pungent flavor.
- 2 pounds waxy potatoes, chopped into 1/4 inch pieces – maintains shape during simmering.
- 1 large leek, sliced and thoroughly washed – adds a mild, onion-like sweetness.
- 3 carrots, diced – contributes color and natural sweetness.
- 1 1/2 cups diced celeriac (celery root) – essential for an authentic German taste.
- 2 tomatoes, diced – adds a slight acidity to balance the richness.
- 6 cups quality chicken broth – the primary liquid base for the soup.
- 1/2 teaspoon dried thyme – adds an earthy, herbal note.
- 1/2 teaspoon dried rosemary – provides a woody fragrance.
- 1/2 teaspoon dried marjoram – a traditional herb for German soups.
- 3/4 teaspoon sea salt – enhances all existing flavors.
- 1/2 teaspoon freshly ground black pepper – adds a mild heat.
- 1 bay leaf – infuses the broth with a subtle floral aroma.
- 1/4 cup chopped fresh parsley – adds brightness and a fresh finish.
step-by-step instructions
- Sauté Aromatics: Fry the smoked turkey bacon in a large pot until crisp, then add the chopped onion and cook until golden, approximately 6-8 minutes.
- Add Garlic: Stir in the minced garlic and cook for one additional minute until fragrant, being careful not to burn it.
- Combine Ingredients: Add the chopped potatoes, sliced leeks, diced carrots, celeriac, diced tomatoes, chicken broth, dried thyme, dried rosemary, dried marjoram, salt, black pepper, and the bay leaf.
- Simmer: Bring the mixture to a boil, then immediately reduce the heat to medium-low. Cover the pot and simmer for 30-40 minutes until the vegetables are tender.
- Final Touch: Stir in the fresh chopped parsley and simmer for one more minute.
- Season: Taste the soup and add additional salt and pepper if needed before serving.
Selecting the Best Potatoes
Choose Waxy Varieties for Structure
Waxy potatoes, such as Yukon Gold or red potatoes, are the best choice for this recipe. They have a lower starch content than russet potatoes, which allows them to hold their shape after 40 minutes of simmering. This prevents the soup from becoming too thick or mushy.
Avoid Starchy Russet Potatoes
Russet potatoes tend to break down and disintegrate when cooked in a liquid for long periods. While this can be good for a creamy mash, it will make this brothy German soup cloudy and overly thick. If you only have russets, reduce the simmering time slightly.
Maintaining Consistent Dice Sizes
Cutting your potatoes into uniform 1/4 inch pieces ensures that they all cook at the same rate. This prevents some pieces from turning into mush while others remain hard in the center. Using a sharp chef’s knife on a stable cutting board is the most efficient method.
Working with Traditional German Vegetables
Thoroughly Cleaning Leeks
Leeks grow in sandy soil, and grit often gets trapped between their layers. To clean them, slice the leeks first, then place the slices in a bowl of cold water and swirl them around. The dirt will sink to the bottom, allowing you to lift the clean leeks out with a slotted spoon.
Preparing and Peeling Celeriac
Celeriac has a thick, knobby, and rough outer skin that is inedible. Use a heavy chef’s knife to cut away the skin in thick slices, following the contour of the root. Once the brown skin is removed, you will find a creamy white interior ready for dicing.
Consistency in Root Vegetable Dicing
Carrots and celeriac should be diced to a size similar to the potatoes. This ensures a balanced distribution of flavors in every spoonful. Aim for small, bite-sized cubes to maximize the surface area for flavor absorption from the broth.
Mastering the Flavor Base
Browning the Smoked Turkey Bacon
Sautéing the smoked turkey bacon first releases essential fats that flavor the rest of the vegetables. Ensure the bacon is lightly browned to develop a deep, savory taste before adding the onions. This process creates the foundational ‘umami’ layer of the soup.
Caramelizing Onions for Depth
Allow the onions to cook for the full 6-8 minutes until they are golden brown. This caramelization converts natural sugars into a richer flavor, which prevents the soup from tasting like raw onions. Keep the heat at medium to avoid burning the edges.
Timed Addition of Garlic
Garlic burns much faster than onions and can become bitter if overcooked. Always add the garlic in the final minute of the sauté process. This ensures the garlic is cooked through and fragrant without compromising the taste of the broth.
Using a High-Quality Broth
The quality of your chicken broth directly impacts the final taste of the soup. Low-sodium broths are recommended so you can control the salt levels manually. Homemade broth is ideal, but a high-quality store-bought version works well if it contains minimal additives.
Herb Selection and Application
The Role of Marjoram in German Cuisine
Marjoram is a staple in traditional German cooking and provides a sweeter, milder taste than oregano. It pairs perfectly with root vegetables and potatoes. Do not skip this herb if you want an authentic regional flavor profile.
Balancing Thyme and Rosemary
Thyme and rosemary provide earthy, woody notes that cut through the richness of the bacon and potatoes. Because these herbs are potent, use exactly the measured amount to avoid overpowering the vegetables. Using dried versions ensures a consistent flavor concentration.
The Impact of the Bay Leaf
A single bay leaf adds a subtle complexity and a floral undertone to the simmering broth. It works in the background to tie the different vegetable flavors together. Remember to remove the bay leaf before serving the soup.
Adding Fresh Parsley at the End
Fresh parsley is added at the very end to maintain its bright green color and fresh, grassy flavor. Cooking parsley for too long destroys its volatile oils and turns the leaves brown. One minute of simmering is sufficient to integrate the herb.
Ingredient Substitutions for Different Diets
Vegan and Plant-Based Alternatives
To make this soup vegan, replace the smoked turkey bacon with smoked tofu cubes or sun-dried tomatoes sautéed in olive oil. Swap the chicken broth for a high-quality vegetable broth. This maintains the savory profile while removing all animal products.
Low-Carb Root Vegetable Swaps
For those reducing potato intake, you can substitute half of the potatoes with diced cauliflower or turnips. While this changes the texture slightly, it retains the heartiness of the dish. Keep the celeriac as it provides the necessary authentic taste.
Replacing Celeriac with Available Options
If celeriac is unavailable at your local store, celery stalks mixed with a bit of extra parsnip can be used. While not an exact match, the combination provides a similar earthy sweetness. Avoid using only celery stalks, as they lack the density of the root.
Cooking Techniques for Success
Controlling the Simmer
Bringing the soup to a boil and then reducing it to a simmer is crucial for tender vegetables. A rolling boil can break the potatoes apart and make the broth cloudy. A gentle simmer ensures the vegetables soften without losing their structural integrity.
The Importance of Covering the Pot
Keeping the lid on during the 30-40 minute simmer prevents excessive evaporation. This keeps the broth level consistent and ensures the vegetables are steamed in their own moisture. If the soup looks too dry, add a splash of water or extra broth.
Tasting and Adjusting Seasoning
Salt and pepper should be adjusted at the very end of the cooking process. As the broth reduces, the salt concentration increases. Tasting the final product allows you to make precise adjustments to ensure the flavors are perfectly balanced.
Storage and Preservation
Refrigeration Guidelines
Store leftover soup in airtight glass containers in the refrigerator for 3-5 days. Allow the soup to cool slightly before sealing the lid to prevent excessive condensation. The flavors often meld and improve after 24 hours in the fridge.
Freezing Potato Soup Safely
Potato-based soups can sometimes develop a grainy texture when frozen due to the starch. To minimize this, cool the soup completely and freeze it in portions. Thaw the soup slowly in the refrigerator before reheating to maintain the best consistency.
Thawing Methods for Best Results
Avoid thawing frozen soup directly in the microwave, as this can create hot spots and break down the potatoes further. The best method is to move the container from the freezer to the fridge overnight. Once thawed, reheat slowly on the stovetop.
Reheating for Best Quality
Stovetop Reheating Process
Reheating on the stove is the preferred method as it allows you to monitor the consistency. Heat the soup over medium-low heat, stirring occasionally. If the soup has thickened in the fridge, add 1/4 cup of water or broth to restore the original texture.
Microwave Reheating Tips
When using a microwave, heat the soup in short intervals of 2 minutes. Stir the soup between each interval to ensure even heat distribution. Cover the bowl with a microwave-safe lid to prevent the soup from splashing and to keep the moisture in.
Correcting Consistency After Reheating
It is common for potato soups to thicken during storage because the potatoes continue to release starch. If the soup is too thick after reheating, stir in a tablespoon of warm water. If it is too thin, let it simmer uncovered for a few minutes to reduce.
Troubleshooting Common Issues
Fixing Soup That is Too Thin
If the soup is too brothy for your preference, you can mash a few of the cooked potato chunks against the side of the pot. Stir the mashed potatoes back into the broth to naturally thicken the consistency without adding flour or cornstarch.
Managing Over-Salted Broth
If you accidentally add too much salt, add a peeled, halved raw potato to the simmering soup for 10 minutes. The potato will absorb some of the excess salt. Remove the potato before serving, or simply dilute the soup with more unsalted broth.
Dealing with Undercooked Vegetables
If the celeriac or carrots are still firm after 40 minutes, extend the simmering time in 5-10 minute increments. Ensure the heat remains at medium-low to prevent the bottom of the pot from scorching while you wait for the root vegetables to soften.
Frequently Asked Questions
Can I make this in a slow cooker?
Yes, you can. Sauté the bacon, onions, and garlic in a pan first, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, stirring in the parsley at the end.
Why is my soup cloudy instead of clear?
Cloudiness is usually caused by using starchy potatoes or boiling the soup too vigorously. To keep the broth clearer, use waxy potatoes and maintain a gentle simmer rather than a hard boil.
How long does this soup last in the fridge?
When stored in an airtight container, the soup stays fresh for up to 5 days. Ensure the refrigerator is kept at or below 40°F (4°C) to maintain food safety.
Can I use frozen mixed vegetables instead?
While possible, using frozen vegetables will change the authentic German flavor profile. Fresh leeks and celeriac provide a specific depth that frozen peas or corn cannot replicate.
Do I have to peel the carrots?
Yes, peeling the carrots removes the bitter outer skin and provides a cleaner look and taste. Use a vegetable peeler to remove the skin before dicing them into small pieces.
Print
Hearty German Potato Soup (Kartoffelsuppe)
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: General
Description
This delicious, traditional German Potato Soup is packed full of veggies and TONS of flavor – It will satisfy both body and soul!
Ingredients
- 8 ounces plant-based smoked bacon, diced
- 1 large onion, chopped
- 1 clove garlic, minced
- 2 pounds waxy potatoes, chopped into 1/4 inch pieces
- 1 large leek, sliced and thoroughly washed
- 3 carrots, diced
- 1 1/2 cups diced celeriac
- 2 tomatoes, diced
- 6 cups quality chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried marjoram
- 3/4 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 bay leaf
- 1/4 cup chopped fresh parsley
Instructions
- Step 1: Fry the plant-based smoked bacon then add the onion and cook until golden, 6-8 minutes.
- Step 2: Add the garlic and cook for another minute.
- Step 3: Add all remaining ingredients except for the parsley.
- Step 4: Bring to a boil, reduce the heat to medium-low, cover and simmer 30-40 minutes.
- Step 5: Add the parsley and simmer for another minute.
- Step 6: Add salt and pepper to taste.
Notes
This is a great make-ahead soup as the flavor is even better the next day!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 327 kcal
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 0 mg