Best Ever German Potato Soup (Kartoffelsuppe)
This German Potato Soup (Kartoffelsuppe) is a comforting and hearty classic, perfect for chilly days. Made with potatoes, onions, bacon, and broth, it's a simple yet deeply flavorful dish that's been a staple in German households for generations. Customize it to your liking and enjoy a taste of German tradition.
Equipment
- Large pot or Dutch oven
- Slotted spoon
- Cutting board
- Knife
- Measuring cups and spoons
- Potato masher or immersion blender (optional)
- Ladle
- Bowls
Ingredients
- 2 pounds Yukon Gold or Russet potatoes, peeled and diced
- 1 large yellow onion, diced
- 6 slices bacon, diced
- 6 cups chicken or vegetable broth
- 2 cups water
- 2 medium carrots, peeled and diced optional
- 2 stalks celery, diced optional
- 1 bay leaf
- 1 teaspoon dried marjoram
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
- Sour cream or crème fraîche, for serving optional
- 1 tablespoon apple cider vinegar optional
Instructions
- In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon from the pot with a slotted spoon and set aside.
- Add the diced onion to the pot and sauté over medium heat until softened and translucent, about 5 minutes.
- If using, add the diced carrots and celery to the pot and sauté for another 3-5 minutes, until slightly softened.
- Add the diced potatoes, chicken or vegetable broth, and water to the pot. Stir to combine.
- Add the bay leaf, marjoram, salt, and pepper to the pot. Stir well.
- Bring the soup to a boil over high heat, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.
- Remove the bay leaf from the soup.
- If you prefer a thicker soup, you can partially mash some of the potatoes with a potato masher or an immersion blender.
- Stir the cooked bacon back into the soup.
- Stir in the apple cider vinegar (if using).
- Taste the soup and adjust the seasoning with salt and pepper as needed.
- Ladle the soup into bowls and garnish with fresh parsley and a dollop of sour cream or crème fraîche, if desired. Serve hot.
Notes
For a vegetarian version, omit the bacon and use vegetable broth. To enhance the smoky flavor, consider adding a smoked paprika. Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months. When reheating, add a little extra broth if needed, as the soup may thicken upon standing.