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German Potato Soup

German potato soup with a thick, golden broth made by simmering potatoes until tender, then partially mashing for body. Finish with sliced frankfurters, cream, crisp bacon, and a bright touch of cider vinegar for a hearty rustic 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: 560
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 2 lb russet potatoes peeled and cubed
  • Salt and pepper to taste
Vegetables and aromatics
  • 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
Cream and seasonings
  • 1 cup heavy cream
  • 2 tbsp unsalted butter
  • 1 tbsp cider vinegar
  • 1 tsp caraway seeds
  • 1 tsp marjoram
  • 1 bay leaf
  • Fresh parsley for garnish for garnish

Equipment

  • 1 Dutch oven

Method
 

Brown the bacon
  1. Cook diced bacon in a large pot over medium heat until crispy, then remove and set aside.
Sauté vegetables
  1. Sauté onion, carrots, and celery in the bacon fat and butter for 5 minutes until glossy and slightly softened.
Simmer the soup
  1. Add broth, potatoes, caraway seeds, marjoram, and bay leaf, then bring the pot to a boil over high heat.
  2. Simmer for 20-25 minutes until the potatoes and vegetables are very tender.
Thicken 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 heavy cream and cider vinegar, then add the sliced sausages and simmer for 5 minutes.
  3. Return the bacon to the pot, season with salt and pepper, and garnish with fresh parsley before serving.

Notes

For a thicker, more spoonable texture, mash more of the potatoes (or mash less for a looser soup). Refrigerate leftovers in an airtight container for up to 3 days; freeze only the broth-and-veg base (without garnishes) for up to 2 months and reheat gently, adding cream if needed. For a dairy-light option, swap the heavy cream for evaporated milk or a lactose-free cream substitute, and keep simmering gentle to prevent curdling.