This hearty German Potato Soup is a comforting one-pot wonder packed with smoky bacon, savory sausage, tender German potatoes, and fresh vegetables. With a lightly creamy chicken broth base and rich traditional flavor, this cozy dish is the ultimate cold-weather comfort food. Whether you’re honoring your heritage or just craving a deeply satisfying meal, this potato soup recipe is a must-try. It’s a lighter twist on classic German soup that still delivers big on taste—perfect for family dinners or make-ahead meals. Add this to your collection of go-to soup dinner recipes!
What Is German Potato Soup?
Also known as Kartoffelsuppe, traditional German Potato Soup is a staple in many households across Germany. It’s typically made with potatoes, root vegetables, and smoked sausage in a savory broth. This version stays true to its roots but lightens things up just a bit — still creamy and comforting, but not overly rich.
Why You’ll Love This German Potato Soup
- Rich in flavor, yet simple – Every bite is layered with the savory notes of bacon, sausage, and sautéed vegetables, all simmered together in a creamy chicken broth.
- Satisfying one-pot dinner recipe – This soup is hearty enough to stand on its own. Serve it with a slice of crusty bread and call it dinner!
- Perfect for meal prep – The flavors get even better the next day, making this a fantastic make-ahead soup recipe.
- Versatile and customizable – From adding greens to swapping sausages, this recipe works for everyone.
Ingredients You’ll Need For German Potato Soup Recipe
To make this comforting German Potato Soup, gather the following:
- Bacon – Double-smoked or your favorite variety for maximum flavor.
- German sausage – Try traditional bratwurst, frankfurters, kielbasa, or any good-quality smoked sausage.
- Butter – For sautéing the vegetables and adding richness.
- Vegetables – Onions, carrots, leeks, celery, and garlic build the flavor base.
- Potatoes – Yukon Golds are perfect for their creamy texture, but red potatoes work great too.
- Chicken broth – Use low-sodium to control the seasoning.
- Herbs – Bay leaf, marjoram (or thyme), and fresh parsley for garnish.
- Half & half – Adds a light creaminess without being too heavy.
- Salt & pepper – Season to taste.
How to Make German Potato Soup (Step-by-Step)
1. Cook the Meats
- In a large soup pot or Dutch oven, cook the bacon until crispy. Remove and set aside.
- In the rendered bacon fat, brown the sausage slices. Remove and set aside.
2. Sauté the Veggies
- Add butter to the same pot. Sauté the onions, carrots, celery, leeks, and garlic until softened and fragrant.
3. Add Potatoes and Broth
- Stir in chopped potatoes, chicken broth, bay leaf, marjoram, salt, and pepper. Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender.
4. Finish the Soup
- Stir in the cooked bacon and sausage.
- Add the half & half, then let the soup gently simmer for another few minutes until heated through.
5. Serve
- Ladle into bowls, garnish with fresh parsley, and enjoy this delicious German Potato Soup while hot.
Tips & Variations
- For a creamier soup: Swap half & half with heavy cream or whole milk depending on your preference.
- Make it vegetarian: Skip the sausage and bacon, and use vegetable broth instead.
- Add greens: Baby spinach, kale, or frozen peas add a pop of color and nutrition.
- Try different sausages: Bratwurst, frankfurters, or even turkey sausage all work beautifully.
- More herbs? Thyme or dill can be great alternatives to marjoram.
Serving Suggestions for German Potato Soup
This German Potato Soup is a filling dinner on its own, but here are a few pairing ideas:
- Crusty bread or rolls – For dipping or sopping up that flavorful broth.
- A light salad – Arugula, beet, or apple walnut salads balance the hearty soup nicely.
- Pickles or sauerkraut – A classic German side that adds brightness.
Storage & Reheating for German Potato Soup
- Fridge: Store leftovers in an airtight container for up to 5 days.\
- Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Gently warm on the stovetop or microwave, stirring occasionally to ensure even heating.
Make-Ahead Tips
Want to prep ahead? Cook the full soup a day in advance — the flavor gets even better! Or, simply prep and store the chopped vegetables and meats separately to throw everything together quickly when you’re ready.
More Cozy Soup Recipes to Try
Conclusion
This German Potato Soup is the ultimate cold-weather dinner recipe — simple, hearty, and absolutely packed with flavor. Whether you’re making it for a cozy weeknight dinner or a family meal prep session, it’s bound to become a staple in your kitchen!
Let me know if you’d like a printable recipe card version or a Pinterest-optimized description too!
German Potato Soup
Ingredients
- 8 ounces bacon I like to use a double-smoked variety, trimmed of any large pieces of fat, then cut into ½” pieces
- 8 ounces fully cooked German sausage cut crosswise into ¼”-thick slices
- 2 tablespoons unsalted butter
- 1 medium yellow onion chopped
- 3 large carrots peeled and chopped
- 2 large stalks celery chopped
- 1 cup chopped leek
- 3 large cloves garlic minced
- 4 cups low-sodium chicken broth
- 2 pounds Yukon Gold potatoes peeled and chopped into ½” pieces
- 2 bay leaves
- 2 teaspoons dried marjorum
- ½ teaspoon Morton kosher salt
- ½ teaspoon black pepper
- ¼ cup half & half
- ¼ cup chopped fresh parsley
Instructions
- Set a large soup pot over medium to medium-low heat. Add chopped bacon and cook gently until just crisp, stirring regularly. Do not let the bacon burn. Use a slotted spoon to remove bacon to a paper towel-lined plate and set aside.
- Remove all but 1 tablespoon of bacon grease from the pot and set heat to medium. Add the sausage slices. Brown one side of the sausage, then use a slotted spoon to remove it to the plate with the bacon.
- Add the butter to the bacon grease. Once butter has melted, stir in the onion, carrots, celery, and leek, and saute for about 4 minutes, stirring regularly, just until slightly softened. Stir in garlic and cook for 1 more minute.
- Add the chicken broth, potatoes, bay leaves, marjorum, salt, and pepper. Increase heat a little bit and bring the soup just to a boil. Then immediately lower the heat to medium-low and simmer, partially covered, for 10-15 minutes, or just until veggies are almost tender.
- Add the bacon and sausage to the soup, followed by the half & half, and simmer 5 minutes more or until everything is perfectly tender. Taste test and add more salt and/or pepper if needed.
- Serve hot, with chopped fresh parsley sprinkled over individual bowls of soup.
Notes
- For a creamier soup: Swap half & half with heavy cream or whole milk depending on your preference.
- Make it vegetarian: Skip the sausage and bacon, and use vegetable broth instead.
- Add greens: Baby spinach, kale, or frozen peas add a pop of color and nutrition.
- Try different sausages: Bratwurst, frankfurters, or even turkey sausage all work beautifully.
- More herbs? Thyme or dill can be great alternatives to marjoram.
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