German Potato Soup
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!
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.