German Potato Soup Recipe
Cozy Up with a Bowl of German Potato Soup
As the weather turns cooler, there’s nothing quite like a hearty, comforting soup to warm you from the inside out. Today, we’re sharing a classic: German Potato Soup! This isn’t just any potato soup; it’s a flavorful, creamy, and deeply satisfying dish that’s been enjoyed for generations. It’s perfect for a weeknight dinner, a cozy lunch, or even a potluck.
This recipe strikes a beautiful balance between simplicity and flavor. We use Yukon Gold or Russet potatoes as the base, building layers of flavor with sautéed onions, carrots, celery, and leeks. A hint of thyme and a bay leaf add aromatic depth, while the optional bacon provides a smoky richness that takes it to the next level. The best part? It’s surprisingly easy to make!
What makes this German Potato Soup special?
Unlike some potato soups that rely heavily on cream, this recipe achieves its creamy texture through the natural starch released from the potatoes as they simmer. You can, of course, add a swirl of cream or a dollop of sour cream at the end if you like, but it’s delicious even without it.
Tips for the Perfect Soup:
- Potato Choice: Yukon Gold potatoes will give you a naturally creamy texture and slightly buttery flavor. Russets work well too, but you might need to simmer a bit longer to achieve the desired consistency.
- Don’t Skip the Sauté: Taking the time to properly sauté the vegetables is crucial for building flavor. Let them soften and become fragrant before adding the broth.
- Immersion Blender vs. Regular Blender: An immersion blender is ideal for blending the soup directly in the pot, making cleanup a breeze. If you’re using a regular blender, be sure to vent the lid to prevent pressure buildup.
- Customize Your Garnish: Fresh parsley or chives add a pop of color and freshness. Crumbled bacon is a classic addition, but you can also try a swirl of sour cream, a sprinkle of paprika, or even a drizzle of olive oil.
Frequently Asked Questions:
- Can I make this soup vegetarian? Absolutely! Simply omit the bacon and use vegetable broth instead of chicken broth.
- Can I make this soup ahead of time? Yes! The flavors actually develop more fully as the soup sits. Store it in an airtight container in the refrigerator for up to 3 days.
- Can I freeze this soup? Yes, but the texture may change slightly upon thawing. It’s best to freeze it before blending.
- What goes well with German Potato Soup? Crusty bread, pretzels, a simple green salad, or a grilled cheese sandwich are all excellent companions.
- Is this soup gluten-free? Yes, as long as you use gluten-free broth and serve it with gluten-free bread or pretzels.
We hope you enjoy this comforting and delicious German Potato Soup! It’s a recipe that’s sure to become a family favorite.
German Potato Soup
Ingredients
- 4 large Yukon Gold or Russet potatoes peeled and diced
- 1 medium onion chopped
- 2 carrots diced
- 2 celery stalks sliced
- 1 leek sliced
- 3 cloves garlic minced
- 4 strips bacon optional
- 4 cups chicken or vegetable broth
- 1 bay leaf bay leaf
- 1 tsp dried thyme
- to taste salt and pepper
- to garnish fresh parsley or chives
Instructions
- Start by preparing all your ingredients. Peel and dice the potatoes and carrots, chop the onion, slice the celery and leek, and mince the garlic. Set everything aside.
- In a large pot, cook the bacon over medium heat until crispy. Once cooked, remove the bacon and set it aside, leaving the drippings in the pot.
- Add the chopped onion, carrots, celery, and leek to the pot with the bacon drippings. Sauté the vegetables for about 5-7 minutes until they are softened and fragrant.
- Add the diced potatoes to the pot, followed by the chicken or vegetable broth, bay leaf, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.
- After cooking, remove the bay leaf. Use an immersion blender to blend the soup to your desired consistency—smooth or chunky. If you prefer a creamier texture, blend longer.
- Serve the soup hot, garnished with crumbled bacon (if using) and fresh herbs. Enjoy it with crusty bread or pretzels for a complete meal.
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