German Potato Soup
Cozy Up With a Bowl of Authentic German Potato Soup
Is there anything more comforting than a warm bowl of soup on a chilly evening? Today, we’re sharing a recipe for a classic: German Potato Soup! This isn’t your average potato soup; it’s packed with flavor, thanks to smoky bacon, aromatic vegetables, and a touch of marjoram. It’s a hearty, satisfying meal that’s perfect for family dinners or a cozy night in.
This recipe stays true to its German roots, offering a creamy, yet not overly heavy, texture. The key is using good quality ingredients and allowing the flavors to meld together during the simmering process. The bacon provides a wonderful depth of flavor, while the marjoram adds a subtle, herbaceous note that’s characteristic of German cuisine.
What makes this German Potato Soup special?
- Authentic Flavor: We’ve focused on traditional German flavors, using marjoram and a generous amount of bacon.
- Creamy Texture: The combination of potatoes and cream creates a luxuriously smooth and comforting soup.
- Hearty and Filling: This soup is substantial enough to be a complete meal.
- Easy to Make: Despite its rich flavor, this soup is surprisingly simple to prepare.
Tips for the Best German Potato Soup:
- Bacon is Key: Don’t skimp on the bacon! It’s the foundation of the soup’s flavor.
- Simmer, Don’t Boil: Simmering the soup allows the flavors to develop without making the potatoes mushy.
- Adjust Seasoning: Taste and adjust the salt and pepper as needed.
- Garnish Generously: A sprinkle of fresh parsley and crumbled bacon adds a pop of color and flavor.
Serving Suggestions:
Serve this German Potato Soup with a side of crusty bread for dipping. It also pairs well with a simple green salad. For a truly authentic German experience, serve it with a German beer!
Frequently Asked Questions:
Q: Can I use a different type of potato?
A: Yes, Yukon Gold or Russet potatoes work well in this recipe. Yukon Golds will create a creamier soup, while Russets will be slightly more fluffy.
Q: Can I make this soup ahead of time?
A: Yes, you can make this soup a day or two in advance. Store it in an airtight container in the refrigerator. Reheat gently on the stovetop.
Q: Can I freeze this soup?
A: While you can freeze it, the texture may change slightly upon thawing. It’s best enjoyed fresh.
Q: Is marjoram essential?
A: Marjoram is the traditional herb used in German Potato Soup, and it adds a unique flavor. However, if you can’t find it, you can substitute with thyme or oregano, but the flavor will be slightly different.
Q: Can I make this soup vegetarian?
A: Yes, you can omit the bacon and use vegetable broth instead of chicken broth. You may want to add a touch of smoked paprika to mimic the smoky flavor of the bacon.
German Potato Soup
Ingredients
- 1 tablespoon bacon grease
- 8 slices bacon, chopped
- 1 tablespoon butter
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 2 pounds potatoes, peeled and cubed
- 1 teaspoon dried marjoram
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
Instructions
- In a large pot or Dutch oven, cook bacon over medium heat until crisp. Remove bacon and set aside, leaving about 1 tablespoon of bacon grease in the pot.
- Add butter to the pot and melt. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
- Pour in chicken broth and add potatoes, marjoram, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Stir in heavy cream and heat through. Do not boil.
- Serve hot, garnished with chopped parsley and crumbled bacon.
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