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German Potato Soup

German potato soup with a thick, golden broth made by simmering russet potatoes and vegetables, then mashing a portion to naturally thicken. Finished with cream, cider vinegar brightness, and sliced frankfurters 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: 640
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 2 lb russet potatoes Peeled and cubed.
Carrots
  • 2 carrots Diced.
Celery
  • 2 celery Diced.
Onion
  • 1 onion Diced.
Bacon or speck
  • 4 oz bacon or speck Diced.
Frankfurters or bratwurst
  • 2 frankfurters or bratwurst links Sliced.
Beef or chicken broth
  • 4 cup beef or chicken broth
Heavy cream
  • 1 cup heavy cream
Unsalted butter
  • 2 tbsp unsalted butter
Cider vinegar
  • 1 tbsp cider vinegar
Caraway seeds
  • 1 tsp caraway seeds
Marjoram
  • 1 tsp marjoram
Bay leaf
  • 1 bay leaf
Salt and pepper
  • 1 salt and pepper To taste.
Fresh parsley
  • 1 fresh parsley For garnish.

Equipment

  • 1 Dutch oven

Method
 

Render bacon
  1. Cook diced bacon in a large pot over medium heat until crispy, about 8-10 minutes; look for browned, crisp bits. Remove and set aside.
Sauté vegetables
  1. Sauté onion, carrots, and celery in the bacon fat and butter over medium heat for 5 minutes; stir until the vegetables soften slightly and look glossy.
Simmer the soup
  1. Add broth, potatoes, caraway seeds, marjoram, and bay leaf, then bring to a boil over high heat; you should see rolling bubbles across the surface.
  2. Simmer for 20-25 minutes over medium-low heat until potatoes and vegetables are very tender; mash should break them easily with a spoon.
  3. Remove the bay leaf and mash a third of the potatoes in the pot to thicken; aim for a creamy texture with some chunks remaining.
Finish and serve
  1. Stir in cream and cider vinegar, mixing until the soup looks smooth and creamy; the color should turn a pale golden.
  2. Add sliced sausages and simmer for 5 minutes; watch for them to heat through and the soup to gently bubble.
  3. Return bacon to the pot, then season with salt and pepper and garnish with fresh parsley; finish with a fresh green sprinkle over the top.

Notes

Pro tip: mash only about one-third of the potatoes right in the pot so the soup stays rustic with thick body and visible chunks. Store leftovers in the refrigerator up to 3 days; reheat gently over medium-low and add a splash of broth if needed. Freezing is not recommended because the cream may separate when thawed. For a dairy-light swap, use half-and-half instead of heavy cream (texture will be slightly less rich).