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German Potato Soup

German potato soup with a thick, rustic texture—potatoes simmered with caraway and marjoram, then partially mashed for body. Finished with cream and sliced frankfurters for a hearty, golden broth.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 2 lb russet potatoes
  • 2 carrots
  • 2 celery
  • 1 onion
  • 4 oz bacon or speck Dice and render for flavor.
  • 2 frankfurters or bratwurst links Slice before adding.
  • 4 cup beef or chicken broth
  • 1 cup heavy cream
  • 2 tbsp unsalted butter
  • 1 tbsp cider vinegar
  • 1 tsp caraway seeds
  • 1 tsp marjoram
  • 1 bay leaf
  • 0.25 salt and pepper Season to taste.
  • 1 fresh parsley For garnish.

Equipment

  • 1 Dutch oven

Method
 

Render bacon
  1. Cook diced bacon in a large Dutch oven over medium heat until crispy, then remove and set aside.
Sauté vegetables
  1. Sauté onion, carrots, and celery in the bacon fat and butter for 5 minutes, stirring until softened and fragrant.
Simmer soup
  1. Add broth, potatoes, caraway seeds, marjoram, and bay leaf, then bring to a boil.
  2. Reduce to a steady simmer and cook 20-25 minutes, until potatoes and vegetables are very tender and easily pierced with a fork.
Thicken
  1. Remove the bay leaf, then mash a third of the potatoes in the pot to thicken the broth.
Finish and season
  1. Stir in the cream and cider vinegar, then add sliced sausages and simmer 5 minutes until heated through.
  2. Return the bacon to the pot, season with salt and pepper, and garnish with fresh parsley.

Notes

For the thickest texture, mash while the soup is actively hot so the starch blends smoothly into the broth. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stove. Freezing is not recommended due to cream separation. If you want a lighter option, use half-and-half instead of heavy cream for a similar but less rich body.