Hearty German Potato Soup with Smoky Bacon

This German potato soup is the answer to a cold weeknight when you want something warm and filling without a long list of steps. It’s a one-pot soup built on tender potatoes, smoky bacon, and a brothy-creamy base that tastes like it simmered all day.

A bowl of this with dark bread on the side is a complete meal. The recipe turns a handful of humble ingredients into something you’ll look forward to all afternoon.

Why You’ll Love This German Potato Soup

The texture hits a sweet spot between brothy and creamy. You purée just a cup of the soup and stir it back in, which gives you a velvety body but leaves plenty of soft potato chunks to chew on.

The bacon does double duty. Its rendered fat becomes the cooking base for the vegetables, and the crispy bits go in at the end so every spoonful has a salty, smoky pop. A little cream rounds out the earthiness, and marjoram gives it that authentic, slightly floral note.

This is the version I keep coming back to because it’s unfussy and gets better the next day. No trick techniques, just good ingredients and a little patience while the pot bubbles.

Ingredients

• 6 slices smoked bacon, diced: thick-cut works best, for deep smokiness and crisp bits
• 1 large yellow onion, chopped
• 1 medium leek, white and light green parts only, halved and thinly sliced: leek adds a mild, sweet onion flavor
• 1 medium carrot, peeled and diced small
• 1 celery stalk, diced small
• 2 lbs starchy potatoes, such as Russet or Yukon Gold, peeled and cut into ¾-inch cubes: the starch helps thicken the broth
• 6 cups low-sodium chicken broth: enough to cover everything generously
• 1 tsp dried marjoram: the classic herb for German potato soup; thyme works in a pinch
• 1 bay leaf
• ½ tsp fine sea salt, plus more to taste
• ¼ tsp freshly ground black pepper, plus more to taste
• ½ cup heavy cream
• 2 tbsp chopped fresh parsley, for serving

Variations / Substitutions

• Make it vegetarian: skip the bacon, sauté the vegetables in 2 tbsp olive oil or butter, and use vegetable broth. Add a pinch of smoked paprika at the end for a similar smoky depth.
• Add sausage: browned slices of smoked kielbasa or frankfurters stirred in just before serving turn the soup into a heartier main.
• Herb swaps: if you don’t have marjoram, use ½ tsp dried thyme. Fresh dill added off the heat is another traditional touch.
• Dairy-free: replace the heavy cream with full-fat coconut cream or simply omit it and purée a larger portion of the soup for creaminess.

If you like this soup, you’ll probably enjoy my German Goulash Soup when you want something chunkier and beefy.

How to Make German Potato Soup

Step 1: Crisp the Bacon

Place a large Dutch oven or heavy soup pot over medium heat and add the diced bacon. Cook, stirring occasionally, until the bacon is deeply golden and most of the fat has rendered, 6 to 8 minutes.

Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave every drop of rendered fat in the pot. That smoky fat is the first layer of flavor, and it will season every vegetable you add next.

Step 2: Sauté the Aromatics

Add the onion, sliced leek, carrot, and celery to the pot with the bacon fat. Cook over medium heat, stirring now and then, until the vegetables soften and the onion turns translucent, 5 to 7 minutes.

Don’t rush this step. You want the vegetables to release their sweetness and the leek to become silky. That base is what makes the broth taste deep, not thin.

Step 3: Simmer the Soup

Stir in the potato cubes, the 6 cups of chicken broth, the bay leaf, and the teaspoon of dried marjoram. Bring the soup to a boil, then reduce the heat so it simmers steadily but gently.

Let it bubble for 15 to 20 minutes, until a paring knife slides easily into the largest piece of potato. The potatoes should be tender all the way through but still hold their shape—you don’t want them mashed yet.

Step 4: Blend a Ladleful

Fish out the bay leaf and discard it. Using a ladle, scoop about 1½ cups of the soup, making sure to get broth, potato chunks, and vegetables. Carefully purée that portion in a blender until smooth, then stir the purée back into the pot.

This small step gives you a creamy, full-bodied broth without losing the chunky texture that makes the soup satisfying. If you prefer it smoother, you can blend a second ladleful or use an immersion blender directly in the pot, pulsing a few times.

Step 5: Finish with Cream and Fresh Herbs

Turn off the heat. Stir in the ½ cup of heavy cream and all but a small handful of the crispy bacon. Taste and adjust with salt and a generous grind of black pepper.

Ladle the soup into warm bowls, then scatter the reserved bacon and a generous shower of fresh parsley over each serving. Eat it right away while the bacon on top stays crisp and the herbs are bright.

Tips for the Best German Potato Soup

• Pick the right potatoes: Starchy potatoes like Russets or Yukon Golds break down just enough to thicken the broth naturally. Waxy potatoes stay too firm and won’t give you that creamy body.
• Watch the salt: Bacon and store-bought broth both bring salt. Season lightly while cooking, then taste and adjust only after adding the cream and bacon at the end.
• Add caraway for an extra Bavarian touch: A pinch of caraway seeds tossed in with the marjoram brings a mild anise note. A little goes a long way, so start small if you’re unsure.
• Reheating thick soup: The potatoes absorb liquid as the soup sits. When reheating, add a splash of broth or water to loosen it back to a soup consistency, not a mash.

To feed a larger group, simply double the ingredients below—just be sure your pot holds at least 7 quarts.

Storing Leftover German Potato Soup

• Refrigerate: Cool the soup completely and store in an airtight container for up to 4 days. The flavors deepen overnight, making it a great make-ahead meal.
• Reheating: Warm gently in a pot over medium-low heat, stirring often. Add a little broth or water as needed to thin it back to your preferred consistency.

What to Serve With German Potato Soup

A thick slice of dark rye or pumpernickel bread with salted butter is the classic pairing. The slight tang of the bread is perfect for sopping up every last drop. A crisp green salad with a sharp mustard vinaigrette cuts through the creaminess and brightens the whole meal. For a more filling spread, serve the soup beside a few grilled bratwurst or smoked sausages.

Frequently Asked Questions

Can I use milk instead of heavy cream?

Yes, but approach it carefully. Whole milk works, but it can curdle if the soup is too hot. Remove the pot from the heat, let it cool for a minute, then stir in the milk slowly.

My soup came out too thin. How do I fix it?

Mash a few potato pieces against the side of the pot with a fork and stir them back in, then simmer for a few more minutes. That releases more starch. If you prefer, you can also blend a second ladleful of soup and return it.

Is this soup supposed to have leeks?

Leeks are very traditional in German potato soup, adding a gentle sweetness. If you can’t find them, substitute an extra onion and a small shallot to get a similar delicate flavor.

Can I freeze this soup?

You can, but the texture changes slightly because potatoes can become grainy after freezing. For best results, freeze the soup without the cream, then add fresh cream when reheating. Use within 2 months.

German Potato Soup Recipe

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 -6

Calories: 270

Ingredients Method Notes

Ingredients

  

• 6 slices smoked bacon, diced
• 1 large yellow onion, chopped
• 1 medium leek, white and light green parts only, halved and thinly sliced
• 1 medium carrot, peeled and diced small
• 1 celery stalk, diced small
• 2 lbs starchy potatoes (Russet or Yukon Gold), peeled and cut into ¾-inch cubes
• 6 cups low-sodium chicken broth
• 1 tsp dried marjoram
• 1 bay leaf
• ½ tsp fine sea salt
• ¼ tsp freshly ground black pepper
• ½ cup heavy cream
• 2 tbsp chopped fresh parsley, for serving

Method

 

1. Cook diced bacon in a large pot over medium heat until crispy, 6 to 8 minutes, then transfer to a plate, leaving the fat in the pot.
2. Add onion, leek, carrot, and celery to the pot and cook until softened and translucent, 5 to 7 minutes.
3. Stir in potatoes, broth, marjoram, and bay leaf. Bring to a boil, then reduce heat and simmer until potatoes are tender, 15 to 20 minutes.
4. Remove bay leaf. Purée about 1½ cups of the soup until smooth, then stir back into the pot.
5. Off the heat, stir in heavy cream and all but a small handful of the crispy bacon. Season with salt and pepper to taste.
6. Ladle into bowls and top with reserved bacon and fresh parsley. Serve hot.

Notes

The soup thickens as it sits, so you may need to add a little broth or water when reheating. Marjoram is the traditional herb here, but dried thyme is a good substitute if that’s what you have on hand.