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German Potato Soup

German Potato Soup Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.