📝 About This Recipe
Transport yourself to a cozy Bavarian tavern with this quintessential German Potato Soup, a soul-warming staple that embodies 'Gemütlichkeit.' This thick, velvety soup balances the earthiness of starchy potatoes with the aromatic 'Suppengrün' (soup greens) and a touch of smoky bacon. What sets this authentic version apart is the addition of majoram and a final touch of vinegar, creating a complex flavor profile that is both hearty and bright.
🥗 Ingredients
The Soup Base
- 2 lbs Starchy Potatoes (like Russet or Yukon Gold) (peeled and cut into 1-inch cubes)
- 4 slices Smoked Bacon (Speck) (finely diced)
- 1 large Yellow Onion (finely diced)
- 1 large Leek (white and light green parts only, cleaned and sliced)
- 2 medium Carrots (peeled and diced)
- 1/4 bulb Celery Root (Celeriac) (peeled and diced)
- 2 tablespoons Unsalted Butter
- 6 cups Vegetable or Beef Broth (high quality)
Seasoning and Aromatics
- 1 teaspoon Dried Marjoram (the secret German ingredient)
- 1 piece Bay Leaf
- 1/4 teaspoon Nutmeg (freshly grated)
- to taste Salt and Black Pepper
- 1 teaspoon White Wine Vinegar (to brighten the flavors at the end)
Garnish and Finishing
- 4-6 pieces Wiener Würstchen or Frankfurter (sliced into rounds)
- 1/2 cup Heavy Cream (optional, for extra richness)
- 1/4 cup Fresh Parsley (finely chopped)
- 2 tablespoons Chives (snipped)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the diced bacon and sauté until the fat has rendered and the bacon begins to turn golden and crispy (about 5-7 minutes).
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2
Add the diced onions and sliced leeks to the pot with the bacon. Cook for 5 minutes, stirring frequently, until the onions are translucent and the leeks have softened.
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3
Stir in the diced carrots and celeriac. Sauté the vegetables for another 4-5 minutes to develop a slight caramelized sweetness.
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4
Add the potato cubes to the pot. Stir well to coat the potatoes in the bacon fat and butter.
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5
Pour in the broth until the vegetables are fully submerged. Add the bay leaf, dried marjoram, and a pinch of salt (be careful with salt if your broth is salty).
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6
Bring the soup to a boil, then immediately reduce the heat to low. Cover with a lid and simmer gently for 20-25 minutes, or until the potatoes are very tender when pierced with a fork.
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7
Once the potatoes are soft, remove the bay leaf and discard it.
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8
For a traditional texture, use an immersion blender to partially blend the soup. You want it mostly creamy but with some small chunks of potato and carrot remaining for rustic appeal.
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9
If the soup is too thick, add a splash more broth. If using, stir in the heavy cream now to add a silky finish.
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10
Add the sliced sausages to the soup. Let them simmer in the hot liquid for about 5 minutes until heated through.
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11
Season the soup with freshly grated nutmeg, black pepper, and the teaspoon of white wine vinegar. Taste and adjust salt if necessary.
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12
Ladle the hot soup into deep bowls. Garnish generously with fresh parsley and chives before serving.
💡 Chef's Tips
Use starchy potatoes like Russets; they break down better to create a natural thickness without needing flour. Don't skip the celeriac (celery root); it provides that distinct, earthy 'German' soup flavor that regular celery stalks can't match. Always add the vinegar at the very end; the acidity cuts through the starch and fat, making the flavors 'pop.' If you prefer a vegetarian version, swap the bacon for smoked paprika and use vegetable broth. For the best texture, mash some potatoes against the side of the pot with a wooden spoon if you don't have an immersion blender.
🍽️ Serving Suggestions
Serve with a thick slice of buttered dark rye bread or sourdough for dipping. Pair with a crisp German Riesling or a cold Pilsner to balance the heartiness. Add a dollop of sour cream on top for extra tang and creaminess. Serve as a main course on a cold evening, followed by a light green salad with a mustard vinaigrette.