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German Potato Soup

German potato soup with a thick, rustic broth made by simmering potatoes and vegetables until very tender, then mashing part of the batch for body. Finished with cream, cider vinegar, and sliced frankfurters for a hearty, golden result with crispy bacon and parsley.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 2 lb russet potatoes peeled and cubed
  • Salt and pepper
Vegetables and aromatics
  • 2 carrots diced
  • 2 celery diced
  • 1 onion diced
Bacon and sausages
  • 4 oz bacon or speck diced
  • 2 frankfurters or bratwurst links sliced
Broth and seasonings
  • 4 cup beef or chicken broth
  • 1 tsp caraway seeds
  • 1 tsp marjoram
  • 1 bay leaf
  • 1 tbsp cider vinegar
  • 2 tbsp unsalted butter
Cream and garnish
  • 1 cup heavy cream
  • Fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Crisp the bacon
  1. Cook the diced bacon in a large pot over medium heat until crispy, then remove and set aside.
  2. Leave the bacon fat in the pot for sautéing the vegetables.
Sauté the vegetables
  1. Sauté the onion, carrots, and celery in the bacon fat with the butter for 5 minutes, stirring until glossy and slightly softened.
Simmer the soup
  1. Add the broth, potatoes, caraway seeds, marjoram, and bay leaf, then bring the mixture to a boil.
  2. Simmer for 20-25 minutes until the potatoes and vegetables are very tender.
Thicken and finish
  1. Remove the bay leaf, then mash a third of the potatoes in the pot to thicken.
  2. Stir in the cream and cider vinegar, then add the sliced sausages and simmer for 5 minutes.
  3. Return the bacon to the pot, then season with salt and pepper and garnish with fresh parsley.

Notes

For the creamiest texture, mash the potatoes while they’re still hot so they blend smoothly into the broth. Refrigerate leftovers in an airtight container up to 3-4 days; reheat gently on the stove, adding a splash of broth if needed. Freezing is not recommended because the cream can break during thawing. If you want a lighter version, substitute half-and-half for the heavy cream.