German Potato Soup (Kartoffelsuppe)

Happy soup season! Is it me, or is this the best season? There’s something that is just absolutely comforting and warming and homey about soup on a brisk fall day.

This German potato soup recipe is delicious, fun, and checks all of the boxes you would want in a soup.

ingredients

• 8 ounces bacon, diced
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 pounds Yukon gold potatoes, diced into 1/4-inch pieces
• 1 large leek, washed and sliced
• 3 carrots, diced
• 1-1/2 cups celery root, diced
• 6 cups chicken broth
• 1/2 teaspoon dried thyme or 2 sprigs fresh thyme
• 1/2 teaspoon dried rosemary or 2 sprigs fresh rosemary
• 1/2 teaspoon dried marjoram
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 bay leaf
• 1/4 cup fresh parsley, chopped

instructions

1. In a heavy bottom stock pot, fry the bacon with onion and garlic over medium-high heat until golden, 6-8 minutes. Add in potatoes, leek, carrots, celery root, and chicken broth. Season with thyme, rosemary, marjoram, salt, pepper, and bay leaf.
2. Bring to a boil, reduce heat to medium-low, cover, and simmer for 30-40 minutes or until veggies are tender. Check seasonings and adjust if necessary. Add the parsley and simmer for another minute.
3. Serve immediately or make ahead, as the flavors are even better the next day. Garnish with chopped fresh parsley.

german potato soup

In a heavy bottom stock pot, fry the bacon with onion and garlic over medium-high heat until golden, 6-8 minutes.

Add in potatoes, leek, carrots, celery root, and chicken broth.

Season with thyme, rosemary, marjoram, salt, pepper, and bay leaf.

Bring to a boil, reduce heat to medium-low, cover, and simmer for 30-40 minutes or until veggies are tender. Check seasonings and adjust if necessary. Add the parsley and simmer for another minute.

Serve immediately or make ahead, as the flavors are even better the next day. Garnish with chopped fresh parsley.