Lightly Creamy German Potato Soup
Yield: 6 servings
This easy German Potato Soup recipe is lightly creamy and packed with flavor. From the savory sausage and bacon, to the tasty, tender vegetables, you're going to love every spoonful!
Ingredients
- 8 ounces bacon (I like to use a double-smoked variety), trimmed of any large pieces of fat, then cut into ½" pieces
- 8 ounces fully cooked German sausage, cut crosswise into ¼"-thick slices
- 2 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 3 large carrots, peeled and chopped
- 2 large stalks celery, chopped
- 1 cup chopped leek
- 3 large cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 pounds Yukon Gold potatoes, peeled and chopped into ½" pieces
- 2 bay leaves
- 2 teaspoons dried marjorum
- ½ teaspoon Morton kosher salt
- ½ teaspoon black pepper
- ¼ cup half & half
- ¼ cup chopped fresh parsley
Instructions
- Set a large soup pot over medium to medium-low heat. Add chopped bacon and cook gently until just crisp, stirring regularly. Do not let the bacon burn. Use a slotted spoon to remove bacon to a paper towel-lined plate and set aside.
- Remove all but 1 tablespoon of bacon grease from the pot and set heat to medium. Add the sausage slices. Brown one side of the sausage, then use a slotted spoon to remove it to the plate with the bacon.
- Add the butter to the bacon grease. Once butter has melted, stir in the onion, carrots, celery, and leek, and saute for about 4 minutes, stirring regularly, just until slightly softened. Stir in garlic and cook for 1 more minute.
- Add the chicken broth, potatoes, bay leaves, marjorum, salt, and pepper. Increase heat a little bit and bring the soup just to a boil. Then immediately lower the heat to medium-low and simmer, partially covered, for 10-15 minutes, or just until veggies are almost tender.
- Add the bacon and sausage to the soup, followed by the half & half, and simmer 5 minutes more or until everything is perfectly tender. Taste test and add more salt and/or pepper if needed.
- Serve hot, with chopped fresh parsley sprinkled over individual bowls of soup.
Notes
To store and reheat leftovers: I always welcome German potato soup leftovers. The flavors continue to deepen the longer this soup rests in the fridge, which makes for really easy, extremely tasty, meals.
- Fridge - Place cooled soup in an airtight container and store it in the fridge for up to 5 days.
- Freezer - Place the cooled soup in a freezer-safe container and store it in the freezer for up to 2 months. Then defrost it in the fridge before reheating it.
- To Reheat - Reheat your desired amount of soup on the stovetop over medium-low heat, stirring regularly, until heated through. Or, place a single serving of soup in a microwave-safe bowl and heat it in the microwave on high for 1 minute, stir, then reheat in 20-second increments until warmed to your liking.
Nutrition Information:
Serving: 1 Calories: 533kcal Carbohydrates: 42g Protein: 26g Fat: 30g Saturated Fat: 12g Polyunsaturated Fat: 16g Cholesterol: 74mg Sodium: 1152mg Fiber: 5g Sugar: 5g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.