Description
A creamy and delicious German potato soup, perfect for a quick weeknight meal that your family will love!
Ingredients
Scale
- 2 pounds Yukon Gold or Russet potatoes, peeled and diced
- 1 large yellow onion, diced
- 6 slices bacon, diced
- 6 cups chicken or vegetable broth
- 2 cups water
- 2 medium carrots, peeled and diced (optional)
- 2 stalks celery, diced (optional)
- 1 bay leaf
- 1 teaspoon dried marjoram
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
- Sour cream or crème fraîche, for serving (optional)
- 1 tablespoon apple cider vinegar (optional)
Instructions
- Cook the diced bacon in a large pot over medium heat until crispy, about 5-7 minutes, then set aside.
- Add the diced onion to the pot and sauté until softened and translucent, about 5 minutes.
- Toss in the diced carrots and celery (if using) and sauté for another 3-5 minutes.
- Add the diced potatoes, chicken or vegetable broth, and water to the pot, stirring to combine.
- Toss in the bay leaf, marjoram, and salt and pepper, stirring well.
- Bring the soup to a boil over high heat, then reduce heat to low and cover, simmering for 20-25 minutes.
- Remove the bay leaf and partially mash some potatoes for a thicker soup, if desired.
- Stir the crispy bacon back into the soup and add apple cider vinegar, if desired.
- Taste and adjust seasoning before serving.
- Ladle into bowls, garnish with parsley and a dollop of sour cream or crème fraîche, and serve hot.
Notes
This soup is versatile; feel free to customize with available veggies or substitute bacon for tofu for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg