Easy German Potato Soup

A comforting, traditional German soup featuring tender potatoes, vegetables, and savory broth—simple, hearty, and perfect for chilly days.

Growing up, my grandmother served this potato soup on frosty winter evenings. Its rustic flavors and creamy texture always brought our family together around the table.

Ingredients

• Potatoes: 800 g (1.75 lbs), peeled and diced
• Onion: 1 medium, finely chopped
• Carrots: 2 medium, peeled and diced
• Leek: 1, cleaned and sliced
• Celery: 2 stalks, diced
• Vegetable broth: 1.2 liters (5 cups)
• Unsalted butter: 2 tbsp
• Bay leaf: 1
• Ground white pepper: 1/2 tsp
• Ground nutmeg: 1/2 tsp
• Salt: To taste
• Fresh parsley: 2 tbsp, finely chopped
• Optional smoked sausage: 100 g (3.5 oz), sliced (for non-vegetarian option)

Instructions

Sauté Vegetables:

In a large pot, melt the butter over medium heat. Add onion, leek, carrots, and celery. Sauté for 5 minutes until softened.

Add Potatoes:

Add diced potatoes and stir to combine. Cook for 2 minutes.

Add Broth & Seasoning:

Pour in the vegetable broth. Add bay leaf, pepper, nutmeg, and a pinch of salt.

Simmer:

Bring to a boil, then reduce heat. Cover and simmer for 25 minutes, or until vegetables are tender.

Mash for Texture:

Remove the bay leaf. Using a potato masher or immersion blender, partially mash the soup for a creamy texture, leaving some chunks.

Optional Sausage:

If using sausage, add slices and simmer for an additional 5 minutes.

Finish & Garnish:

Taste and adjust seasoning. Ladle into bowls and garnish with fresh parsley.

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Some of my fondest memories are ladling this soup into steaming bowls for my kids after they came in from playing outside, their cheeks pink from the cold and smiles wide for supper.

Serving Suggestions

Serve hot with rustic rye bread or fresh-baked pretzels for a true German experience.

Allergen Information

Contains dairy from butter; substitute with oil for dairy-free/vegan. If adding sausage, check for gluten or other allergens in labels.

Nutrition Facts

Each vegetarian serving (without sausage) has approximately 210 calories, 6 g fat, 36 g carbohydrates, and 5 g protein.

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This soup is equally delicious for lunch or dinner—and leftovers taste even better the next day.

Recipe FAQ

→ What potatoes work best for this soup?

Waxy varieties such as Yukon Gold or German Butter are preferred for creamy yet chunky texture without breaking down.

→ Can the soup be made vegan?

Yes. Substitute the butter with olive oil and use plant-based broth. The result is just as flavorful and satisfying.

→ How do I adjust the soup thickness?

Mash part of the soup for creaminess, or use an immersion blender—leave some vegetable chunks for rustic texture.

→ What's a good garnish for this dish?

Fresh chopped parsley adds brightness; for a richer finish, stir in cream or add slices of smoked sausage if desired.

→ Can leftovers be stored easily?

Yes, refrigerate in an airtight container for up to 3 days. Reheat gently—the flavors meld and improve overnight.

→ Are there traditional sides to serve?

Rustic rye bread or soft German pretzels pair perfectly, soaking up the broth and complementing the soup's flavors.