There’s nothing quite like a pot of German Potato Soup simmering on the stove — the aroma of onions, carrots, and earthy potatoes filling the kitchen. It’s the kind of soup that feels like a hug in a bowl, especially when the weather turns cool.
Simple, wholesome, and deeply satisfying, this recipe captures everything I love about rustic European comfort food.
If you’ve enjoyed the richness of my Hungarian Mushroom Soup, you’ll find this one just as soothing and soul-filling.
Table of Contents
Why You’ll Love This German Potato Soup
This German classic is simplicity at its best — no fancy techniques, just honest flavor.
- Comforting and perfect for fall or winter
- Naturally vegetarian and easy to make vegan
- One-pot recipe — minimal cleanup
- Creamy texture without heavy cream
- Customizable with plant-based sausage or smoked meat
Growing up, I learned that great food doesn’t come from complicated ingredients — it comes from care. Like many of my family’s favorite recipes, this soup is about taking what you have and turning it into something that feels like home.
Ingredients You’ll Need
For the Base
- 1 tablespoon cooking oil
- 1 diced yellow onion
- 3 minced garlic cloves
- 2 celery stalks or ½ small celery root, diced
- 2 medium carrots, diced
- 2 lbs peeled potatoes, chopped
- ½ teaspoon dried marjoram
- Pinch ground nutmeg
- Salt and black pepper, to taste
- 4 cups vegetable broth or water
- 2 whole bay leaves (optional)
- ⅓ cup non-dairy cream or coconut milk
For Serving
- Fresh parsley, chopped
- Sliced plant-based sausage (optional)
Optional Add-Ons or Substitutes
- Use chicken broth for a non-vegan version
- Add a splash of white wine for depth
- Toss in leeks or turnips for more vegetables
- Swap marjoram for thyme or dill
- Use oat cream or cashew cream for dairy-free richness
Step-by-Step Instructions
This soup comes together easily with just a few simple steps.
- Sauté the aromatics: Heat oil in a large pot over medium heat. Add onions, garlic, celery, and carrots. Cook for 5–7 minutes until softened and fragrant. (Jake’s tip: A little caramelization here builds major flavor.)
- Add the potatoes and spices: Stir in potatoes, marjoram, nutmeg, salt, and pepper. Cook for another 2 minutes to let the flavors bloom.
- Add the broth: Pour in the vegetable broth and drop in bay leaves. Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes, until the potatoes are tender.
- Blend for creaminess: Remove bay leaves, then mash part of the soup with a potato masher or immersion blender — this thickens it while keeping texture.
- Add cream: Stir in the non-dairy cream or coconut milk. Adjust seasoning to taste.
- Serve and garnish: Ladle into bowls and top with parsley and sliced sausage, if using.
Quick Reminders:
- Blend only half for the perfect creamy-chunky texture.
- Always taste and adjust salt — potatoes absorb flavor.
- Add sausage last so it stays firm and flavorful.
- Let it rest 10 minutes before serving to deepen the flavor.
Expert Tips for Success
Getting German Potato Soup just right is all about balance — creamy, savory, and herb-kissed.
- Use starchy potatoes (like Yukon Golds) for the best consistency.
- Don’t rush the simmer — it’s where the flavor develops.
- A touch of nutmeg adds authentic European warmth.
- Add a drizzle of olive oil before serving for a glossy finish.
- Double the recipe — it freezes beautifully!
- Pair it with a thick slice of rye bread for a full meal.
If you enjoy hearty soups like this, my Vegetable Orzo Soup is another wholesome option packed with flavor and simple comfort.
Serving Suggestions
This creamy potato soup is a cozy meal all on its own, but a few pairings make it even better.
- Serve with crusty bread or pretzel rolls
- Add a dollop of vegan sour cream on top
- Garnish with extra parsley or crispy onions
- Pair with a crisp green salad for contrast
- Serve alongside Russian Potato and Mushroom Soup for a rustic soup duo
- Sprinkle smoked paprika or chives before serving for color and flavor
Perfect for family dinners, meal prep, or lazy Sunday cooking — it’s one of those recipes that brings everyone to the table.
Storing and Reheating
How to Store It
- Refrigerate leftovers in airtight containers for up to 4 days.
- Freeze for up to 2 months in portioned containers.
- Thaw overnight in the fridge before reheating.
How to Reheat It
- Reheat gently on the stovetop over medium-low heat.
- Add a splash of broth or milk if it thickens too much.
- Avoid boiling once the cream is added — it can separate.
This soup tastes even better the next day as the flavors meld together, making it a perfect make-ahead meal.
Nutrition (Per Serving)
- Calories: 285 kcal
- Protein: 6 g
- Carbohydrates: 45 g
- Fat: 10 g
- Saturated Fat: 3 g
- Cholesterol: 0 mg
- Sodium: 720 mg
- Fiber: 5 g
- Sugar: 6 g
- Vitamin A: 5400 IU
- Vitamin C: 30 mg
- Calcium: 60 mg
- Iron: 2.1 mg
This hearty soup is rich in potassium, fiber, and antioxidants from the fresh vegetables — a wholesome, satisfying choice for any night of the week.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes — it keeps beautifully for several days and the flavor deepens as it sits.
Can I make it creamier?
Absolutely. Add more cream or blend a larger portion of the soup until you reach your desired texture.
What’s the best type of potato to use?
Waxy varieties like Yukon Gold or red potatoes hold their shape best and provide the right texture.
Final Thoughts
This German Potato Soup is the kind of recipe that reminds you how comforting simple food can be. Every spoonful feels like a cozy moment — warm, hearty, and made from the heart.
- Use quality potatoes for the best texture.
- Don’t rush the simmer — slow cooking builds flavor.
- Serve it with love and plenty of fresh bread.
If you’re craving more cozy, old-world comfort, try my Italian Wedding Soup. Like this one, it’s timeless, nourishing, and made for sharing around the table.
German Potato Soup
Ingredients
Equipment
Method
- Heat oil in a large pot over medium heat. Add onion, garlic, celery, and carrots. Cook 5–7 minutes until softened.
- Stir in potatoes, marjoram, nutmeg, salt, and pepper. Cook 2 minutes more to coat with aromatics.
- Add broth and bay leaves. Bring to a boil, then simmer 20–25 minutes until potatoes are soft.
- Remove bay leaves. Partially blend the soup with an immersion blender or mash to desired texture.
- Stir in non-dairy cream or coconut milk. Adjust seasoning to taste.
- Serve hot, garnished with parsley and optional sausage slices.
Nutrition
Notes
- Use plant-based sausage for a vegan option or traditional smoked sausage for a classic twist.
- Adjust consistency by blending more or less of the soup.
