German Style Potato Soup – Kartoffelsuppe

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Indulge in the Richness of German Style Potato Soup: A Hearty, Timeless Classic for All!

Kartoffelsuppe, or potato soup, is a classic German dish that is loved for its simplicity and comfort. Made with just a few basic ingredients, this soup is hearty, flavorful, and perfect for a cold winter day.

If you’re looking for a simple and satisfying meal that will warm you up on a cold day, give my Potato Soup recipe a try. With its hearty ingredients, rich flavor, and endless possibilities for customization, this classic German soup is sure to become a new favorite in your culinary repertoire.

How to make German Style Potato Soup

To make German Style Potato Soup, potatoes are diced and cooked in a broth with onions and sometimes bacon or ham. The soup is seasoned with salt, pepper, and other herbs and spices, and is often served with crusty bread or rolls.

One of the great things about German Style Potato Soup is that it is easy to make in large batches, and can be reheated throughout the week for a quick and satisfying meal. It is also a great way to use up leftover potatoes or other ingredients you may have on hand.

In addition to being delicious and comforting, Potato Soup is also a healthy and nutritious meal. Potatoes are a great source of fiber, vitamins, and minerals, and the broth used in the soup is low in fat and calories.

My German Style Potato Soup is loaded with chunks of tender, hearty potatoes and made with a rich and creamy soup base. This soup is a German winter classic and for good reason – it’s easy to make and absolutely delicious! Top it with cheddar and bacon and no one will be able to resist. As a result this is a favorite comfort food in my household. This Potato Soup can be very good prepared ahead of time and most of the ingredients are kitchen staples.

Mix it up

Potato Soup is a versatile soup that can be adapted to suit a variety of tastes and preferences. Some people like to add cream or cheese to their soup for added richness, while others prefer a more brothy, minimalist approach.

German Style Potato Soup is also a great dish to experiment with and customize to your own tastes. Some people like to add other vegetables like carrots or celery to the soup for added flavor and nutrition, while others prefer to keep it simple and let the potatoes shine.

To customize the consistency and texture of this soup, you can serve it with tender chunks of potatoes or you can make a smooth and creamy soup as shown by using an immersion blender in your pot until it reaches the consistency you prefer.

Vegetarian Option

For a vegetarian option you can prepare the soup without the bacon and substitute the beef stock with a vegetable broth. You will almost taste no difference

My favorite Toppings for my German Style Potato Soup:

In Germany this soup will be served with Wiener Sausages instead of the cheese. But you can be very creative with your favorite toppings. Here are some inspirations:

  • Cheese & Bacon
  • Wiener Sausages
  • Spring Onions or chives
  • Sour Cream
  • Roasted Pumpkin Seeds
  • Roasted Bread or Croutons

Storage Tipps

Allow your soup to cool completely and then store it in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or stove, add additional water or broth if needed and serve.

German Style Potato Soup
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5 from 1 vote

German style Potato Soup - Kartoffelsuppe

Delicious creamy potato soup
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soup
Cuisine: Bavarian, German
Keyword: Potatoes, Soup
Servings: 4 people
Calories: 347kcal


  • 1 Blender



  • 2 oz Bacon chopped
  • 2 tbsp. Butter
  • 1 Yellow Onion finely chopped
  • 1 Leek chopped
  • 14 oz Russet Potatoes peeled and diced into pieces no larger than 1"
  • 1 quart Beef Stock
  • ½ cup Heavy Cream
  • Salt & Pepper
  • Nutmeg
  • Cheese, Croutons, ... optional toppings


  • Cut bacon in cubes and cook the bacon over low heat in a pot for 10 minutes. Once the fat is melted out, remove the rendered bacon pieces with a slotted spoon and drain them on a paper-towel-lined plate (use the bacon as a topping).
    2 oz Bacon
  • Sauté the onion in the bacon fat and add the butter until soft, don't let the onion get brown.
    1 Yellow Onion, 2 tbsp. Butter
  • Add the leek and the copped potatoes
    1 Leek, 14 oz Russet Potatoes
  • Add the beef stock and let it simmer for 15 minutes
    1 quart Beef Stock
  • Once the potatoes are soft, mix the soup with a blender. You can remove some of the potato pieces before blending if you prefer some chunky bites.
  • Add the heavy cream and season to taste with salt, pepper and nutmeg.
    ½ cup Heavy Cream, Salt & Pepper, Nutmeg
  • Serve the soup. add the cooked bacon and your favorite toppings (e.g. cheese, croutons, ...)


Calories: 347kcal | Carbohydrates: 28g | Protein: 10g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 628mg | Potassium: 990mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1000IU | Vitamin C: 11mg | Calcium: 73mg | Iron: 2mg

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