Easy German Potato Soup with Sauerkraut

If you ask me, German potato soup is one of those dishes that doesn’t get enough attention.

This comforting soup brings together smoky bacon, tangy sauerkraut, and tender potatoes in a simple broth that tastes like it’s been simmering all day. The sauerkraut adds a nice sour kick, while chunks of apple bring just a touch of sweetness to balance everything out.

It’s thickened with a quick flour roux and seasoned with earthy caraway seeds that give it that classic German flavor. The bacon crisps up nicely and adds a salty, meaty backbone to the whole bowl.

It’s a hearty, filling dish that’s perfect for cold evenings when you want something warm and satisfying.

What Kind of Sauerkraut Should I Use?

You’ll find sauerkraut in two main places at the grocery store – the refrigerated section and the shelf-stable canned aisle. For this German potato soup, the refrigerated kind tends to have a fresher, tangier flavor that really shines through, but canned sauerkraut works perfectly fine too. If you find your sauerkraut too salty or sour for your taste, just give it a quick rinse under cold water and drain it well before adding it to the soup. Some brands are milder than others, so feel free to start with a bit less than the recipe calls for and add more to taste as your soup simmers.

Options for Substitutions

This German soup is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Bacon: If you don’t eat pork, turkey bacon works fine here. For a vegetarian version, skip the bacon and use 2-3 tablespoons of olive oil instead, though you’ll lose some of that smoky flavor.
• Sauerkraut: This is really the star of the soup, so I wouldn’t recommend leaving it out. However, you can rinse it under cold water if you find it too tangy, which will mellow the flavor a bit.
• Stock: Chicken, vegetable, or beef stock all work well. If you only have bouillon cubes, dissolve them in hot water according to package directions.
• Apple: Any firm, slightly tart apple works great – think Granny Smith, Honeycrisp, or Braeburn. Pears can work in a pinch, but they’ll add more sweetness.
• Caraway seeds: These give the soup its authentic German taste, but if you’re not a fan, you can reduce to 1 teaspoon or leave them out completely. Fennel seeds can substitute if that’s what you have.
• Flour: For a gluten-free version, use cornstarch (about 2 tablespoons) or a gluten-free flour blend in the same amount.

Watch Out for These Mistakes While Cooking

The biggest mistake when making German potato soup with sauerkraut is not draining and rinsing the sauerkraut before adding it, which can make your soup way too salty and overpoweringly sour – give it a good squeeze after rinsing to remove excess liquid.

Another common error is rushing the sauerkraut browning step, but taking the time to let it caramelize for 8-10 minutes adds a deeper, sweeter flavor that balances the tanginess.

Don’t skip toasting the flour for a full minute after adding it, as this cooks out the raw taste and helps thicken the soup properly without any chalky texture.

Finally, if your soup tastes too acidic, add a pinch of sugar or an extra apple to balance the flavors – the sweetness from the apple really helps round everything out.

What to Serve With German Potato Soup?

This hearty soup is filling enough to be a meal on its own, but I love serving it with thick slices of rye bread or a crusty German-style bread for dipping. A simple side salad with a tangy vinaigrette helps balance out the richness of the bacon and sauerkraut. If you want to make it more of a complete meal, add some bratwurst or kielbasa on the side, or even slice up some sausage directly into the soup. A cold German beer or sparkling water with lemon makes the perfect drink pairing for this cozy, comforting dish.

Storage Instructions

Store: This soup actually gets better after a day or two in the fridge as the flavors really meld together. Keep it in an airtight container in the refrigerator for up to 5 days. The sauerkraut and caraway flavors develop even more over time, making it perfect for meal prep.

Freeze: German potato soup freezes really well for up to 3 months. Let it cool completely, then portion it into freezer-safe containers or bags. Just know that the potatoes might get a slightly different texture after freezing, but the flavor will still be great.

Reheat: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions, but I find the stovetop gives you better control. Add a splash of stock or water if it’s thickened up too much in the fridge.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-750
• Protein: 20-28 g
• Fat: 35-45 g
• Carbohydrates: 45-55 g

Ingredients

• 1.5 cups bacon (I prefer Wright Brand thick-cut for better texture)
• 1 large onion (finely diced into 1/4-inch pieces)
• 1 cup sauerkraut
• 4 tbsp flour (I always use King Arthur all-purpose flour)
• 5 cups stock
• 1 large apple (peeled and cut into 1/2-inch cubes)
• 2 tsp caraway seeds
• salt
• 1/4 tsp freshly ground black pepper

Step 1: Render the Bacon and Build the Flavor Base

• 1.5 cups bacon
• 1 large onion, finely diced

Cut the bacon into 1/4-inch pieces and cook in a large pot or Dutch oven over medium heat, stirring occasionally, until the bacon is crispy and has rendered most of its fat, about 8-10 minutes.

Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pot.

Add the diced onion to the hot fat and cook, stirring frequently, until softened and beginning to caramelize at the edges, about 5-7 minutes.

This deep sautéing of the onions creates a savory foundation that enhances the soup’s overall flavor.

Step 2: Develop the Sauerkraut and Toast the Flour

• 1 cup sauerkraut
• 4 tbsp flour

Add the sauerkraut to the pot and cook over medium heat, stirring occasionally, for 5-7 minutes until it darkens slightly and its flavors intensify.

Sprinkle the flour over the sauerkraut and cooked onions, then stir constantly for 1-2 minutes to cook out the raw flour taste and create a light roux base that will thicken the soup.

I find that this step is crucial—toasting the flour prevents a chalky, bland taste in the finished soup.

Step 3: Add Liquid and Aromatics to Build the Broth

• 5 cups stock
• 1 large apple, peeled and cut into 1/2-inch cubes
• 2 tsp caraway seeds
• salt
• cooked bacon from Step 1

Pour the stock into the pot and stir well to incorporate the roux base and prevent lumps from forming.

Add the peeled and cubed apple, caraway seeds, cooked bacon from Step 1, and a pinch of salt.

The apple provides natural sweetness that balances the tartness of the sauerkraut, while the caraway seeds add the classic German flavor profile.

Bring the mixture to a boil over medium-high heat, then reduce heat to low and cover the pot.

Step 4: Simmer and Finish the Soup

• 1/4 tsp freshly ground black pepper

Simmer the covered soup over low heat for 20 minutes, stirring occasionally, until the apple is completely tender and the flavors have melded together.

Taste the soup and adjust seasoning with salt and freshly ground black pepper to your preference.

I like to add pepper at the end rather than during cooking because it allows me to control the exact heat level and prevent it from becoming harsh.

Step 5: Serve and Enjoy

Ladle the hot soup into bowls and serve immediately.

The soup is best enjoyed fresh, with the apple pieces and sauerkraut providing texture throughout each spoonful.

Easy German Potato Soup with Sauerkraut

Delicious Easy German Potato Soup with Sauerkraut recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4 servings

Calories 675 kcal

Ingredients

  

• 1.5 cups bacon (I prefer Wright Brand thick-cut for better texture)
• 1 large onion (finely diced into 1/4-inch pieces)
• 1 cup sauerkraut
• 4 tbsp flour (I always use King Arthur all-purpose flour)
• 5 cups stock
• 1 large apple (peeled and cut into 1/2-inch cubes)
• 2 tsp caraway seeds
• salt
• 1/4 tsp freshly ground black pepper

Instructions

 

• Cut the bacon into 1/4-inch pieces and cook in a large pot or Dutch oven over medium heat, stirring occasionally, until the bacon is crispy and has rendered most of its fat, about 8-10 minutes. Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pot. Add the diced onion to the hot fat and cook, stirring frequently, until softened and beginning to caramelize at the edges, about 5-7 minutes. This deep sautéing of the onions creates a savory foundation that enhances the soup's overall flavor.
• Add the sauerkraut to the pot and cook over medium heat, stirring occasionally, for 5-7 minutes until it darkens slightly and its flavors intensify. Sprinkle the flour over the sauerkraut and cooked onions, then stir constantly for 1-2 minutes to cook out the raw flour taste and create a light roux base that will thicken the soup. I find that this step is crucial—toasting the flour prevents a chalky, bland taste in the finished soup.
• Pour the stock into the pot and stir well to incorporate the roux base and prevent lumps from forming. Add the peeled and cubed apple, caraway seeds, cooked bacon from Step 1, and a pinch of salt. The apple provides natural sweetness that balances the tartness of the sauerkraut, while the caraway seeds add the classic German flavor profile. Bring the mixture to a boil over medium-high heat, then reduce heat to low and cover the pot.
• Simmer the covered soup over low heat for 20 minutes, stirring occasionally, until the apple is completely tender and the flavors have melded together. Taste the soup and adjust seasoning with salt and freshly ground black pepper to your preference. I like to add pepper at the end rather than during cooking because it allows me to control the exact heat level and prevent it from becoming harsh.
• Ladle the hot soup into bowls and serve immediately. The soup is best enjoyed fresh, with the apple pieces and sauerkraut providing texture throughout each spoonful.