Homemade German Potato Bacon Soup

I didn’t try German potato soup until I was in my thirties, and I’m still not over how long I went without it. My mom made chicken noodle when we were sick and split pea in the winter, but this hearty bacon-loaded soup never made it into our rotation.

The first time I had it was at a little café in Northeast Portland, and I remember thinking it tasted like someone took a loaded baked potato and turned it into something you could eat with a spoon. The smoky bacon, the chunks of potato, those herbs that make it smell like comfort—it all just works. I went home that day and started playing around with my own version, and now it’s one of those recipes I make when the weather turns cold and my family starts asking what’s for dinner before noon.

What Kind of Potatoes Should I Use?

For German potato bacon soup, you’ll want to use a waxy or all-purpose potato that holds its shape well during cooking. Yukon Gold potatoes are a great choice because they have a naturally buttery flavor and maintain their texture without falling apart in the soup. Red potatoes also work nicely if that’s what you have on hand. I’d avoid russet or Idaho potatoes for this recipe since they’re starchy and tend to break down too much, which can make your soup gummy instead of having those nice chunks of potato you want. Whatever you choose, just make sure to cut them into even-sized pieces so they cook at the same rate.

Options for Substitutions

This soup is pretty forgiving when it comes to swapping ingredients:

• Bacon: You can use turkey bacon or pancetta if you prefer. For a vegetarian version, skip the bacon and add a tablespoon of smoked paprika to get that smoky flavor.
• Leeks: If leeks aren’t available, use an extra onion or a bunch of green onions instead. Just remember to add them at the same time you’d add the leeks.
• Celery root: This can be tricky to find sometimes. Swap it with 3-4 stalks of regular celery, or use parsnips for a similar earthy sweetness.
• Potatoes: Any potato works here – russets, Yukon golds, or red potatoes are all good choices. Just keep in mind that russets will break down more and make the soup thicker.
• Vegetable stock: Chicken or beef stock work just fine if that’s what you have on hand. You can also use water with an extra bouillon cube.
• Fresh herbs: Don’t have fresh parsley? Dried parsley works, just use about 1 tablespoon instead. The same goes for the other herbs – if you only have dried versions, use about half the amount.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this soup is cutting your potatoes and vegetables into uneven sizes, which means some pieces will turn mushy while others stay hard – aim for uniform 1/2 to 3/4 inch cubes so everything cooks at the same rate.

Don’t skip removing excess bacon fat from the pot, as leaving more than 2 tablespoons will make your soup greasy instead of rich and flavorful.

Another common error is adding the bacon back too early – if you stir it in at the beginning of the simmer, it’ll become rubbery and lose its crispy texture, so wait until the very end.

Finally, resist the urge to crank up the heat to speed things along, since a gentle simmer allows the flavors to develop properly and prevents the vegetables from breaking down into mush before they’re fully cooked through.

What to Serve With German Potato Bacon Soup?

This hearty soup is filling enough to be a meal on its own, but a thick slice of rye bread or a warm pretzel roll makes it even better for soaking up all that rich, bacon-flavored broth. I love serving it with a simple cucumber salad dressed with vinegar and dill, which adds a nice refreshing contrast to the soup’s warmth. If you want to make it more of a complete dinner, add a side of braised red cabbage or some roasted Brussels sprouts. A cold German beer or a glass of crisp white wine also pairs nicely if you’re looking to round out the meal.

Storage Instructions

Store: This hearty soup actually tastes even better the next day once all the flavors have had time to mingle. Keep it in an airtight container in the fridge for up to 5 days. Just remember to remove the bay leaves before storing if you haven’t already.

Freeze: German potato bacon soup freezes really well for up to 3 months. Let it cool completely, then portion it into freezer-safe containers or bags. The potatoes might get a bit softer after freezing, but the flavor stays delicious.

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 like to add a splash of vegetable stock or water if it’s gotten too thick after sitting in the fridge.

Estimated Nutrition

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

• Calories: 1300-1500
• Protein: 40-50 g
• Fat: 42-52 g
• Carbohydrates: 210-240 g

Ingredients

For the soup:

• 12 strips bacon (I prefer Applegate Sunday Bacon for a cleaner smoky flavor)
• 1 large onion
• 3 garlic cloves
• 2.5 lb potatoes (peeled and cut into 1/2-inch cubes)
• 3 leeks
• 4 medium carrots (sliced into 1/4-inch rounds)
• 1 celery root (peeled and diced into 1/2-inch pieces)
• 4 cups diced tomatoes
• 6 cups vegetable stock (I always use Better Than Bouillon for a richer base)
• 3/4 tsp thyme
• 3/4 tsp rosemary
• 1/2 tsp marjoram
• 1 tsp salt
• 1/2 tsp black pepper
• 2 bay leaves
• 1/2 tsp smoked paprika

For the garnish:

• 1/4 cup fresh parsley (freshly chopped just before serving for brightness)

Step 1: Prepare Mise en Place and Render the Bacon

• 2.5 lb potatoes
• 1 large onion
• 3 garlic cloves
• 4 medium carrots
• 1 celery root
• 3 leeks
• 1/4 cup fresh parsley
• 12 strips bacon

Peel and cut potatoes into 1/2-inch cubes, then set aside in a bowl of cold water to prevent browning.

Dice the onion, mince the garlic cloves, slice carrots into 1/4-inch rounds, peel and dice celery root into 1/2-inch pieces, and slice leeks into 1/2-inch rounds (use white and light green parts).

Chop the fresh parsley just before serving to retain its brightness.

While prepping vegetables, cut bacon into 1-inch pieces and fry in a large pot over medium-high heat until crispy and browned, about 8-10 minutes.

Remove the bacon with a slotted spoon and reserve on a paper towel, leaving approximately 2 tablespoons of bacon fat in the pot.

Step 2: Build the Aromatic Base

• onion from Step 1
• garlic from Step 1
• bacon fat from Step 1

Add the diced onion to the pot with the reserved bacon fat and sauté over medium heat for 5 minutes until softened and translucent, stirring occasionally.

Add the minced garlic and cook for another 2 minutes, stirring constantly, until fragrant.

This step develops the foundational flavors that will anchor the entire soup.

Step 3: Add Vegetables and Seasonings

• potatoes from Step 1
• carrots from Step 1
• celery root from Step 1
• leeks from Step 1
• 4 cups diced tomatoes
• 6 cups vegetable stock
• 3/4 tsp thyme
• 3/4 tsp rosemary
• 1/2 tsp marjoram
• 1 tsp salt
• 1/2 tsp black pepper
• 2 bay leaves
• 1/2 tsp smoked paprika

Add the drained potatoes, carrots, celery root, leeks, diced tomatoes, and vegetable stock to the pot.

Stir in the thyme, rosemary, marjoram, salt, black pepper, smoked paprika, and bay leaves.

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

I like using quality stock with Better Than Bouillon because it adds depth to the broth that makes the whole soup taste more intentional and delicious.

Step 4: Simmer Until Vegetables are Tender

Simmer the covered soup on low heat for 40 minutes until the potatoes are completely tender and break apart easily with a spoon, and the carrots and celery root are soft.

The long, gentle simmer allows all the flavors to meld together and the vegetables to release their starches, naturally thickening the broth.

Check halfway through to ensure the soup isn’t sticking to the bottom of the pot, stirring occasionally.

Step 5: Finish and Serve

• cooked bacon from Step 1
• fresh parsley from Step 1

Stir the reserved cooked bacon from Step 1 back into the soup and remove from heat.

Taste and adjust seasoning if needed.

Ladle the soup into bowls and garnish generously with the freshly chopped parsley.

Serve immediately with extra crispy bacon pieces on top if desired for added texture and flavor.

Homemade German Potato Bacon Soup

Delicious Homemade German Potato Bacon Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 8 servings

Calories 1400 kcal

Ingredients

  

For the soup::

• 12 strips bacon (I prefer Applegate Sunday Bacon for a cleaner smoky flavor)
• 1 large onion
• 3 garlic cloves
• 2.5 lb potatoes (peeled and cut into 1/2-inch cubes)
• 3 leeks
• 4 medium carrots (sliced into 1/4-inch rounds)
• 1 celery root (peeled and diced into 1/2-inch pieces)
• 4 cups diced tomatoes
• 6 cups vegetable stock (I always use Better Than Bouillon for a richer base)
• 3/4 tsp thyme
• 3/4 tsp rosemary
• 1/2 tsp marjoram
• 1 tsp salt
• 1/2 tsp black pepper
• 2 bay leaves
• 1/2 tsp smoked paprika

For the garnish::

• 1/4 cup fresh parsley (freshly chopped just before serving for brightness)

Instructions

 

• Peel and cut potatoes into 1/2-inch cubes, then set aside in a bowl of cold water to prevent browning. Dice the onion, mince the garlic cloves, slice carrots into 1/4-inch rounds, peel and dice celery root into 1/2-inch pieces, and slice leeks into 1/2-inch rounds (use white and light green parts). Chop the fresh parsley just before serving to retain its brightness. While prepping vegetables, cut bacon into 1-inch pieces and fry in a large pot over medium-high heat until crispy and browned, about 8-10 minutes. Remove the bacon with a slotted spoon and reserve on a paper towel, leaving approximately 2 tablespoons of bacon fat in the pot.
• Add the diced onion to the pot with the reserved bacon fat and sauté over medium heat for 5 minutes until softened and translucent, stirring occasionally. Add the minced garlic and cook for another 2 minutes, stirring constantly, until fragrant. This step develops the foundational flavors that will anchor the entire soup.
• Add the drained potatoes, carrots, celery root, leeks, diced tomatoes, and vegetable stock to the pot. Stir in the thyme, rosemary, marjoram, salt, black pepper, smoked paprika, and bay leaves. Bring the mixture to a boil over medium-high heat, then reduce heat to low and cover the pot. I like using quality stock with Better Than Bouillon because it adds depth to the broth that makes the whole soup taste more intentional and delicious.
• Simmer the covered soup on low heat for 40 minutes until the potatoes are completely tender and break apart easily with a spoon, and the carrots and celery root are soft. The long, gentle simmer allows all the flavors to meld together and the vegetables to release their starches, naturally thickening the broth. Check halfway through to ensure the soup isn't sticking to the bottom of the pot, stirring occasionally.
• Stir the reserved cooked bacon from Step 1 back into the soup and remove from heat. Taste and adjust seasoning if needed. Ladle the soup into bowls and garnish generously with the freshly chopped parsley. Serve immediately with extra crispy bacon pieces on top if desired for added texture and flavor.