Old German Potato Soup
Cozy up with a comforting bowl of Old German Potato Soup, a hearty and traditional dish that celebrates the rich, earthy flavors of central European cuisine. This creamy potato soup recipe is loaded with tender russet potatoes, vibrant carrots, aromatic leeks, and smoky bacon, all simmered to perfection in a flavorful vegetable broth. A hint of ground nutmeg and a splash of heavy cream elevate the velvety texture and add depth to every spoonful. The partially pureed base strikes a perfect balance between creamy and chunky, making it irresistibly satisfying. Garnished with crispy bacon bits and fresh parsley, this classic soup is ideal for cold evenings or as an inviting starter at any gathering. Pair it with a crusty loaf of bread for a complete, soul-warming meal that transports you straight to a German kitchen.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 medium Carrots
- 2 medium Celery stalks
- 1 large Leek
- 1 medium Yellow onion
- 2 large Garlic cloves
- 150 grams Smoked bacon
- 2 tablespoons Butter
- 5 cups Vegetable broth
- 1 Bay leaf
- 0.25 teaspoons Ground nutmeg
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 cups Heavy cream
Instructions
Peel and dice the potatoes into small cubes. Rinse them under cold water to remove excess starch and set aside.
Peel and slice the carrots and celery into thin rounds. Chop the leek into thin rings, discarding the dark green tops. Rinse thoroughly to remove grit. Finely dice the onion and mince the garlic cloves.
Cut the smoked bacon into small pieces or lardons.
In a large pot, melt the butter over medium heat. Add the bacon and cook for 4-5 minutes until crispy and browned. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
In the same pot, add the onion, garlic, carrots, celery, and leek. Cook for 5-6 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.
Add the diced potatoes to the pot and stir to combine. Pour in the vegetable broth and add the bay leaf. Bring the soup to a boil, then reduce the heat to low and simmer for 25-30 minutes or until the potatoes are tender.
Remove the bay leaf and use an immersion blender to partially puree the soup, leaving some chunks for texture. Alternatively, transfer half of the soup to a blender, puree it, and return the pureed soup to the pot.
Stir in the ground nutmeg, salt, black pepper, and heavy cream. Mix well and simmer for an additional 5 minutes to meld the flavors.
Serve the soup warm, garnished with the crispy bacon bits and fresh parsley. Enjoy with crusty bread or rolls for a satisfying meal.
Nutrition Facts
Calories |
699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 15.9 g | 79% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 2056 mg | 89% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 10.6 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1915 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
