German potato soup with bacon, leek and marjoram — hearty, comforting and deeply satisfying.
Kartoffelsuppe is Germany's everyday comfort food — a thick, warming potato soup that varies by region but always delivers deep, earthy satisfaction. The Munich version includes bacon and marjoram; the Berlin style often adds sausage. What they share is a golden, starchy base of slowly simmered potatoes thickened to silky creaminess, the whole thing fortified with smoked pork and aromatic vegetables.
Serves 4
Fry bacon lardons in butter in a large pot until golden. Remove half for garnish.
Add leeks, carrots and celery to remaining bacon fat. Cook gently 8 minutes until softened.
Add potatoes, stock, marjoram, salt and pepper. Bring to a boil and simmer 25 minutes until potatoes are completely tender.
Blend about half the soup until smooth. Stir back in for a thick but chunky texture. Alternatively blend fully for a smooth soup.
Ladle into bowls. Finish with a dollop of sour cream and the reserved crispy bacon lardons.
Floury potatoes (like Desiree or Maris Piper) give the best body to the soup.
Marjoram is key to the German flavour — dried is fine, but fresh is better.
A glug of cream instead of sour cream gives a richer, less tangy result.
Add sliced frankfurter sausages to the soup for a Frankfurt-style version.
Make vegetarian by skipping bacon and using vegetable stock.
Refrigerate for 4 days. Thickens when cold — thin with stock when reheating.
Kartoffelsuppe has been made in Germany since the 16th century when potatoes arrived from the Americas. It became a staple peasant food and remains one of the most comforting dishes in German cuisine.
Floury varieties like Maris Piper, King Edward or Desiree break down and thicken the soup. Waxy potatoes like Charlotte hold their shape and give a thinner broth.
Per serving · 4 servings total
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