German Potato Soup can turn around even the worst, bone-chilling day. Ever had one of those cold evenings where nothing seems to do the trick? Trust me, I’ve been there, and a warm bowl of German Potato Soup is a total lifesaver. It’s not just cozy, it’s ridiculously easy, plus, you probably have most of the ingredients already. If you’re a fellow potato fan (join the club), check out these cheesy air fryer hasselback potatoes and this creamy marry me chicken soup for other kitchen victories. 
HOW TO MAKE GERMAN POTATO SOUP
Alright, let’s talk game plan. Making German Potato Soup is honestly less stressful than looking for your phone that’s already in your pocket. First, you want to grab some basic veggies—potatoes go without saying, but onions, carrots, and celery are key for that rich flavor base. It’s classic comfort food stuff, no fancy techniques.
Chop everything into bite-sized pieces. Sautéing onions until they’re soft is my secret base move, but if you get impatient and they’re only halfway there, don’t sweat it. Just toss in the rest. Next is the broth—most people say vegetable, and I love how it keeps this pretty light. Wait for it all to simmer, your house starts to smell amazing (nobody warns you how hungry you’ll get), and then the magic starts. Mash some potatoes right in the soup to thicken things up, but keep some chunks for good bites. There, totally easy. 
WHAT KIND OF POTATOES SHOULD I USE FOR THIS SIMPLE POTATO SOUP RECIPE?
Potato choice—okay, let’s address the potato elephant in the room. I’m always reaching for Yukon Gold or Russet because they’re easy to mash, and they soak up flavors like little sponges. Don’t go hunting for fancy purple potatoes unless you feel wild. That being said, I once used red potatoes in a pinch, and the world didn’t end.
The key? Pick a potato that feels hearty, sort of creamy when cooked. You want something sturdy, not waxy (like those tiny red ones), because mush potholes are the enemy of a good German Potato Soup. Yukon Gold is my champion because they hold their shape but still melt in your mouth. Your taste buds will thank you, and your grocery bill won’t bite.
So, to sum it up: grab whatever’s in your pantry, but aim for Yukon Gold or Russet if possible. If you’re super potato-obsessed, I’ve got a delicious air fryer baked potato recipe you might like too. 
Ingredients
- 5-6 medium Yukon Gold or Russet potatoes, peeled and chopped
- 1 large onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 tbsp olive oil or butter
- 1-2 smoked sausages, sliced (totally optional, but oh wow if you like meaty things)
- Salt and black pepper, to taste
- Small pinch of nutmeg (trust me, just a pinch)
- Chopped chives or parsley, to serve
Instructions
- Heat oil or butter in a big soup pot. Add onions, sauté until they’re soft (maybe 5 minutes, if you’re patient).
- Stir in garlic, carrots, and celery. Sauté another 3 minutes.
- Toss in the potatoes and stir ’em up so everything’s shiny.
- Pour in the veggie broth, bring to a boil, and then lower the heat.
- Simmer about 20–25 minutes, or until potatoes are fork-tender.
- Lightly mash some potatoes right in the pot to thicken. You still want to see chunks, not mashed potato soup.
- If you’re using smoked sausage, add them in now and warm through.
- Boom, you’re done. Top with chopped chives or parsley and a little grind of black pepper.
HOW TO STORE
So, you made a mountain of soup—what now? Cool your German Potato Soup down before tossing in the fridge. Leftovers taste even better, honestly. Use an airtight container, and you’ll get 3-4 days before it gets weird.
If you wanna freeze it, no problem. I do this all the time. Potatoes can get a bit mushy when thawed, but the flavor is still five-star restaurant worthy. Just give it a good stir when you reheat. Splash a little extra broth if it gets too thick for your vibe.
Hungry at midnight? Just microwave a mug and enjoy. Making soup should be relaxing, not stressful.
| Ingredient | Quantity | Notes |
|---|---|---|
| Yukon Gold or Russet Potatoes | 5-6 medium | Perfect for mashing and flavor |
| Onion | 1 large | Adds sweetness |
| Carrots | 2 peeled and sliced | For sweetness and color |
| Celery | 2 stalks sliced | Adds crunch and flavor |
| Garlic | 3 cloves minced | For a rich aroma |
| Vegetable Broth | 4 cups | Base for the soup |
| Olive Oil or Butter | 1 tbsp | Basis for sautéing |
| Salt and Black Pepper | To taste | Enhances flavor |
| Chives or Parsley | For garnish | Adds freshness |
REGIONAL VARIATIONS
Turns out, German Potato Soup changes up a lot depending on where you are in Germany. I got schooled by a friend from Berlin—her family adds leeks and bacon, and wow, forget plain soup after you try that combo. Over in Bavaria, expect major sausage action (hot tip: try this with the soup recipe above if you’re feeling adventurous).
Other regions like to toss in marjoram or a splash of cream for something silkier. Down south, it’s all about smoked meats and sometimes even a little mustard swirl at the end. I know, seems odd, but it oddly works. My way is a mishmash of what I’ve been taught, stolen, or just randomly invented.
You can make this German Potato Soup your own. Switch up the veggies, skip the meat, or try a creamy broccoli cheese soup twist if you’re feeling wild. German food is all about comfort and making use of what’s handy—so, no rules, really.
COMMON QUESTIONS
Can I make German Potato Soup vegan?
Sure thing! Just leave out the sausage and use veggie broth. Still tastes amazing.
Do I have to peel the potatoes?
Nope, not unless you want to. Sometimes I just scrub ’em well and chop. The peels give more flavor!
How thick should it be?
It’s up to you. Mash it smooth if you like, or leave it chunky for more bite. If it’s super thick? Add broth.
What’s the best way to reheat leftovers?
Stovetop or microwave. If it looks a little too thick, just add a splash of water or broth.
Ready For Dinner? Yeah, You Are.
So — wow, that was a lot, but honestly making German Potato Soup is simple and so satisfying. Pick easy potatoes, experiment with add-ins, and don’t forget, it’s even better after a night in the fridge. If you love hearty bowlfuls, peek at some other recipes like this creamy marry me chicken soup or try out ultra creamy broccoli cheese soup if you’re craving variety. For even more potato goodness, definitely give the cheesy air fryer hasselback potatoes a whirl too.
If you want deep dives and tips, see how Food and Journeys® makes it or check out Elavegan’s vegan take. The Daring Gourmet also has traditional tricks up their sleeve for German Potato Soup. Dive in, don’t overthink, and trust your taste buds. You deserve the five-star soup experience at home. 
German Potato Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian (can be made vegan)
Description
A cozy and hearty German Potato Soup perfect for chilly evenings, made with Yukon Gold or Russet potatoes, vegetables, and optional smoked sausage.
Ingredients
- 5–6 medium Yukon Gold or Russet potatoes, peeled and chopped
- 1 large onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 tbsp olive oil or butter
- 1–2 smoked sausages, sliced (optional)
- Salt and black pepper, to taste
- Small pinch of nutmeg
- Chopped chives or parsley, to serve
Instructions
- Heat oil or butter in a big soup pot. Add onions, and sauté until they’re soft (about 5 minutes).
- Stir in garlic, carrots, and celery. Sauté for another 3 minutes.
- Toss in the potatoes and stir to coat.
- Pour in the veggie broth, bring to a boil, and lower the heat.
- Simmer for about 20-25 minutes, or until potatoes are fork-tender.
- Lightly mash some potatoes in the pot to thicken, keeping some chunks for texture.
- If using smoked sausage, add it now and warm through.
- Top with chopped chives or parsley and a grind of black pepper before serving.
Notes
Leftovers taste even better. Store in an airtight container for 3-4 days. Can be frozen; just add broth when reheating if it thickens too much.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 10mg