I reworked a classic Kartoffelsuppe into a silky, dairy-free German Potato Soup with a secret ingredient that gives it unexpected depth.

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I grew up skeptical of German Potato Soup because it looked plain, but once I tasted the creamy, savory bowl I was hooked. I love how the potatoes turn into tender little bites that carry flavor, and the smoked bacon sneaks in a smoky, savory surprise that makes the whole thing sing.

It feels richer than you’d expect, yet light enough to leave you curious what else is hiding in the spoon. I keep going back to it, not because it’s fancy, but because every bowl has a small twist that makes me smile and want more.

Ingredients

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Potatoes: waxy cubes give creamy body, good fibre and carbs for steady energy.
Bacon or speck: smoky richness, adds protein and fat, makes soup deeply savory but salty.
Leek: sweet oniony notes, tender stalks add mild flavor and some fiber, its lovely.
Carrots: sweet, colorful, provide beta carotene vitamin A and gentle natural sweetness.
Celery and onion: aromatic base, low calorie, give savory depth and extra fiber.
Garlic: small amount brings sharp warmth and sulfur compounds thought to support immunity.
Broth: veggie or chicken broth supplies salt umami and liquid body with few calories.
Oat milk: adds creaminess without dairy, mild nuttiness, boosts texture and plant based fat.
Bay leaves and marjoram: subtle herbal lift, add aromatic complexity not intense but noticeable.
Smoked paprika: optional smoky sweetness, deepens color and warms the overall flavor profile.
Apple cider vinegar: bright tang that balances richness, lifts flavors and adds slight acidity.
Parsley and chives: fresh garnish adds color, vitamin C, mild oniony freshness and contrast.

Ingredient Quantities

900 g (about 2 pounds) waxy potatoes, peeled and cut into 2.5 cm cubes

2 tablespoons olive oil or bacon fat

150 g (about 5 ounces) smoked bacon or speck, diced optional

1 large leek, white and light green parts only, thinly sliced

1 medium yellow onion, diced

2 large carrots, peeled and diced

2 celery stalks, diced

2 cloves garlic, minced

1 liter (about 4 cups) low sodium vegetable or chicken broth, gluten free

240 ml (1 cup) unsweetened oat milk or other plant milk

2 bay leaves

1 teaspoon dried marjoram or thyme

1 teaspoon smoked paprika optional

1 tablespoon cornstarch mixed with 2 tablespoons cold water for thickening optional

1 tablespoon apple cider vinegar

Salt and black pepper to taste

2 tablespoons chopped fresh parsley plus extra for serving

2 tablespoons chopped chives or green onion tops for garnish

How to Make this

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1. Heat 2 tablespoons olive oil or bacon fat in a large pot over medium heat, add 150 g diced smoked bacon or speck if using and cook until fat renders and pieces are crisp, then remove most of the bacon to a plate but leave the fat in the pot.

2. Add the sliced white and light green parts of 1 large leek, 1 diced medium yellow onion, 2 diced carrots and 2 diced celery stalks to the pot and sauté until softened, about 6 to 8 minutes, stir in 2 minced garlic cloves for the last minute.

3. Add the 900 g peeled and cubed potatoes, 1 liter low sodium gluten free vegetable or chicken broth, 2 bay leaves, 1 teaspoon dried marjoram or thyme and 1 teaspoon smoked paprika if using, bring to a boil then reduce heat to a gentle simmer.

4. Simmer until potatoes are tender when pierced with a fork, about 15 to 20 minutes, skim any foam or excess fat from the surface if you want it cleaner.

5. Remove and discard the bay leaves, then partially mash about a third to half of the potatoes right in the pot with a potato masher or use an immersion blender and pulse a few times so you get a creamy base but still have chunky bits, don’t overblend.

6. Stir in 240 ml unsweetened oat milk (or other plant milk) and return to a gentle simmer so flavors marry, add back most of the reserved bacon now if you used it.

7. If you prefer a thicker stew, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water and stir the slurry into the simmering soup, cook one to two minutes until it thickens and becomes glossy.

8. Remove from heat, stir in 1 tablespoon apple cider vinegar and 2 tablespoons chopped fresh parsley, season with salt and freshly ground black pepper to taste, adjust marjoram or smoked paprika if needed.

9. Serve hot topped with extra chopped parsley, 2 tablespoons chopped chives or green onion tops and the reserved crisp bacon pieces if you like, enjoy.

Equipment Needed

1. Large heavy‑bottomed pot (6 to 8 qt) for sautéing and simmering the soup
2. Sharp chef’s knife for chopping bacon, leek, onion, carrots, celery and potatoes
3. Sturdy cutting board
4. Wooden spoon or heatproof spatula for stirring
5. Slotted spoon or tongs plus a plate to drain and reserve the crisp bacon
6. Potato masher or immersion blender to partially mash the potatoes
7. Measuring cups and spoons for broth, oat milk, spices and cornstarch
8. Small bowl and whisk for mixing the cornstarch slurry
9. Ladle and bowls for serving

FAQ

Q: Can I make this vegetarian or vegan? A: Yes. Skip the bacon and fry the leek, onion and carrots in olive oil. Use vegetable broth and plant milk like the oat milk in the recipe. For that smoky bacon taste add smoked paprika or a tiny splash of liquid smoke, but careful it's strong. You can also toss in some roasted mushrooms for extra depth.

Q: How do I thicken the soup if I don't want to use cornstarch? A: Mash a cup or two of the cooked potatoes right in the pot for natural thickness, or puree 1/3 to 1/2 of the soup with a hand blender and stir back in. You can also simmer longer to reduce liquid. Cornstarch slurry works fast though if you need immediate thickening.

Q: What type of potatoes should I use, and can I use russets? A: Waxy potatoes are best because they hold their shape. Russets will break down more and give a creamier, almost chowder-like texture. Both work, it just depends if you want chunky or silky soup.

Q: Can I make this ahead and freeze it? A: Yes. For freezing, leave out the oat milk and the cornstarch. Cool the soup, transfer to airtight containers and freeze up to 3 months. When reheating, thaw overnight and add oat milk then, adjust seasoning and thicken if needed.

Q: How should I store and reheat leftovers so it tastes fresh? A: Cool to room temp, refrigerate up to 3 or 4 days. Reheat gently over low heat, add a splash of broth or oat milk to loosen it, stir often. Don't boil hard or the oat milk can separate. Finish with fresh parsley and chives right before serving.

Q: How can I boost the flavor if it tastes bland? A: Sauté the veggies longer to get some browning, season in layers as you cook, and add the tablespoon of apple cider vinegar at the end to brighten things up. A pinch of smoked paprika or extra marjoram helps too, and always taste and salt at the end.

German Potato Soup (Kartoffelsuppe) Recipe Substitutions and Variations

Smoked bacon or speck: swap for diced smoked turkey breast (same smoky note, use about the same weight) or for a vegetarian option use 200 g cremini or shiitake mushrooms, diced and sautéed till browned.
Unsweetened oat milk: use unsweetened soy or cashew milk, or regular cow’s milk if not dairy free; fuller fat milks will make the soup richer.
Cornstarch slurry: replace with potato starch or arrowroot dissolved in cold water 1:1, or make a quick roux with 1 tbsp flour and 1 tbsp butter cooked 1-2 minutes then whisked into the broth.
Waxy potatoes: Yukon Gold or red potatoes are the best stand-ins; if you only have russets they’ll break down more and give a creamier, thicker soup so cut them a bit larger.

Pro Tips

– Cook the bacon low and slow till the fat renders, then pull most of the crisp bits out and save them for topping. leaving a little of that fat in the pot gives so much extra flavor, you wont miss extra salt.

– Sweat the leek, onion, carrot and celery gently, dont let them brown. if they start coloring, lower the heat and give them time, that sweet gentle flavor is worth the wait.

– Make the soup creamy by mashing only some of the potatoes, not all of them. pulse with an immersion blender very briefly if you like, overblend and it gets gummy instead of cozy.

– Warm the oat milk a bit before adding and always stir in the vinegar at the end to brighten flavors, then taste and adjust salt. if you want thicker, mix your cornstarch with cold water first so it goes in smooth, no lumps.

German Potato Soup (Kartoffelsuppe) Recipe

Recipe by Bob Jones

0.0 from 0 votes

I reworked a classic Kartoffelsuppe into a silky, dairy-free German Potato Soup with a secret ingredient that gives it unexpected depth.

Servings

servings

Calories

315

kcal

Equipment: 1. Large heavy‑bottomed pot (6 to 8 qt) for sautéing and simmering the soup
2. Sharp chef’s knife for chopping bacon, leek, onion, carrots, celery and potatoes
3. Sturdy cutting board
4. Wooden spoon or heatproof spatula for stirring
5. Slotted spoon or tongs plus a plate to drain and reserve the crisp bacon
6. Potato masher or immersion blender to partially mash the potatoes
7. Measuring cups and spoons for broth, oat milk, spices and cornstarch
8. Small bowl and whisk for mixing the cornstarch slurry
9. Ladle and bowls for serving

Ingredients

900 g (about 2 pounds) waxy potatoes, peeled and cut into 2.5 cm cubes
2 tablespoons olive oil or bacon fat
150 g (about 5 ounces) smoked bacon or speck, diced optional
1 large leek, white and light green parts only, thinly sliced
1 medium yellow onion, diced
2 large carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
1 liter (about 4 cups) low sodium vegetable or chicken broth, gluten free
240 ml (1 cup) unsweetened oat milk or other plant milk
2 bay leaves
1 teaspoon dried marjoram or thyme
1 teaspoon smoked paprika optional
1 tablespoon cornstarch mixed with 2 tablespoons cold water for thickening optional
1 tablespoon apple cider vinegar
Salt and black pepper to taste
2 tablespoons chopped fresh parsley plus extra for serving
2 tablespoons chopped chives or green onion tops for garnish

Directions

Heat 2 tablespoons olive oil or bacon fat in a large pot over medium heat, add 150 g diced smoked bacon or speck if using and cook until fat renders and pieces are crisp, then remove most of the bacon to a plate but leave the fat in the pot.
Add the sliced white and light green parts of 1 large leek, 1 diced medium yellow onion, 2 diced carrots and 2 diced celery stalks to the pot and sauté until softened, about 6 to 8 minutes, stir in 2 minced garlic cloves for the last minute.
Add the 900 g peeled and cubed potatoes, 1 liter low sodium gluten free vegetable or chicken broth, 2 bay leaves, 1 teaspoon dried marjoram or thyme and 1 teaspoon smoked paprika if using, bring to a boil then reduce heat to a gentle simmer.
Simmer until potatoes are tender when pierced with a fork, about 15 to 20 minutes, skim any foam or excess fat from the surface if you want it cleaner.
Remove and discard the bay leaves, then partially mash about a third to half of the potatoes right in the pot with a potato masher or use an immersion blender and pulse a few times so you get a creamy base but still have chunky bits, don't overblend.
Stir in 240 ml unsweetened oat milk (or other plant milk) and return to a gentle simmer so flavors marry, add back most of the reserved bacon now if you used it.
If you prefer a thicker stew, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water and stir the slurry into the simmering soup, cook one to two minutes until it thickens and becomes glossy.
Remove from heat, stir in 1 tablespoon apple cider vinegar and 2 tablespoons chopped fresh parsley, season with salt and freshly ground black pepper to taste, adjust marjoram or smoked paprika if needed.
Serve hot topped with extra chopped parsley, 2 tablespoons chopped chives or green onion tops and the reserved crisp bacon pieces if you like, enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.