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German Potato Soup

German Potato Soup with smoky bacon, tender potatoes, and aromatic leeks. Earthy celeriac and carrots meld with the rich chicken broth, finished with a hint of fresh parsley.
prep time15 minutes
cook time50 minutes
total time1 hour 5 minutes
German Potato Soup
Print Recipe

Ingredients

  • 10 ounces bacon, diced
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2.5 pounds waxy potatoes, chopped into 1/4" pieces
  • 1 large leek, sliced and thoroughly washed
  • 3 carrots, diced
  • 1.5 cups diced celeriac, celery root
  • 2 tomatoes, diced
  • 6 cups quality chicken broth
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried marjoram
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 1/4 cup chopped fresh parsley

Instructions

  • In a large pot, cook diced bacon over medium heat until crisp.
  • Add chopped onion and sauté until golden, about 6–8 minutes.
  • Add minced garlic and cook for another minute.
  • Introduce diced potatoes, sliced leek, diced celeriac, diced carrots, and diced tomatoes. Stir to mix well.
  • Pour in chicken broth and add dried thyme, rosemary, marjoram, bay leaf, salt, and pepper.
  • Bring to a boil, then reduce heat to medium-low, cover, and simmer for 30–40 minutes until vegetables are tender.
  • Stir in chopped fresh parsley and let simmer for an additional minute.
  • Season to taste and serve hot.