Description

Warm, hearty, and packed with rich flavors, this hearty Bavarian potato soup brings the best of German comfort food straight to your table. With creamy Yukon Gold potatoes, smoky bacon, savory sausage, and a medley of fresh vegetables, this soup is perfect for cold days or when you just need a comforting, satisfying meal. Whether you’re sharing it with family or savoring it solo, each bowl is a taste of pure indulgence.

Ingredients

Scale

Meat

8 oz bacon (diced)
8 oz fully cooked German sausage (sliced)

Produce

2 lbs Yukon Gold potatoes (peeled and diced)
3 large carrots (peeled and sliced)
2 large stalks celery (chopped)
1 cup leek (thinly sliced)
1 medium yellow onion (finely chopped)
3 large cloves garlic (minced)
2 bay leaves
1/4 cup fresh parsley (chopped)

Canned Goods

4 cups low-sodium chicken broth

Baking & Spices

1/2 tsp Morton kosher salt (adjust to taste)
1/2 tsp black pepper
2 teaspoons dried marjoram

Dairy

2 tbsp unsalted butter
1/4 cup half & half

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Instructions

1. Cook the Meats:

Heat a large pot over medium heat. Add the diced bacon and cook until it’s crispy. Remove the bacon and set it aside on a plate.
Add the sliced German sausage to the same pot, letting it brown lightly for 2–3 minutes. Remove and set it aside with the bacon.

2. Prepare the Vegetables:

Use the rendered bacon fat to sauté the vegetables. Add the finely chopped onion, minced garlic, carrots, celery, and leeks.
Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften and release their aroma.

3. Build the Broth:

Stir in the diced Yukon Gold potatoes.
Pour in the chicken broth, ensuring the vegetables are fully submerged.
Add the bay leaves, marjoram, salt, and black pepper.
Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes, or until the potatoes are fork-tender.

4. Mash and Add Creaminess:

Remove the bay leaves. Use a potato masher to partially mash the soup, leaving some chunks for texture.
Stir in the half & half, mixing thoroughly to create a creamy, rich consistency.

5. Add the Meats Back:

Add the cooked bacon and sausage back into the pot. Stir to combine and let the soup heat for another 5 minutes to blend the flavors.

6. Finish and Serve:

Taste the soup and adjust the seasoning with more salt and pepper, if needed.
Garnish with fresh parsley and serve hot. Pair with crusty bread, soft pretzels, or rye bread for the perfect Bavarian touch.

Notes

Make It Vegetarian: Replace the chicken broth with vegetable broth and omit the bacon and sausage. Add roasted mushrooms or smoked paprika for a smoky flavor.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or cream if needed.
Freezing Tips: Freeze the soup without the half & half to prevent curdling. Add the cream when reheating.
Texture Preferences: Use an immersion blender to create a smoother soup or mash the potatoes more for a thicker consistency.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: German-inspired