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Potato Soup Recipe – Creamy & Easy in 50 Min

Name: Potato Soup Recipe – Creamy & Easy in 50 Min
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 800g starchy potatoes (such as Russet); 150g bacon (streaky or slab); 2 medium onions; 1 l vegetable broth; 200ml heavy cream; 2 tbsp butter; 1 tsp dried marjoram; ½ tsp ground caraway; 1 bay leaf; 1 bunch fresh parsley; 1 tsp salt; ½ tsp black pepper

This creamy potato soup warms your heart and soul! With crispy bacon, aromatic onions, and a hint of marjoram, it becomes the ultimate comfort food for the whole family.

Recipe.food AI-generated recipe

Updated 19. June 2026

50 min Total

20 min Prep

30 min Cook

4 servings

Instructions

Peel the potatoes and cut them into uniform 1-inch (2–3 cm) cubes. Finely dice the onions and cut the bacon into small pieces.

Cook the bacon in a large pot over medium heat for 4–5 minutes until crispy. Add the onions and sauté for another 3–4 minutes until translucent.

Add the butter and stir in the potato cubes. Briefly sauté, then deglaze with the hot vegetable broth.

Add the marjoram, caraway, and bay leaf. Simmer over medium heat for 20–25 minutes, until the potatoes are tender.

Mash about one-third of the potatoes with a fork to give the soup a thick, creamy consistency. Remove and discard the bay leaf.

Stir in the heavy cream and heat through for another 2–3 minutes. Season to taste with salt and pepper.

Finely chop the parsley and sprinkle over the soup just before serving. Serve hot with crusty farmhouse bread.

History & Origin

Potato soup has deep roots in Central European peasant cooking, where potatoes became a staple crop across Germany, Austria, and neighboring regions from the 18th century onward. German-style Kartoffelsuppe varies by region — Bavarian versions lean heavily on marjoram and smoked sausage, while northern versions are simpler and brothier. The combination of bacon fat, caraway, and starchy potatoes cooked down into a thick, hearty meal reflects generations of practical, waste-nothing cooking.

Variations

Vegetarian version: Skip the bacon and sauté the onions in butter. Add a teaspoon of smoked paprika to recover some of that depth and smoky undertone.

Vegan version: Use olive oil instead of butter and bacon, replace heavy cream with full-fat oat or coconut cream, and use a well-seasoned vegetable broth — smoked paprika and a dash of soy sauce round it out nicely.

Loaded soup: Stir in sliced cooked Bratwurst or Wiener sausage during the last 5 minutes for a more substantial, protein-rich bowl closer to a Bavarian Kartoffelsuppe.

Chunky-style: Instead of mashing a third of the potatoes, use an immersion blender to partially blend the whole pot for a velvety base while keeping visible potato chunks throughout.

Common Mistakes – and How to Avoid Them

Using the wrong potato variety: Waxy potatoes won’t break down and thicken the soup properly — stick with starchy varieties like Russet or floury German potatoes.

Adding cold cream to a boiling soup: This can cause the cream to curdle. Lower the heat to a gentle simmer before stirring it in.

Skipping the partial mash: It’s what gives this soup its body. Leaving all the potatoes intact results in a thin, brothy texture that lacks the characteristic creaminess.

Over-salting early: The bacon and broth already carry salt — taste only after everything is combined and the cream is in before adjusting seasoning.

Cooking the parsley in: Adding parsley too early kills its fresh flavor and color. Always add it right before serving.

Storage & Shelf Life

Store cooled soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low-medium heat, stirring frequently — add a splash of broth or water if it has thickened too much. Potato soup can be frozen for up to 2 months, but cream-based soups can sometimes separate on thawing; whisk well while reheating and it comes back together. Avoid repeated reheating cycles.

What to Serve With It

This soup is a complete meal on its own, but a thick slice of crusty sourdough rye bread or a fresh Brötchen on the side makes it deeply satisfying. A crisp green salad with a vinegar-forward dressing cuts through the richness well. To drink, a cold German Pilsner or a dry Riesling both complement the savory, slightly smoky flavors. It’s ideal for cold weekday dinners, casual Sunday lunches, or feeding a crowd without much fuss.

Frequently Asked Questions

What type of potato works best for potato soup?

Starchy potatoes like Russet or Yukon Gold are ideal, as they break down during cooking and naturally thicken the soup to a creamy consistency.

Can I make potato soup without heavy cream?

Yes — substitute the heavy cream with whole milk, or leave it out entirely. The mashed potatoes already provide a naturally creamy texture.

How long does homemade potato soup keep?

The soup will keep in the refrigerator for 3–4 days. It can also be frozen in individual portions and will keep for up to 3 months.