German Potato Soup (Kartoffelsuppe)

Instructions:

1. In a large pot, cook the bacon until crispy. Remove and set aside, leaving some of the drippings in the pot.
2. Add the butter along with the onions, carrots, and celery. Sauté until softened.
3. Stir in the garlic and cook for 1 minute.
4. Add the diced potatoes, broth, thyme, bay leaf, salt, and pepper.
5. Bring to a boil, then reduce to a simmer for 15 to 20 minutes, or until the potatoes are tender.
6. Lightly mash some of the potatoes in the pot to thicken the soup naturally.
7. Stir in the heavy cream and simmer for another 3 to 5 minutes.
8. Remove the bay leaf and adjust seasoning as needed.
9. Serve hot, topped with crispy bacon and fresh parsley.

Variations

• Add sliced smoked sausage for a traditional German touch.
• Stir in a spoonful of Dijon mustard for subtle tang and depth.
• Mix in leeks for extra sweetness and aromatic flavor.
• Use half-and-half instead of cream for a lighter texture.
• Swap bacon for diced ham or pancetta if preferred.

Tips

• Mash more potatoes if you prefer a thicker, creamier soup.
• Use Yukon gold potatoes for a buttery texture; russets will create an even creamier base.
• Add broth gradually if you like a thicker consistency.
• Let the soup rest for a few minutes before serving—this deepens the flavors.
• Pair with soft pretzels or rustic bread for an authentic German-style meal.