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German Potato Soup

German potato soup combines tender Yukon Gold potatoes, browned kielbasa, and crisp bacon in a creamy, partially blended broth. It simmers with vegetables and marjoram for a hearty soup with both smooth texture and chunks of potato.
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Prep Time 20 minutes
Cook Time 44 minutes
Total Time 1 hour 4 minutes
Servings: 6 servings
Course: Dinner
Cuisine: German
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bacon slices, chopped
  • 1 package (14 oz) kielbasa fully cooked, sliced into 1/4-inch rounds
  • 1 yellow onion medium, diced
  • 1 leek medium, white and light green parts only, rinsed well and sliced
  • 2 carrots medium, diced
  • 2 celery ribs, diced
  • 2 cloves garlic minced
  • 2.5 lb Yukon Gold potatoes peeled and cut into 1/2-inch pieces
  • 6 cup low-sodium chicken broth
  • 2 bay leaves
  • 1 tsp dried marjoram
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 cup heavy cream
  • 2 tbsp parsley chopped fresh

Equipment

  • 1 6-quart Dutch oven
  • 1 immersion blender

Method
 

  1. In a 6-quart Dutch oven or soup pot over medium heat, cook the bacon for 6–8 minutes, stirring occasionally, until crisp.
  2. Transfer the bacon to a paper towel-lined plate and leave about 1 tablespoon of bacon fat in the pot.
  3. Add the kielbasa and cook for 3–4 minutes, stirring, until lightly browned.
  4. Transfer the kielbasa to a plate.
  5. Add the onion, leek, carrots, and celery to the pot and cook for 5–7 minutes, stirring occasionally, until softened.
  6. Stir in the garlic for 30 seconds.
  7. Add the potatoes, broth, bay leaves, marjoram, salt, and pepper.
  8. Bring the soup to a boil, then reduce the heat and simmer uncovered for 20–25 minutes, until the potatoes are very tender when pierced with a fork.
  9. Remove the bay leaves.
  10. Use an immersion blender to partially blend the soup, leaving some potato pieces whole.
  11. Stir in the heavy cream and kielbasa and simmer gently for 3–5 minutes, until the kielbasa is heated through.
  12. Stir in the parsley.
  13. Ladle the soup into bowls.
  14. Sprinkle with the reserved bacon.

Notes

For a chunky texture, partially blend the soup and leave some potato pieces whole. Refrigerate leftovers for 3–4 days; freezing is not recommended because the potatoes and cream may change texture. For a dairy-free version, replace the heavy cream with unsweetened dairy-free cream.