This creamy German potato soup is a great supper made right in your slow cooker. Simple, filling and delicious!
When we lived in Germany many years ago, my husband had been visiting with the neighbors, when the neighbor came to see me. The smell wafting from her apartment was incredible, and my hubby had tasted the source of that heavenly scent. It was this soup, and she had come to give me this German potato soup recipe.
I have altered it a little since she gave it to me, but I love the tanginess the leeks and cabbage give this soup.
- Russet potatoes
- beef broth
- onion (I forgot this in the video below)
- bay leaf
- caraway seeds
- black pepper
- sour cream
- bacon (I use turkey or beef)
- slow cooker
- immersion blender or potato masher
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Watch me make this recipe in the video below
You’ll need about 3 pounds of carrots and a pound of carrots.
You’ll also need an onion and 2 or 3 leeks. I use three if they are small like they were on this particular day.
You may also like: Easy German Brussels Sprouts Soup
You’ll need cabbage, some seasonings and beef broth as well.
They all cook together in your slow cooker for 6-8 hours on low.
After it cooks, I add in some sour cream and give it a couple “buzzes” with an immersion blender to thicken it up…after I remove the bay leaf of course.
I top the bowls of soup with a little bit of crispy turkey bacon.
Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!
German Potato Soup
- slow cooker
- immersion blender
- 3 lb Russet potatoes, peeled and cubed
- 4 c beef broth
- 1 onion, diced
- 2 leeks, diced and rinsed
- 1 lb carrots, diced
- 2 c chopped/shredded cabbage
- 1 Tb dry parsley
- 1 bay leaf
- 1 tsp caraway seeds
- 1 tsp fresh black pepper
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/2 c sour cream
- 6 slices turkey bacon, cooked and crumbled/cut (I use turkey or beef)
- To begin, combine everything except the sour cream and turkey bacon in your slow cooker. Stir and cover.
- Cook on low heat in your slow cooker for 7-8 hours.
- Find and discard the bay leaf.
- Use an immersion blender to give it just a couple "buzzes." If you don’t have an immersion blender, use a potato masher, and mash a little of the contents. This makes the soup nice and thick.
- Stir in the sour cream.
- Serve the soup with turkey bacon bits sprinkled on top.
Nutritional information is auto-generated and the accuracy is not guaranteed.