German Potato Soup

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This creamy German potato soup is a great supper made right in your slow cooker. Simple, filling and delicious!

Hearty and healthy German Potato Soup - with Cooking Video

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)
  • leeks
  • carrots
  • cabbage
  • parsley
  • bay leaf
  • caraway seeds
  • black pepper
  • salt
  • nutmeg
  • 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

Hearty and healthy German Potato Soup with cabbage, carrots and leeks.

You’ll need about 3 pounds of carrots and a pound of carrots.

carrots and potatoes on a cutting board

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

leeks on a cutting board with a knife

You’ll need cabbage, some seasonings and beef broth as well.

german cabbage soup in the slow cooker

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.

German Potato Soup in the slow cooker

I top the bowls of soup with a little bit of crispy turkey bacon.

Enjoy!

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Hearty and healthy German Potato Soup with cabbage, carrots and leeks.

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!

Hearty and healthy German Potato Soup - with Cooking Video

German Potato Soup

Constance Smith – A Good Life Farm
This is an easy slow cooker recipe that is filled with all sorts of great vegetables. It has almost no added fat, making it incredibly healthy as well as delicious.
5 from 6 votes
Prep Time 20 mins
Cook Time 8 hrs
Total Time 8 hrs 20 mins
Course Entrées – Main Dishes, Soups and Stews
Cuisine German
Servings 8
Calories 365 kcal

Equipment

  • slow cooker
  • immersion blender

Ingredients
  

  • 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)

Instructions
 

  • 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.
  • Enjoy!

Nutrition

Serving: 1cCalories: 365kcalCarbohydrates: 60gProtein: 14gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 4gCholesterol: 22mgSodium: 1241mgFiber: 8gSugar: 7g

Nutritional information is auto-generated and the accuracy is not guaranteed.

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8 thoughts on “German Potato Soup”

  1. Love this recipe! Made it tonight with Mexican Crema instead of sour cream and left the leeks raw as a side dish. The cooked onions and chicken broth versions have never tasted right to me. I’ve always used this version.

    Reply
  2. I love potatoes, bacon, cabbage, sour cream and soups of all kinds so I couldn’t wait to try this recipe. I even bought my first crock pot (although I’m sure I could’ve done it on the stove top.) Unfortunately, this was the weirdest tasting soup I ever had. There is no way it’s going to get eaten and it breaks my heart to waste a whole bag of organic potatoes, not to mention the bacon! I’m also wondering why it’s called soup, because after you mash up some of the potatoes, there really isn’t anything left you could call broth – it’s more like a thick, chunky porridge which is not very appetizing, either. I’m sorry – I really thought I’d love this. :-( BTW, I followed the recipe to a T. No alterations.

    Reply
    • I’m sorry you didn’t like this one Marianne. The leeks give this a very unique flavor, and are probably an acquired taste :). Generally when I do the mashing, I just blend in enough to thicken the soup.

      Reply
  3. Constance, I think I need to change the name of my blog to the Foodie Navy Wife! I love your name. This is a post after my own heart- we're stationed near Stuttgart right now and I have fallen in love with German Kartoffelsuppe. I'm giving this a shot tonight. I don't quite have all of the ingredients and it's raining buckets here (German fall, after all) so I'm just using what I have, but with your recipe as a great framework I'm sure it will be great!
    My recent post Red Lentil and Tomato Soup

    Reply
    • Awww, I love it! My husband was an army brat as a child, and was actually born in Stuttgart! Absolutely give it a try – recipes aren't concrete rules – they are foundations to be built upon ;)

      Reply
  4. I grew up with German Potato soup. Totally different. Its best if you brown bacon and onions them build from there. Add celery Red potatoes and pasta. U also add a beef sausage and I use chicken broth. All all to crock pot. That is how my mother and grandmother made German potato soup was made. Where did you get this recipe?

    Reply

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