Hearty German Potato Soup with Bacon and Sausage – Better Than Takeout
German Potato Soup is the ultimate comfort food, ready in just 30 minutes. After making this many times, I’ve discovered the secret to the creamiest texture without heavy cream. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy One Pan Baked Dumplings with Creamy Curry Sauce and Hearty Irish Vegetarian Stew Recipe for Cozy Dinner Nights.
Why This Hearty German Potato Soup with Bacon and Sausage – Better Than Takeout Is Pure Comfort
- Perfect for busy weeknights
- Better than takeout
- Creamy and comforting
- Easy to customize
What You'll Need for Hearty German Potato Soup with Bacon and Sausage – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Potatoes
- Onion
- Carrots
- Celery
- Garlic
- Bacon
- Sausage
- Chicken Broth
- Milk
- Bay Leaves
- Thyme
- Salt
- Pepper
- Bay Leaves
- Thyme
- Salt
- Pepper
- Paprika
- Parsley
- Optional: Green Onions
- Optional: Shredded Cheese
- Optional: Crispy Bacon
- Optional: Sour Cream
📝 Ingredient Notes
- Potatoes: Use Yukon Gold or Russet potatoes for best results.
🛒 Tools & Equipment I Recommend
- Immersion Blender — For creamy soup without a blender → See on Amazon
- Heavy-Duty Pot — For even heating and easy stirring → See on Amazon
How to Make Hearty German Potato Soup with Bacon and Sausage – Better Than Takeout
- Step 1: Cook bacon and sausage in a large pot until browned. Remove and set aside.
- Step 2: Add onion, carrots, and celery to the pot. Cook until softened.
- Step 3: Add garlic and cook for 1 minute. Stir in potatoes, chicken broth, bay leaves, and thyme.
- Step 4: Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Step 5: Use an immersion blender to partially blend the soup. Stir in milk, salt, and pepper.
- Step 6: Serve hot, topped with crispy bacon, shredded cheese, and green onions.
Cook's Tips for Perfect Hearty German Potato Soup with Bacon and Sausage – Better Than Takeout
- : For a smoother soup, blend until mostly smooth but still have some chunks.
- Common mistake and fix: Don't overcook the potatoes or they'll become waterlogged and the soup will be too thin.
- : Add a pinch of paprika for a pop of color and flavor.
- : Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
Storing & Reheating Hearty German Potato Soup with Bacon and Sausage – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Up to 5 days Make-ahead tip: Yes, up to 2 days ahead
Freezing Hearty German Potato Soup with Bacon and Sausage – Better Than Takeout
Up to 3 months
How to Reheat Without Drying It Out
Oven: 350°F for 15-20 minutes Microwave: 2-3 minutes, stirring halfway
Recipe Notes
- Chef tip: For a vegetarian version, omit the bacon and sausage and use vegetable broth.
- Best substitution: Substitute the sausage for diced ham or smoked turkey.
- Make-ahead: Prepare the soup up to 2 days ahead. Reheat on the stove over medium heat.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the soup is too thick, thin it out with a little more milk or chicken broth.
Want to level up this recipe?
Slow Cooker — For hands-off cooking and perfectly tender potatoes → Check price on Amazon
Hearty German Potato Soup with Bacon and Sausage – Better Than Takeout
Ingredients
Main Ingredients
- Potatoes
- Onion
- Carrots
- Celery
- Garlic
- Bacon
- Sausage
- Chicken Broth
- Milk
- Bay Leaves
- Thyme
- Salt
- Pepper
Seasonings
- Bay Leaves
- Thyme
- Salt
- Pepper
- Paprika
- Parsley
Optional Toppings
- Green Onions
- Shredded Cheese
- Crispy Bacon
- Sour Cream
Instructions
- Step 1: Cook bacon and sausage in a large pot until browned. Remove and set aside.
- Step 2: Add onion, carrots, and celery to the pot. Cook until softened.
- Step 3: Add garlic and cook for 1 minute. Stir in potatoes, chicken broth, bay leaves, and thyme.
- Step 4: Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Step 5: Use an immersion blender to partially blend the soup. Stir in milk, salt, and pepper.
- Step 6: Serve hot, topped with crispy bacon, shredded cheese, and green onions.
Notes
- Chef tip: For a vegetarian version, omit the bacon and sausage and use vegetable broth.
- Best substitution: Substitute the sausage for diced ham or smoked turkey.
- Make-ahead: Prepare the soup up to 2 days ahead. Reheat on the stove over medium heat.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the soup is too thick, thin it out with a little more milk or chicken broth.
Storage
- Fridge: Up to 5 days
- Freezer: Up to 3 months
- Oven reheat: 350°F for 15-20 minutes
- Microwave reheat: 2-3 minutes, stirring halfway
- Make ahead: Yes, up to 2 days ahead
Nutrition Per Serving
- Calories: 450
- Protein: 18g
- Fat: 20g
- Carbs: 45g
- Fiber: 5g
- Sugar: 4g
- Sodium: 1200mg
- Cholesterol: 60mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Hearty German Potato Soup with Bacon and Sausage – Better Than Takeout FAQs
Yes, prepare the soup up to 2 days ahead. Reheat on the stove over medium heat.
You may have overcooked the potatoes or not blended the soup enough. To fix, blend the soup more or thicken with a cornstarch slurry.
Yes, freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, cook on low for 6-8 hours or high for 3-4 hours.
Yes, this recipe is naturally gluten-free. Always check your ingredients to ensure they are certified gluten-free.
A Warm Final Note
I can’t wait for you to try Hearty German Potato Soup with Bacon and Sausage – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
