German Potato Soup starts off with bacon, which is a great start to any recipe! Loaded with lots of root vegetables like onions, potatoes, celery root, and carrots, this soup also has leeks, which is a wonderful addition to any soup! Hearty and filling, this soup recipe is certainly a keeper!
Prep Time 20
Cook Time 1
Servings 6 servings
Calories 456kcal
Ingredients
- 8-10 strips thick-cut bacon, cut into 1/2 inch pieces
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 pounds potatoes, peeled and cut into 1/2 inch cubes
- 3 large leeks, trimmed, cut into 1/4 inches slices, washed and drained well
- 4 small carrots, peeled and cut into 1/4 inch rounds
- 1 large celery root, peeled and cut into 1/2 inch cubes
- 4 cups canned diced tomatoes with juice
- 6 cups low sodium vegetable stock
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried marjoram
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 whole bay leaves
- 1/4 cup fresh parsley, finely chopped
Instructions
-
To start, cut the strips of bacon into half-inch pieces. Add them to the pot and over medium heat, cook until well browned.
-
Use a metal slotted spoon to remove the cooked bacon from the pot and set aside.
-
Next, remove all but two tablespoons of the bacon grease and place the pot back on the burner.
-
Add the onion to the pot and cook them for 5 minutes, stirring often.
-
Add the garlic and cook for another 2 minutes.
-
Next, carefully add in all of the remaining ingredients with the exception of the fresh parsley. Stir well and bring the soup to a boil.
-
Once boiling, cover and reduce heat to low. Simmer for 40 minutes or until the vegetables are fork-tender.
-
Taste and adjust seasonings if needed.
-
Add the cooked bacon back into the pot with the soup. You can leave some aside for garnish, or just dump it all in the pot at once.
-
Turn off the heat and add the fresh chopped parsley. Stir well and serve immediately.
-
Garnish with more bacon pieces and fresh parsley if desired.