German Potato Soup

Okay, flavor adventurers, gather ’round! Let me tell you about the soup that has completely hijacked my taste buds: German Potato Soup! Specifically, MY version of German Potato Soup. It’s not your grandma’s bland bowl of boiled spuds, I promise. This is Cuba Queen style – bold, satisfying, and ready to party in your mouth.

The first time I ever encountered German Potato Soup, it was in a tiny pub in Berlin. I was freezing, jet-lagged, and craving comfort. One spoonful, and BAM! Creamy, savory goodness with little pops of smoky bacon. It was love at first slurp. I knew right then, I would make my own version and share it with you!

But, being me, I couldn’t leave well enough alone. I wanted to inject even MORE flavor. More depth. More… Cuba Queen-ness! So, I tinkered. I tested. I tasted (a LOT!). I tried different broths, different spices, even different kinds of potatoes! Some attempts were total flops but that only fueled my fire.

Then, I found it. The secret ingredient that pushed my German Potato Soup over the edge into flavor nirvana. And I’m about to spill all my secrets. This soup isn’t just a meal; it’s an experience. The comforting warmth of potatoes meets the zing of carefully chosen spices – it’s a bowlful of happiness, and it screams Cuba Queen’s bold flavor philosophy.

Get ready to transform your kitchen into a flavor playground because this German Potato Soup recipe is about to become your new obsession. Let’s get cooking!

INGREDIENTS You Need for This

This German Potato Soup ingredient list is SHORT but mighty! Don’t let the simplicity fool you – each ingredient is a flavor bomb waiting to explode.

• 2 lbs Yukon Gold Potatoes, peeled and cubed: Don’t even THINK about using Russets here. Yukon Golds are creamy and hold their shape perfectly.
• 6 cups Chicken Broth: Use a good quality broth. It makes all the difference.
• 4 oz Smoked Bacon, diced: This is non-negotiable! The smokiness is essential. You can find great bacon at your local butcher shop.
• 1 large Onion, diced: Yellow or white onion works best.
• 2 cloves Garlic, minced: Freshly minced, always!
• 1 tsp Dried Marjoram: This is the secret weapon! Don’t skip it! If you can find fresh, use 1 tablespoon.
• 1/2 tsp Caraway Seeds: Adds a subtle, earthy warmth.
• 1/4 tsp Ground Nutmeg: Just a pinch adds a cozy depth.
• 1 cup Heavy Cream: For that luscious, creamy texture.
• 2 tbsp Olive Oil: For sautéing the veggies.
• Salt and Pepper to taste: Don’t be shy! Season generously.
• Fresh Parsley, chopped (for garnish): Adds a pop of freshness and color.
• Sour cream (for serving): A dollop of tanginess that cuts through the richness.

Here’s the secret ingredient that will blow your mind: the marjoram. It’s unexpected but adds an amazing herbal depth you won’t find anywhere else. Trust me on this one! You can usually find the best dried marjoram at a spice shop or in the international aisle of your grocery store.

Don’t be afraid to splurge on good quality bacon. It’s the star of the show and will make a huge difference in the overall flavor of your Cheesy Potato Soup. You can use pancetta as a substitute if bacon is unavailable.

For a budget-friendly option, you can use vegetable broth instead of chicken broth. However, the chicken broth adds a richer flavor. Another great option is to use homemade broth, if you have it.

STEP-BY-STEP INSTRUCTIONS

Alright, flavor adventurers, time to get this German Potato Soup party started! Don’t stress – your soup is going to be incredible. Just follow these steps, and get ready for a flavor explosion!

Sauté the Bacon

In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot. Crispy bacon, set aside?! Yes! We’re using it for garnish later.

Sauté the Aromatics

Add the olive oil to the pot with the bacon fat. Add the diced onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. The aroma alone will make you swoon!

Add the Potatoes and Broth

Add the cubed potatoes and chicken broth to the pot. Make sure the potatoes are fully submerged in the broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender. In my kitchen, this German Potato Soup takes exactly 17 minutes to get the potatoes perfectly tender.

Spice it Up

Stir in the dried marjoram, caraway seeds, and ground nutmeg. Season with salt and pepper to taste. Now it’s really starting to smell like German Potato Soup!

Blend for Creaminess

Using an immersion blender, carefully blend the soup until smooth and creamy. Be careful not to splash! If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches and blend until smooth.

Add the Cream

Stir in the heavy cream and heat through. Do not boil. This step transforms the soup from good to AMAZING!

Taste and Adjust

Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or marjoram to your liking. This is where your German Potato Soup becomes YOUR masterpiece!

Serve and Garnish

Ladle the German Potato Soup into bowls and garnish with crispy bacon, fresh parsley, and a dollop of sour cream. Prepare for rave reviews!

Pro tip for German Potato Soup perfection: Don’t overcook the potatoes! You want them tender, but not mushy. Nobody wants mushy potato soup.

Here’s where most people mess up their German Potato Soup – they don’t season it enough! Don’t be afraid to add salt and pepper generously. Taste as you go, and adjust until it’s perfect. This Hearty potato soup should look creamy and golden, smell savory and fragrant, and feel comforting and warm. While your German Potato Soup is working its magic, grab your camera – this is Instagram gold!

PRESENTATION

Presentation is key, flavor adventurers! This German Potato Soup deserves to be shown off. It absolutely slays at dinner parties!

Ladle the German Potato Soup into warm bowls. A rustic ceramic bowl adds to the cozy vibe. Garnish generously! The crispy bacon adds texture and flavor, the fresh parsley adds a pop of color, and the sour cream adds a tangy coolness. For an extra touch of elegance, drizzle a little olive oil over the top.

Pair this German Potato Soup with crusty bread for dipping. A simple side salad with a vinaigrette dressing is also a great accompaniment. This Creamy potato soup is also fantastic with a grilled cheese sandwich for ultimate comfort food! People absolutely lose their minds when I serve this German Potato Soup with pretzel rolls!

This German Potato Soup is perfect for a cozy night in, a casual dinner party, or even a holiday gathering. It’s a crowd-pleaser that everyone will love. For a seasonal variation, try adding roasted butternut squash or sweet potatoes in the fall.

Got leftovers? Don’t toss them! This German Potato Soup is even better the next day. You can also use it as a base for other soups or stews.

If you’re feeling extra fancy, you can make croutons from rye bread to serve with this German Potato Soup.

FAQs

Got questions? I’ve got answers! I’ve made this German Potato Soup so many times; I practically dream about it! Here are some common challenges and my Cuba Queen solutions.

• Can I make this German Potato Soup spicier? Absolutely! Add a pinch of cayenne pepper or a dash of hot sauce to the soup while it’s simmering. You can also garnish with sliced jalapeños. If you want to boost the heat of this German Potato Soup even further, you could try incorporating smoked paprika.
• What if I don’t have marjoram? While marjoram is the secret weapon, you can substitute it with thyme or oregano. However, the flavor will be slightly different. Don’t be afraid to experiment!
• Can I use milk instead of heavy cream? You can, but the soup won’t be as creamy. For a richer flavor, try using half-and-half.
• How do I know when the potatoes are perfectly done? The potatoes should be tender enough to pierce easily with a fork. Don’t overcook them, or they’ll become mushy.
• Can I make this German Potato Soup ahead of time? Yes! This soup is great for meal prepping. Store it in an airtight container in the refrigerator for up to 3 days.
• Can I freeze this German Potato Soup? I don’t recommend freezing it, as the cream may separate when thawed. However, you can freeze the soup before adding the cream. Add the cream after thawing and reheating.
• What if my soup is too thick? Add more chicken broth until it reaches your desired consistency.
• What if my soup is too thin? Simmer the soup for a few more minutes, uncovered, to allow it to thicken. You can also mash a few of the potatoes to help thicken it.
• Can I add other vegetables to this German Potato Soup? Absolutely! Carrots, celery, and leeks are all great additions. I recently made German Potato Soup with parsnips and it was delicious!

Remember, cooking is all about experimentation and finding what you like best. Don’t be afraid to tweak this German Potato Soup recipe to suit your tastes. I have no doubt that this German soup recipes will soon be one of your favorites.

CONCLUSION

This German Potato Soup is more than just a recipe; it’s a celebration of bold flavors and simple ingredients. It represents everything Cuba Queen stands for: taking classic dishes and injecting them with a burst of personality and excitement. From the smoky bacon to the aromatic marjoram, every ingredient is carefully chosen to create a symphony of flavors that will dance on your taste buds. This Traditional German cuisine is sure to be a success.

Here are my German Potato Soup Power Tips:

1. Don’t skimp on the bacon! The smokiness is essential.
2. Use Yukon Gold potatoes for the best texture.
3. Season generously! Don’t be afraid to add salt, pepper, and marjoram to your liking.

I’ve created so many variations of this German Potato Soup, and each one is more delicious than the last. One of my favorites is adding roasted garlic for a deeper, more complex flavor. Another version I love is adding a splash of sherry vinegar at the end for a touch of acidity. And don’t forget my Cheddar Garlic Herb Potato Soup – it’s a flavor bomb! Speaking of flavor bombs, if this recipe rocks your world, you NEED to try my Cheesy Potato Soup!

The German Potato Soup version that always gets the biggest reactions is the one with crispy fried onions on top. People go crazy for it!

I’m so confident that you’re going to nail this German Potato Soup recipe. Don’t be afraid to experiment and make it your own. And I have no doubt that this Hearty potato soup will soon be your favorite. This German Potato Soup is truly special.

Make this German Potato Soup your signature dish, and prepare to be showered with compliments. And for more bold flavor adventures, check out my Curried Sweet Potato and Apple Soup!

Go forth, flavor adventurers, and create some delicious German Potato Soup memories! Don’t forget to share your results with me – I can’t wait to see what you create! Let the flavor adventure begin!

German Potato Soup

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This hearty German Potato Soup is creamy, comforting, and packed with flavor. Perfect for a chilly day, it’s a simple yet satisfying meal that’s sure to warm you from the inside out.

• Author: Quinn
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: German

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1.5 pounds Yukon gold potatoes, peeled and cubed
• 1 teaspoon dried marjoram
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh parsley, for garnish
• Cooked bacon, crumbled (optional)

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Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
2. Pour in the chicken broth, add the potatoes, marjoram, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
3. Carefully transfer the soup to a blender and blend until smooth. Alternatively, use an immersion blender to blend the soup directly in the pot.
4. Return the soup to the pot and stir in the heavy cream. Heat through, but do not boil.
5. Ladle the soup into bowls and garnish with fresh parsley and crumbled bacon, if desired. Serve hot.

Notes

For a richer flavor, use bone broth instead of chicken broth. Serve with a side of crusty bread for dipping.