German Potato Soup Recipe

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January 30, 2014

German Potato SoupThis is a very hearty and healthy soup that is made almost completely of vegetables. It feels like a rich creamy winter soup, but only has about 250 calories a serving and tastes great!


Total Time: 2 hours

Yield: 8 (1 1/2) cup servings

Source: This is a BeachBody recipe that I have modified quite a bit


  • 1 Tbsp olive oil
  • 10 Slices slices turkey bacon (about 2/3 package)
  • 1 medium onion
  • 2-4 leeks
  • 4 medium carrots
  • 1 head cabbage
  • 8 cups chicken broth (or vegetable broth)
  • 6 potatoes
  • 2 bay leaves
  • 2 tsp caraway seeds
  • 1/2 tsp salt (or more)
  • 1/2 tsp ground nutmeg
  • 8 Tbsp nonfat plain yogurt, for serving
German Potato Soup


  1. Cube potatoes. Chop bacon, onion, leeks*, and carrots. Shred cabbage. I used a food processor to make quick work of this.
  2. German Potato Soup
  3. Heat 1 Tbsp. olive oil in a large saucepan over medium high-heat. Saute' turkey bacon, onion, leeks, carrots and cabbage. Cook stirring frequently for 7-10 minutes or until vegetables soften.
  4. German Potato Soup

  5. Add broth, potatoes, bay leaves, caraway seeds, pepper, salt, and nutmeg to vegetables.
  6. German Potato Soup
  7. Bring to a boil stirring frequently. Reduce heat to medium-low and simmer, stirring occasionally for for about 30 minutes, or until potatoes are soft.
  8. German Potato Soup
  9. Place 4 cups of soup in the food processor or blender, cover and blend until smooth. An immersion blender would have been great for this step if I'd had one :)

    I did go through with a slotted spoon to catch any large potato chunks and blend those, since I'd cubed them pretty roughly, but they would have boiled down on their own eventually.
  10. German Potato Soup

  11. Return blended soup to saucepan and mix well. Serve immediately, or keep on lowest heat until ready to serve.
  12. German Potato Soup
  13. Serve each portion topped with 1 Tbsp. yogurt. My husband picked up French bread on the way home because it's the kids' favorite. I think it would be even better with a nice rustic loaf.

Tip: Soak the leeks after chopping to easily remove the embedded dirt.

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January 31, 2008

I need a recipe for German potato soup.

Wyla from Houston, TX


By Sheryl (Guest Post)
February 4, 20080 found this helpful

German Potato Soup

1 pound cooked smoked sausage, halved lengthwise and cut into 1/2-inch slices
1/2 of a 28-ounce package frozen loose-pack diced hash brown potatoes with onion and peppers (about 4 cups)


1 16-ounce jar sauerkraut, rinsed and drained
2 tablespoons stone ground mustard
3 14-ounce cans chicken broth (5-1/4 cups)

In a 4- to 5-1/2-quart slow cooker place sausage, frozen potatoes, sauerkraut, and mustard. Pour broth over all.
Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.
Makes 6 to 8 main-dish servings (about 9-2/3 cups).

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