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Classic Potato Soup

A classic German potato soup that uses bacon fat as the secret ingredient. Thick, creamy and filling - it's easy to whip up for a crowd!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Author The Kitchen Maus


  • A little over 2 lbs of Yukon Gold Potatoes
  • One large Leek
  • One bunch of Suppengrün German soup vegetables
  • 6 - 7 cups of Chicken Broth
  • 4 - 5 slices of thick cut Bacon or 5 oz of unsliced Bacon
  • Bacon Fat from the cooked Bacon
  • 1/4 cup of Cream
  • Salt and Pepper to taste


  1. Peel and evenly chop the potatoes. Cut the leek down the middle, wash out all the grit and slice both sides. Roughly chop up the Suppengrün.
  2. Preheat a large pot on medium and add some canola oil. Add all of the chopped vegetables and give it a good stir. Cover and let it cook down for 10 mins, stirring often to prevent too much sticking. When leeks are wilty, add in enough chicken broth to cover everything. This is usually about 6 - 7 cups. Cover and cook on medium low for 20 minutes.
  3. While vegetables are simmering in the broth. Cook bacon and save all of the fat.
  4. When potatoes and carrots are tender, puree with an immersion blender. Add bacon and bacon fat to the soup. Add 1/4 cup of cream or 1/3 cup of milk and stir thoroughly. Adjust the flavours with salt and pepper to your liking.
  5. If adding wieners, chop and add to soup. Let them warm up for 5 minutes before serving.

Recipe Notes

If you have questions about Suppengrün, just see my previous post!