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German Potato Soup - So Good!

I'm so happy the cooler weather finally arrived in California. With that, it's time to change the menu! I'm in the mood to cook soups, stews, and more hearty food. How about you?

This past weekend I made one of our family favorites, a delicious German potato soup with bacon. I also added "Frankfurt" sausages, which might be the German in me. It's hard to find German sausages that taste like home though. The closest one I could find are called 'Deutschländer', available e.g. at CostPlus Worldmarket. All other ingredients are available at Trader Joe's.

When cooking soups, I always make a big pot so I have enough for at least two dinners for a family of four. You can easily store the soup in the fridge for a few days or freeze it for later use. Nothing better than having a homemade food in the freezer for a quick weeknight dinner.


  • 1 pound bacon, chopped

  • 4 stalks organic celery, diced

  • 1 onion, chopped

  • 4 cloves garlic, minced

  • 10 potatoes, peeled and cubed

  • 6 cups organic, low-sodium chicken stock, or enough to cover potatoes

  • 4 tablespoons butter

  • ¼ cup all-purpose flour

  • 1 cup organic heavy cream

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 8-12 Frankfurt Sausages , sliced (depending on how much you like)


  1. In a large stock pot, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.

  2. Cook celery and onions in reserved bacon drippings until onions are translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Sauté for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to cover the potatoes. Season with salt and pepper. Cover, bring to a boil. Then, reduce heat and simmer until potatoes are tender.

  3. In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Adjust seasonings to taste.

  4. Add sausages and simmer for another 5 minutes until sausages are heated through.

Tip: I take out half of the soup when done and then add half of the sausages to the stock pot. That way, I can add fresh sausages when re-heating the second portion of the soup. You don't have to do it that way, it's just my personal preference.

You can also top the soup with cilantro, green onions, or shredded cheddar cheese as a variation.

I hope you enjoy this recipe. As always, Guten Appetit!

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