This German potato and mushroom soup is a comforting, easy-to-make dish ideal for chilly evenings. The soup is finished with crispy fried bacon and fresh parsley, creating a satisfying combination of creamy, earthy, and savory flavors. The recipe below is straightforward and adaptable—use what you have on hand and adjust seasonings to taste.
Ingredients: German Potato and Mushroom Soup
750 g potatoes (Russet or other starchy potatoes work well)
150 g mushrooms (white button or brown Crimini)
Soup vegetables: 1 carrot, 1 leek, 1/2 celery root (celeriac)
1 onion, 1 garlic clove
1 leaf lovage (Liebstöckel), fresh or 1 tsp dried (optional)
1 tbsp clarified butter (or a mix of butter and olive oil)
1 tsp marjoram and a pinch of caraway seeds (both optional)
800 ml water
1–2 tsp instant broth or bouillon powder (optional, for extra depth)
Salt and freshly ground black pepper to taste
150 g bacon or Speck, cut into small cubes
200 ml heavy cream (double cream)
2 tbsp fresh parsley, chopped
Cooking Instructions: German Potato and Mushroom Soup
- Peel the potatoes and cut them into small cubes so they cook evenly and blend smoothly.
- Clean the mushrooms with a damp cloth or brush and cut them into quarters.
- Wash the remaining vegetables. Slice the leek, dice the celery root and onion, and mince the garlic. Trim and set aside the carrot whole for now.
- Heat the clarified butter in a large pot over medium heat. Briefly sauté the potato cubes until they start to color slightly.
- Add the mushrooms and fry for 1–2 minutes until they begin to soften and release their juices.
- Add the chopped leek, celery root, onion, and garlic. Sauté for a few minutes until the vegetables become translucent and fragrant.
- Pour in the water and, if using, dissolve the instant broth into the liquid. Add the whole carrot to the pot so it simmers with the soup and imparts sweetness.
- Season with lovage (or dried lovage), marjoram, caraway seeds if using, and salt and pepper. Bring the soup to a gentle simmer.
- Let the soup simmer for about 20 minutes, or until the potatoes and carrot are tender when pierced with a fork.
- Carefully remove the whole carrot from the pot, let it cool slightly, then dice it into fine cubes and set aside for garnish.
- Chop the parsley and set aside.
- Meanwhile, prepare the bacon: cut the Speck or bacon into small cubes and fry in a pan over medium heat without adding extra fat. Fry until the pieces are crisp. Drain on kitchen paper to remove excess fat. If you prefer bacon strips, fry them until crisp and crumble them when cool.
- Return to the pot and stir in the heavy cream. Use a stick blender to puree the soup until smooth but still slightly textured; blend to your preferred consistency.
- Bring the soup to a brief simmer to heat through and combine flavors. Taste and adjust seasoning with additional salt and pepper if needed.
- Ladle the hot soup into bowls and garnish with the reserved diced carrot, chopped parsley, and a generous sprinkle of the fried bacon or Speck on top.
This soup keeps well in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or cream if it becomes too thick. For a vegetarian version, omit the bacon and use vegetable broth; finish with a drizzle of olive oil and extra herbs. Enjoy this hearty German-style potato and mushroom soup as a starter or a warming main course with crusty bread.