Type to search

German Potato Soup

Serves 8-12


  • 1/2 pound smoked bacon, chopped
  • 1 stick butter
  • 1 dozen Yukon Gold potatoes, peeled, diced
  • 6 carrots, diced
  • 2 leeks, diced
  • 3 stalks celery, diced
  • 1/2 head celery root, diced
  • 2 Vidalia onions, diced
  • 3 tablespoons flour
  • 6 cups chicken broth
  • 2 cups Half-and-Half
  • 1 cup water
  • chopped parsley and marjoram
  • salt and pepper to taste


  1. Fry the chopped bacon in a deep pan until crispy. Remove a small amount of the bacon to use as a garnish and set aside.
  2. Add the butter to the bacon pan, then add the diced potatoes, carrots, leeks, celery, celery root and onion and sauté until tender.
  3. Add flour and stir until smooth.
  4. Stir in chicken broth, Half & Half and water. Mix thoroughly—make sure there are no lumps.
  5. Toss a little chopped parsley and marjoram into the soup. Add salt and pepper to taste.
  6. Simmer 30 minutes.

Garnish with bits of the crispy bacon and more chopped parsley.

Hudson Valley Restaurant Week is back this April 8-21!