German Potato Soup is thick, creamy and oh so good! This easy soup recipe is packed full of tender potatoes, onions, celery and savory.
German Potato Soup
My fiancé’s mom shared her favorite church cookbook with me and I found this gem, German Potato Soup inside. My fiancé’s family heritage is German and my grandmother is German, too, so I figured let’s give this soup a try.
I’m so glad we did! It was delicious. Matty loved the taste and said to keep the recipe so I can make it again.
I had most of the ingredients already minus the buttermilk. I’m not a big fan of it on its own. My Grandma June used to drink it by the glass though. She said it reminded her of her childhood.
I’m a big fan of homemade soup. I think the flavors are so much better than the canned variety. It just tastes fresher and you know it’s made with love.
After the soup was ready, Matty’s parents came by and took home a few containers to have for their dinner. I received a Facebook message later that evening from his mom telling me that they really enjoyed the soup!
German Potato Soup Ingredients
For this soup recipe you will need the following ingredients.
- Potatoes (I used regular white potatoes)
- Heavy cream (In Canada, use “whipping cream”)
- Buttermilk (You can also make your own buttermilk)
- Parsley, for garnish
How to Make German Potato Soup
Start by adding the potatoes, onions, celery, salt, pepper, savory and water to a large pot on high heat. Boil until the potatoes are tender (about 20 minutes). Remove the pot from the heat and let it cool down for a few minutes.
Stir in heavy cream and buttermilk. Return the pot to the stove on medium low heat.
Make a cornstarch slurry with cornstarch and water by whisking together. Add the slurry to the soup and whisk to combine. It will thicken up the soup and make it extra creamy.
Heat the soup, whisking often, until the soup reaches your desired consistency. Garnish with fresh parsley if you wish. Serve hot.
Helpful Kitchen Tools
These kitchen tools will help you make this recipe.
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How to Store German Potato Soup
Add any leftover soup to a food storage container with a lid. Store the soup in the fridge for up to 3 days. You can either reheat in the microwave or on the stove top.
Can You Freeze German Potato Soup
Technically, yes you can. However, I normally don’t like to freeze cream-based soups because the cream changes texture after it freezes. If you do freeze it, just keep that in mind and add some more cream to change the consistency so it’s not as thick.
More Potato Soup Recipes
- Carrot and Potato Soup
- Loaded Baked Potato Soup
- Shrimp Chowder
- Cheesy Chicken Chowder
- Corn Chowder
- New England Clam Chowder
Have you tried German Potato Soup before? If so, what is in your recipe?
- 12 medium potatoes, peeled and cubed
- 1 large onion, chopped
- 4 celery stalks, sliced
- 2 tsp savory
- 8 cups water + 3 tbsp water
- 1 cup heavy cream
- 2 cups buttermilk
- 3 tbsp cornstarch
- 1 tbsp salt
- 1 tsp pepper
- Fresh parsley, for garnish, optional
- Add potatoes, onions, celery, salt, pepper, savory and 8 cups water to a large pot on high heat. Boil until the potatoes are tender, about 20 minutes. Remove from heat and let cool a few minutes.
- Stir in heavy cream and buttermilk. Return pot to stove on medium low heat.
- Make a cornstarch slurry with cornstarch and 3 tbsp water by whisking together. Add to soup and whisk to combine. Heat, whisking often, until soup reaches desired thickness. Garnish with fresh parsley, if desired. Serve hot.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 312Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 840mgCarbohydrates: 51gFiber: 5gSugar: 6gProtein: 8g