Name: German Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: German
Ingredients: 12 medium potatoes, peeled and cubed; 1 large yellow onion, chopped; 4 celery stalks, sliced; 2 teaspoons savory; 8 cups water + 3 tablespoons water; 1 cup heavy cream; 2 cups buttermilk; 3 tablespoons cornstarch; 1 tablespoon salt; 1 teaspoon pepper; Fresh parsley for garnish, optional

Why You’ll Love This Recipe

Creamy, rich, and comforting with a rustic homemade flavor
Uses simple, affordable pantry staples
Hearty enough to serve as a full meal
Easy to prepare in one pot
A traditional German-inspired soup that warms you from the inside out

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 medium potatoes, peeled and cubed
1 large yellow onion, chopped
4 celery stalks, sliced
2 teaspoons savory
8 cups water + 3 tablespoons water
1 cup heavy cream
2 cups buttermilk
3 tablespoons cornstarch
1 tablespoon salt
1 teaspoon pepper
Fresh parsley for garnish, optional

Directions

In a large soup pot, combine the cubed potatoes, onion, celery, savory, and 8 cups of water. Bring to a boil over medium-high heat.
Reduce the heat and simmer for about 20–25 minutes, or until the potatoes are tender.
In a small bowl, mix the cornstarch with 3 tablespoons of water to create a slurry. Stir it into the pot to help thicken the soup.
Add the heavy cream, buttermilk, salt, and pepper. Stir well and simmer for another 5–10 minutes until the soup is creamy and slightly thickened.
Taste and adjust seasoning as needed.
Garnish with fresh parsley before serving, if desired.

Servings and timing

This recipe makes about 8 servings. Preparation takes 15 minutes, and cooking time is about 30 minutes, for a total of 45 minutes.

Variations

Add diced carrots or leeks for more flavor and texture.
Use chicken or vegetable broth instead of water for a richer base.
For a smoother soup, blend part of the cooked potatoes before adding cream.
Add a pinch of nutmeg for a warm, traditional German touch.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. Avoid boiling once the cream and buttermilk are added to prevent curdling. This soup can also be frozen for up to 2 months; thaw in the refrigerator overnight before reheating.

FAQs

Can I make this soup vegetarian?

Yes, simply use vegetable broth instead of water or chicken broth.

Can I use milk instead of buttermilk?

Buttermilk adds tang and creaminess, but you can substitute milk if needed.

How do I prevent the buttermilk from curdling?

Avoid high heat after adding dairy keep the soup at a gentle simmer.

Can I make this soup ahead of time?

Yes, it reheats well and is even more flavorful the next day.

Can I thicken the soup without cornstarch?

Yes, you can mash some of the potatoes directly in the pot for natural thickening.

What type of potatoes are best?

Waxy potatoes like Yukon Gold or red potatoes hold their shape best in this soup.

Can I blend the soup completely smooth?

Yes, use an immersion blender for a creamy, velvety texture.

Does this soup freeze well?

Yes, but freeze before adding the cream and buttermilk for best results. Add them after reheating.

How do I make it spicier?

Add a pinch of cayenne pepper or a few red pepper flakes for heat.

Conclusion

German Potato Soup is a warm, hearty dish that highlights the comforting flavors of potatoes, cream, and savory herbs. Whether enjoyed as a cozy weeknight dinner or served at a family gathering, this soup delivers both nourishment and traditional charm. Simple, rustic, and deeply satisfying, it’s a recipe worth keeping in your kitchen rotation.