1. What spices go in potato soup?

Traditional German-style potato soup relies on a few simple but flavorful spices and herbs. The most common are thyme, bay leaves, marjoram, and freshly ground black pepper. Some recipes also include nutmeg for a subtle warmth. Fresh herbs like parsley or chives are often added at the end for a burst of freshness.

2. What are the ingredients for potato soup?

While every version varies slightly, the essential ingredients in a classic potato soup recipe include: Potatoes (Yukon Gold or Russet for creaminess) Leeks or onions Carrots and celery Garlic Broth (vegetable or chicken) Herbs and seasonings Optional ingredients include cream, sausage, bacon, or cheese. You can customize it to be vegetarian, vegan, or meat-lovers' style.

3. How to make potato soup with Jamie Oliver?

Jamie Oliver's potato soup variations often feature rustic, wholesome ingredients with a focus on simplicity. His style typically includes: Olive oil for sautéing vegetables Seasonal herbs (like thyme or rosemary) Plenty of leeks and onions for depth Cream or crème fraîche for richness Optional crispy bacon or pancetta on top While this article follows a more German traditional route, you can easily adapt his style by adding his trademark toppings like toasted nuts, herb oil, or a splash of vinegar to lift the flavors.

4. What is the thickener in potato soup?

In most potato soup recipes, potatoes themselves act as the natural thickener. As they cook and break down, they release starch, which gives the soup its creamy body. For a thicker consistency, you can: Partially blend the soup Mash some of the potatoes Add a little flour or cornstarch slurry if needed Stir in cream or cheese to boost richness Traditional German recipes rely more on the potatoes and less on flour-based roux, keeping the soup gluten-free by default.

5. Can I freeze potato soup?

Yes, you can freeze potato soup, but there are a few things to keep in mind. Soups with dairy (like cream or milk) may separate when thawed and reheated. For best results: Freeze the soup before adding dairy, then stir in the cream when reheating. Let the soup cool completely before transferring it to freezer-safe containers. Leave some space at the top of the container for expansion. Use within 2–3 months for best flavor and texture. Thaw in the refrigerator overnight and reheat gently on the stove, stirring well.

6. How do I thicken potato soup without cream?

If you want a rich, creamy texture without using cream, here are a few easy options: Blend part of the soup with an immersion blender or regular blender. Mash some of the potatoes in the pot to naturally thicken it. Use a small amount of mashed white beans or pureed cauliflower for added creaminess. A cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) can also be added near the end of cooking. These methods work well for dairy-free and vegan versions.

7. Can I make this potato soup in a slow cooker?

Absolutely. A slow cooker is a great option for busy days. To make this recipe in a slow cooker: Add all chopped vegetables, herbs, and broth into the crock. Cook on low for 6–8 hours or high for 3–4 hours , until potatoes are tender. Blend or mash to desired consistency. Stir in cream or dairy at the end and warm through before serving. This method deepens the flavor and fills your home with cozy aromas.

8. How long does potato soup last in the fridge?

When stored properly in an airtight container, potato soup will last in the refrigerator for 3 to 4 days . Let it cool to room temperature before refrigerating. When reheating, warm it gently on the stove over medium heat, stirring frequently. Avoid boiling, especially if it contains cream, as it may curdle. If you added meat like sausage or bacon, consume within 2–3 days for best quality.

Creamy 5-Star Potato Soup Recipe Even Oma Would Love

Name: Authentic German Potato Soup Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: German
Ingredients: 2 pounds (900g) starchy potatoes (Yukon Gold or Russets), peeled and diced; 1 large leek, cleaned and sliced (white and light green parts only); 2 medium carrots, peeled and chopped; 2 celery stalks, chopped; 1 medium onion, finely diced; 3 cloves garlic, minced; 6 cups (1.5 liters) vegetable or chicken broth; 1 tablespoon olive oil or unsalted butter; Salt and freshly ground black pepper to taste; 1 teaspoon dried marjoram (optional); 1 teaspoon dried thyme or 1 tablespoon fresh thyme; 1–2 bay leaves; ½ cup heavy cream or crème fraîche (optional); 1 cup cooked bacon bits or sliced smoked sausage (optional); Fresh parsley or chives, chopped (for garnish); Croutons or rye bread (for serving)

Authentic German Potato Soup Recipe

Print Recipe

This hearty German-style potato soup recipe is a comforting winter classic, passed down from Oma’s kitchen and perfect for chilly nights. With tender potatoes, leeks, carrots, and herbs simmered into a creamy, soul-warming broth, it’s a bowlful of tradition that’s easy for any home cook to master.

Author: Chef Alex
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: Serves 8
Category: Soup
Method: Stovetop
Cuisine: German

Ingredients

Scale

2 pounds (900g) starchy potatoes (Yukon Gold or Russets), peeled and diced
1 large leek, cleaned and sliced (white and light green parts only)
2 medium carrots, peeled and chopped
2 celery stalks, chopped
1 medium onion, finely diced
3 cloves garlic, minced
6 cups (1.5 liters) vegetable or chicken broth
1 tablespoon olive oil or unsalted butter
Salt and freshly ground black pepper to taste
1 teaspoon dried marjoram (optional)
1 teaspoon dried thyme or 1 tablespoon fresh thyme
1–2 bay leaves
½ cup heavy cream or crème fraîche (optional)
1 cup cooked bacon bits or sliced smoked sausage (optional)
Fresh parsley or chives, chopped (for garnish)
Croutons or rye bread (for serving)

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Instructions

Wash, peel, and chop all vegetables. Rinse leeks well to remove grit.
Heat olive oil or butter in a large pot over medium heat. Add onions, leeks, carrots, and celery. Sauté 5–7 minutes until softened. Stir in garlic and cook 1 more minute.
Add potatoes, thyme, marjoram, bay leaves, salt, and pepper. Stir well.
Pour in broth and bring to a gentle boil. Reduce heat, partially cover, and simmer 20–25 minutes until potatoes are tender.
For rustic texture, mash some of the potatoes. For creamy soup, partially or fully blend with an immersion blender.
Stir in cream or crème fraîche if using. Add bacon or sausage if desired. Simmer 5 more minutes.
Taste and adjust seasoning. Remove bay leaves.
Serve hot, garnished with parsley or chives. Pair with bread or croutons.

Notes

For best flavor, use homemade broth and starchy potatoes. Letting the soup rest overnight enhances its taste. To make it vegetarian, skip meat and use vegetable broth. Add dumplings or German spaetzle for a hearty twist. Freeze before adding cream for better texture.

Nutrition

Serving Size: 1/8 of recipe
Calories: 210
Sugar: 3g
Sodium: 620mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 5g
Cholesterol: 10mg

Find it online: https://www.adorarecipes.com/potato-soup-recipe/