German

Medium · Hot

German Potato Soup with Bacon and Mustard

A thick, warming Bavarian-style potato soup with smoky bacon and a sharp mustard finish. Hearty enough for the coldest evening.

Recipe by

Lukas Vogt

The Stube Cook

Prep

15 min

Cook

30 min

Total

45 min

Method

Prep

Peel and dice the potatoes into 2cm cubes. Dice the bacon into small pieces.

Peel and finely dice the yellow onion. Peel and slice the carrots into half-moons. Slice the celery stalks thinly.

Build the Soup

Place a large pot over medium-high heat. Add the diced bacon and cook until the fat renders and the pieces are crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.

Add the butter to the pot with the bacon fat. Once it foams, add the diced onion and cook until softened and lightly golden, about 4 minutes.

Add the sliced carrots and celery. Cook for another 3 minutes, stirring occasionally.

Pour in the chicken broth and bring to a boil. Add the diced potatoes and 1 teaspoon of salt. Reduce heat to medium and simmer until the potatoes are tender, about 15 minutes.

Finish

Use a potato masher to lightly crush about one-third of the soup directly in the pot. This creates a thicker, creamier texture while leaving plenty of potato chunks.

Stir in the mustard, the reserved crispy bacon, remaining salt, and black pepper. Taste and adjust seasoning.

Ladle into warm bowls and finish with a generous sprinkle of fresh parsley.

Nutri-Score

Good balance

A–E · lower is better · score 1

Calories

535

per serving

Source of protein · 24gLow sugar · 6g

Protein

24g

Carbs

41g

Fat

31g

Sat. fat

11g

Fiber

Sugar

Sodium

1851mg

Gluten FreeHigh ProteinLow CarbLow Sodium CautionHigh Fat Caution

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Environmental impact

Low impact

A–E · lower is better · includes estimates

kg CO₂e

0.9

per serving

BCarbonAEU all-round· carbon sets the grade

Water

0.3m³

Land

33Pt

Runoff

0.1g P

Bacon drives 70% of this recipe’s estimated footprint.

Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

CreamyTenderCrispy

Aromas

SmokyButteryHerbalSavory

Kitchen Equipment

Primary Tool

Large Pot

Large PotChef Knife Cutting Board Measuring Spoons Measuring Cup Potato Masher Slotted Spoon

Counter FootprintMedium

Techniques

Rendering Sauteing Simmering Mashing SeasoningFinishing

Safety & Storage

Cooking Temperature

Cook bacon until internal temperature reaches at least 145°F (63°C) and pieces are crispy to ensure fat renders properly and any potential pathogens are eliminated.
Ensure chicken broth reaches a rolling boil (212°F/100°C) and maintains a vigorous simmer (at least 185°F/85°C) for at least 1 minute, or verify internal temperature reaches 165°F (74°C) before serving. Use a clean cooking thermometer to check.

Allergen Warning

This recipe contains milk (butter), mustard, and celery. Notify guests of these allergens before serving and ensure no cross-contact occurs during preparation.

High Risk Population

Cream-based soups with butter and meat should be consumed promptly. Young children, elderly individuals, and immunocompromised persons should only consume soup that has been heated to piping hot temperatures throughout.

Storage

Cool soup to room temperature within 2 hours of cooking, then refrigerate at 40°F (4°C) or below. Consume within 3-4 days or freeze for up to 3 months in airtight containers.

Cross Contamination

Use separate cutting boards for raw bacon and vegetables. Wash all utensils, surfaces, and hands thoroughly after handling raw pork products before touching other ingredients.

Handling

Use a slotted spoon to remove bacon from hot fat carefully. When mashing hot soup, use caution to prevent splashing and burns. Ladle into warmed bowls to maintain temperature.

Pro Tips

Technique

When you mash the potatoes, crush only one-third of them — you want a thick, creamy base with satisfying chunks remaining, not baby food. This is precision, not laziness.

Substitution

If you cannot find Bavarian mustard, a good whole-grain or Düsseldorf-style will do. The key is real mustard, not the thin yellow variety.

Storage

This soup actually tastes better the next day. The potatoes absorb the broth and the mustard mellows beautifully. Store it in the pot you cooked it in.

From the chef

This soup is the kind of thing my Oma would ladle out after a long winter day at the Gasthaus. We always finished it with a proper splash of sharp mustard — not that American yellow paste, but the real Bavarian kind that bites back. The bacon fat is not optional; it is the foundation of everything.

Lukas VogtThe Stube Cook

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TagsGermanBavarianPotato SoupOne PotHeartyBaconMustardStovetopWeeknight Dinner

AllergensMilkMustardCelery

Source: generated · June 10, 2026