This German potato mushroom soup is served with fried bacon on top. It’s an easy soup to make. Wonderful for a dinner during the winter months. Happy Cooking!
Ingredients German Potato Mushroom Soup
750 g potatoes, such as Russet
150 g white or brown mushrooms (Crimini)
Vegetables for the Soup: 1 carrot, 1 leek, 1/2 celery root
1 onion, 1 garlic clove
1 leave lovage (lovage), fresh or 1 tsp dry
1 tbsp clarified butter or butter and olive oil
1 tsp marjoram and caraway seeds (optional)
800 ml water
1-2 tsp instant broth (optional)
salt, pepper to taste
150 g bacon or bacon, cut into small cubes
200 ml heavy cream
2 tbsp parsley, chopped
Cooking Instructions German Potato Mushroom Soup
- Peel potatoes and cut into small cubes.
- Clean mushrooms, cut into quarters.
- Wash all other vegetables, cut leek, celery, garlic, onion into small pieces. Not the carrot.
- Heat clarified butter, fry potatoes briefly. Add mushrooms, fry for 1-2 mins.
- Now add all other vegetables, saute for a few minutes. Combine with water and/or instant broth and carrot.
- Spice with all herbs, salt and pepper.
- Let simmer for about 20 mins.
- Remove carrot from soup, cut into fine cubes, set aside.
- Chop Parsley.
- Cut bacon into small cubes, fry in a pan without adding any grease. Place on kitchen paper to drain fat.
If you use strips of American bacon, fry it accordingly, when done crumble it onto the soup. - Add heavy cream.
- Puree soup with stick mixer, bring to a brief boil, spice if necessary.
- Serve with fried bacon, carrot pieces and parsley on top.
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