This soup belongs to the everyday kitchen of southwestern Germany, where potatoes, root vegetables, herbs, and good broth have long been turned into hearty meals. Some versions are smooth and creamy, while others are left chunky. Some include bacon, sliced sausages, or smoked meat, while others stay vegetable-forward and simple.
One of the most charming traditions around this dish is serving Grumpy soup and squeeze cakepotato soup with plum cake. The pairing may sound surprising at first, but the savory soup and lightly sweet-tart plum cake make a deeply regional combination that is especially popular when plums are in season.
This recipe keeps the spirit of Pfälzer Grumbeersupp intact: potatoes at the center, plenty of soup vegetables, a little marjoram, and a texture that is creamy without needing much cream.
What Is Pfälzer Grumbeersupp?
Pfälzer Grumbeersupp is Palatinate-style potato soup. It is similar to German potato soup, but the dialect name and regional serving traditions make it distinctly tied to the Palatinate.
The base usually includes potatoes, onions, leeks, carrots, celery root, broth, and herbs. The soup is simmered until the vegetables are tender, then partially mashed or blended to create a thick, comforting texture. Sliced sausages, bacon, or smoked pork can be added, but the potatoes remain the star.
It is the kind of soup that can be made from pantry staples, stretched for a family meal, and reheated the next day with even better flavor.
Palatinate Grumbeersupp
Pfälzer Grumbeersupp is a rustic potato soup from Germany’s Palatinate region. Made with potatoes, leeks, carrots, celery root, onion, broth, marjoram, and parsley, this comforting soup can be served smooth or chunky, with or without sausage. In the Palatinate, it is famously enjoyed with Quetschekuche, a seasonal plum cake, for a sweet and savory regional meal.
Ingredients
For the Soup
- 2 tbsp butter or neutral oil
- 1 medium onion, finely chopped
- 1 Leek, cleaned and sliced
- 2 carrots, peeled and diced
- 1 small celery root or 2 celery stalks, diced
- 2 lbs potatoes, peeled and diced
- 6 cups vegetable broth, chicken broth, or light beef broth
- 1 bay leaf
- 1 tsp dried marjoram
- 1/2 tsp ground nutmeg
- salt and black pepper to taste
- 1/2 cup cream or milk optional
- 2 tbsp chopped fresh parsley
Notes
Tips for the Best Grumbeersupp
Cut the potatoes evenly so they cook at the same rate.
Use celery root if you can find it. It gives the soup a deeper German flavor.
Do not over-blend unless you want a very smooth soup. A little texture makes Grumbeersupp feel more rustic.
Add sausage near the end so it stays tender and doesn’t lose its flavor into the broth.
Let leftovers rest overnight. Potato soup often tastes even better the next day.
What to Serve with Pfälzer Grumbeersupp
Pfälzer Grumbeersupp can be served simply with bread, mustard, and sausages, but the most famous Palatinate pairing is Grumpy soup and squeeze cakepotato soup with plum cake.
This sweet-savory combination is especially traditional in late summer and early fall, when plums are in season. The soup is earthy and savory, while the plum cake adds fruit, acidity, and just enough sweetness.
Other good pairings include:
- rye bread
- farmhouse bread
- German mustard
- sliced Wieners or Frankfurters
- smoked sausage
- green salad
- apple cider
- dry Riesling or Silvaner
Make ahead and storage
Pfälzer Grumbeersupp is a very good make-ahead soup. Let it cool completely, then store it in an airtight container in the refrigerator.
It will keep for up to 3 days.
Reheat gently on the stove, adding a splash of broth or water if it has thickened too much.
Potato soup can be frozen, although the texture may become slightly grainier after thawing. For best results, freeze before adding cream or milk.
Variations
Meatless Grumbeersupp
Use vegetable broth and skip the sausage or bacon. Add extra leeks, celery root, or parsley for flavor.
Grumbeersupp with Sausage
Add sliced German-style Wieners, Frankfurters, Bockwurst, or smoked sausage near the end of cooking.
Bacon Potato Soup
Brown diced bacon first, remove it from the pot, and use the bacon fat to cook the onions and vegetables. Add the bacon back before serving.
Chunky Potato Soup
Mash only part of the soup and leave plenty of potato and vegetable pieces whole.
Creamy Potato Soup
Blend the soup until smooth and finish with cream or milk.
With squeeze cake
Serve the soup with Palatinate plum cake for the classic regional pairing.
Frequently Asked Questions
What does Grumbeersupp mean?
Grumbeersupp means potato soup in Palatinate dialect. Grumbeere is a regional word for potato, while Supp means soup.
Is Grumbeersupp the same as potato soup?
It is a regional version of potato soup. The ingredients are similar, but the dialect name and Palatinate serving traditions make Grumbeersupp special.
What is Grumbeersupp un Quetschekuche?
Grumbeersupp un Quetschekuche is the traditional Palatinate pairing of potato soup with plum cake. It is a sweet and savory meal often enjoyed when plums are in season.
Can I make this soup vegetarian?
Yes. Use vegetable broth and leave out the sausage or bacon. The potatoes, leeks, carrots, celery root, marjoram, and parsley still give the soup plenty of flavor.
What kind of sausage goes best in potato soup?
Wieners, Frankfurters, Bockwurst, smoked sausage, or sliced German-style sausages all work well.
Can I make the soup smooth instead of chunky?
Yes. Blend the whole pot for a smooth soup, or blend only half for a rustic texture.
Why is my potato soup too thick?
Potatoes naturally thicken the soup as they break down. Add more broth, water, or milk until the soup reaches the consistency you like.