Kartoffelsuppe is a popular German soup made with potatoes as its key ingredient. The soup is usually cooked with the addition of onions, celery, butter, and milk. It is characterized by a very thick consistency. This soup is a specialty of the Baden region, traditionally served at harvest time, when it is often accompanied by plum cake.

In other German regions, Kartoffelsuppe is often consumed with steamed dumplings. In some varieties of the soup, such as the Berlin Kartoffelsuppe, it is recommended to garnish the dish with croutons and parsley.

The center of every Jewish Seder—Passover meal—is a bowl of chicken broth with large matzah balls. The dish is deeply rooted in Jewish tradition, and it is believed that it originated among the Ashkenazi Jews who invented it as an adaptation of Central European bread dumplings (knödels).

In Jewish tradition, the large balls are often referred to as kneydl, knaidel, kneidel, or knodel and are made with matzo meal—consisting of ground matzo bread—and rendered chicken fat. Nowadays, matzah ball soup is not exclusively associated with Passover and has become a year-round comfort food that is enjoyed in most Jewish communities.

Flädlesuppe or frittatensuppe (as it is known in Austria) is a traditional and Austrian soup that consists of a rich broth with thin strips of flädle (frittaten) pancakes, hence the name of the soup. Although the traditional version calls for beef broth as the base, chicken or vegetable stock may be used as well.

The soup is often enhanced with chunks of steamed or sautéed vegetables such as leeks, carrots, celery, and green onions. After assembling the sliced and rolled strips in each serving bowl, this piping hot soup is poured over them and the whole thing is finished with a handful of freshly chopped herbs such as parsley, chives, or celery leaves on top.

Nudelsuppe is a simple German noodle soup that typically consists of noodles in clear soup. Traditionally, the base for the soup is a rich chicken or beef broth with German soup vegetables or soup greens (Suppengrün) such as carrots, parsnips, leeks, celery, onions, and turnips.

Thin egg noodles such as faddennudeln are the most commonly used noodles for this soup, although other noodle varieties may also be used instead of it. The soup and the noodles are usually prepared separately, and the boiled noodles are then added to the hot soup right before serving. 

As the name suggests, beer is the main ingredient of this traditional German soup that has been widely enjoyed in medieval and early modern Europe. There are numerous variations of this specialty, but it is typically made by combining light or dark beer with various other ingredients such as meat broth, water, flour, egg yolks, milk, cream, butter, and stale bread, and then simmering the mixture until it develops a thick and creamy consistency.

The soup is usually seasoned with salt and pepper, but sugar, honey, or aromatic spices such as cinnamon and caraway seeds can also be added for extra flavor. Some versions call for the addition of vegetables or cheese for a more filling meal. Interestingly, in the past, beer soup used to be a typical breakfast for the nobility, but it was also commonly prepared in numerous rural households.

Kastaniensuppe is a traditional soup originating from Germany. Although there are variations, the soup is usually made with a combination of chestnuts, butter, beef stock, heavy cream, port, nutmeg, salt, and pepper. The boiled and peeled chestnuts are sautéed in butter until light golden.

They're covered with the stock, simmered until soft, and then puréed. The cream, port, salt, pepper, and nutmeg are added to the pot, and the soup is then served piping hot. If kastaniensuppe becomes too thick, it's recommended to add more stock.

Originating from Germany, hochzeitssuppe is a traditional wedding soup that derives its name from the German words hochzeit, meaning wedding, and suppe, which means soup. Similar to the Italian-American version of wedding soup called minestra maritata (lit. married soup), this version is also based on clear meat broth and it typically contains either chunks of chicken or small meatballs, white asparagus spears, egg noodles, and egg custard.

The soup varies from one region to another, with some variations calling for the addition of currants or raisins for extra flavor, or enhancing the broth with a variety of vegetables such as carrots, leeks, onions, celeriac, cauliflowers, or green peas. 

Badische Zwiebelsuppe is a traditional onion soup originating from Baden and influenced by neighboring France. It's usually made with a combination of thinly sliced onions, chicken stock, butter, flour, egg yolks, dry white wine, cream, salt, pepper, and chives.

The onions are sautéed in butter, then mixed with flour and cooked over low heat. The chicken broth is heated and added to the pan. The mixture is seasoned with salt and pepper and simmered before the egg yolks, wine, and cream are mixed into the soup while it's removed from the heat. 

Brotsuppe, meaning bread soup, is a humble German dish based on stale bread and meat broth (usually beef) or vegetable broth. Pieces of leftover bread (usually rye bread) are fried in butter or lard alongside onions until nicely colored and crispy before they are added to a hot broth seasoned with salt and pepper and enhanced with aromatic spices such as marjoram, caraway, or nutmeg.

Some variations of the soup call for the addition of meat, egg yolks, or cream for extra flavor, and a more filling meal. Brotsuppe is also often referred to as fränkische brotsuppe as it is mainly associated with the region of Franconia, although different versions of the soup have been traditionally consumed in other parts of the country as well.