German Potato Soup with Sausages, known in Germany as Kartoffelsuppe mit Würstchen, is a beloved traditional dish that embodies the essence of German comfort food. This hearty, flavorful soup combines creamy potatoes with root vegetables and savory sausages, making it an ideal meal for chilly days. Simple to prepare in one pot, it delivers rich taste and satisfying warmth that has made it a staple in German households for generations.
Ingredients (Serves 4-6)
- 2 lbs (about 1 kg) potatoes (russet, Yukon Gold, or other starchy variety), peeled and diced
- 1 package soup greens (Suppengrün: typically 2 carrots, 1 leek, 1/4–1/2 celeriac/celery root, and parsley root), diced
- 1 medium onion, diced
- 2–3 tablespoons butter or oil
- 5–6 cups (1.2–1.5 liters) vegetable or chicken broth
- ½–1 cup (120–240 ml) heavy cream or milk (optional, for extra creaminess)
- 4–6 Wiener sausages, Frankfurters, or smoked German sausages (such as bratwurst or kielbasa), sliced
- Optional add-ins: 4–8 oz diced bacon, 1–2 bay leaves, 1 teaspoon mustard, pinch of nutmeg, salt, and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the vegetables: Peel and dice the potatoes, carrots, celeriac, and onion. Thoroughly clean and slice the leek, ensuring any grit is removed.
- Sauté the base: In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, carrots, leek, celeriac, and bacon (if using). Sauté for 5–7 minutes until the vegetables soften and become fragrant.
- Simmer the soup: Stir in the diced potatoes and bay leaves (if using). Pour in the broth, bring the mixture to a boil, then reduce the heat and simmer for 15–25 minutes until the potatoes are very soft.
- Create creaminess: For a traditional texture, remove about one-third of the vegetables or use an immersion blender to partially purée the soup, leaving some chunks intact. Stir in the heavy cream, mustard, nutmeg, salt, and pepper to taste.
- Add the sausages: Add the sliced sausages to the pot and simmer for an additional 5–10 minutes until they are heated through.
- Serve: Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot alongside crusty bread or soft pretzels for an authentic German touch.
Tips and Variations
This soup is highly adaptable. Some prefer a fully chunky version without blending, while others enjoy a smoother consistency. For a lighter soup, substitute milk for cream or omit dairy entirely. Pre-cooked sausages work best, as they only need warming at the end to avoid overcooking.
The dish tastes even better the next day, making it excellent for meal prep. Store leftovers in the refrigerator for up to 3–4 days. For regional twists, experiment with different sausage varieties available locally.
Whether you’re craving a taste of Germany or simply a filling, comforting meal, this potato soup delivers on both flavor and ease. Guten Appetit!
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