Classic German Potato Soup With Sausage – Hearty, Authentic, and Easy
This Classic German Potato Soup With Sausage Recipe is a traditional dish that combines creamy potatoes, carrots, onions, and flavorful sausage in a rich broth. Infused with herbs and simmered to perfection, it’s a comforting meal that reflects authentic German home cooking. Ideal for cold evenings, family gatherings, or anyone craving a rustic, filling soup.
Equipment
- Large pot or Dutch oven
- Cutting board & knife
- Wooden spoon
- Peeler
- Ladle
- Optional: immersion blender
Ingredients
- 2 lbs (900 g) starchy potatoes (Yukon Gold or Russet), peeled and cubed
- 1 lb (450 g) smoked sausage, bratwurst, or knackwurst, sliced
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups (1 L) chicken or vegetable stock
- 1 cup (240 ml) cream or milk (optional)
- 2 tbsp butter or oil
- 1 tsp dried thyme
- 1 tsp dried marjoram
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Prep ingredients: Peel and cube potatoes, slice sausage, dice vegetables.
- Brown the sausage: Heat butter or oil in a pot, brown sausage lightly, remove, and set aside.
- Sauté vegetables: In the same pot, cook onions, garlic, carrots, and celery until softened.
- Add potatoes and stock: Pour in stock and add potatoes. Bring to a boil, reduce heat, and simmer until potatoes are tender.
- Add sausage and herbs: Return cooked sausage to the pot. Stir in thyme, marjoram, salt, and pepper. Add cream or milk if desired.
- Adjust texture: Mash some potatoes or use an immersion blender for creaminess; add extra stock for a thinner soup.
- Serve: Ladle into bowls, garnish with parsley, and optionally serve with crusty bread.
Notes
- Substitute vegetarian sausage and vegetable stock for a meat-free version.
- Soup can be made a day ahead; flavors improve overnight.
- Freeze without cream, then add cream after reheating.
- Adjust herbs and seasoning to taste; smoked paprika enhances flavor.