I make this Traditional German Potato Soup (Kartoffelsuppe) when I want something warm, filling, and deeply comforting. It brings together tender potatoes, aromatic vegetables, and smoky sausage, finished with a touch of cream for a rich and satisfying bowl that feels like home.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
2 lbs (900g) potatoes, diced
2 carrots, diced
2 celery stalks, diced
1 leek, sliced and rinsed
1 onion, diced
5 cups (1.2L) vegetable or chicken broth
2 tablespoon butter
1 cup (240ml) heavy cream
8 oz (225g) smoked sausage, sliced
2 bay leaves
Salt and pepper, to taste
Pinch of nutmeg
Fresh parsley, for garnish
Directions
I start by dicing the potatoes, carrots, celery, and onion, then I slice and thoroughly rinse the leek to remove any grit.
In a large pot, I melt the butter over medium heat and add the onion, leek, carrots, and celery. I cook them for about 5 to 7 minutes until they soften and release their aroma.
Next, I add the diced potatoes, broth, and bay leaves. I bring everything to a gentle boil, then reduce the heat and let it simmer for 20 to 25 minutes until the potatoes are tender.
Once cooked, I remove the bay leaves and use an immersion blender to partially blend the soup. I like to keep some chunks for texture while making the base creamy.
I stir in the heavy cream and sliced smoked sausage, then season with salt, pepper, and a pinch of nutmeg.
Finally, I let the soup heat gently for about 5 minutes until the sausage is warmed through and all the flavors come together. I serve it hot with fresh parsley on top.
Servings and timing
I prepare this recipe in about 50 minutes total, with 15 minutes of prep time and 35 minutes of cooking time. This soup yields around 6 servings, making it perfect for sharing or saving leftovers.
Variations
I sometimes switch the smoked sausage with seasoned beef or turkey slices for a slightly different flavor. If I want a lighter version, I reduce the cream or replace it with milk. For a vegetarian option, I skip the meat entirely and use vegetable broth while adding extra herbs for depth. I also like adding a bit of garlic or a dash of mustard for a subtle twist.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I gently warm the soup on the stove over low heat, stirring occasionally. If it thickens too much, I add a splash of broth or milk to loosen it. I avoid boiling it again to keep the cream from separating.
FAQs
Can I freeze this potato soup?
I can freeze it, but I prefer doing so before adding the cream, since dairy can change texture when thawed.
What type of potatoes work best?
I usually use starchy potatoes like russets because they create a naturally creamy texture when cooked and blended.
Can I make it without an immersion blender?
Yes, I can mash some of the potatoes with a fork or use a regular blender in batches, being careful with the hot liquid.
Is this soup very thick?
I find it moderately thick, but I can adjust the consistency by adding more broth if I want it lighter.
What can I serve with this soup?
I like serving it with crusty bread or a simple side salad to complete the meal.
Conclusion
I enjoy making this Traditional German Potato Soup (Kartoffelsuppe) because it delivers comfort in every bowl with minimal effort. The creamy base, tender vegetables, and smoky sausage create a timeless dish that I can rely on for cozy meals any time of the year.
📖 Recipe:
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Traditional German Potato Soup (Kartoffelsuppe)
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Low Salt
Description
A comforting traditional German potato soup made with tender vegetables, smoky sausage, and a creamy base. This hearty one-pot dish is perfect for cozy meals and satisfying family dinners.
Ingredients
2 lbs (900g) potatoes, diced
2 carrots, diced
2 celery stalks, diced
1 leek, sliced and rinsed
1 onion, diced
5 cups (1.2L) vegetable or chicken broth
2 tbsp butter
1 cup (240ml) heavy cream
8 oz (225g) smoked sausage, sliced
2 bay leaves
Salt and pepper, to taste
Pinch of nutmeg
Fresh parsley, for garnish
Instructions
- Dice the potatoes, carrots, celery, and onion. Slice and thoroughly rinse the leek.
- In a large pot, melt the butter over medium heat. Add the onion, leek, carrots, and celery, and cook for 5 to 7 minutes until softened.
- Add the diced potatoes, broth, and bay leaves. Bring to a gentle boil, then reduce heat and simmer for 20 to 25 minutes until potatoes are tender.
- Remove the bay leaves and partially blend the soup using an immersion blender, leaving some chunks for texture.
- Stir in the heavy cream and sliced smoked sausage. Season with salt, pepper, and a pinch of nutmeg.
- Let the soup heat gently for about 5 minutes until the sausage is warmed through. Serve hot, garnished with fresh parsley.
Notes
Swap the smoked sausage with seasoned beef or turkey slices for variation.
For a lighter version, reduce cream or substitute with milk.
For vegetarian option, omit sausage and use vegetable broth with extra herbs.
Add garlic or a dash of mustard for extra flavor.
Store in the refrigerator for up to 3 days in an airtight container.
Reheat gently over low heat; add broth or milk if too thick.
Freeze before adding cream for best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmer
- Cuisine: German
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 75 mg
