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German Potato Soup (Kartoffelsuppe)
DifficultyBeginner
Warm up with this hearty and traditional German Potato Soup (Kartoffelsuppe), packed with tender potatoes, vegetables, and savory smoked sausage. A comforting classic that's easy to make and perfect for chilly days!
Yields6 ServingsPrep Time15 minsCook Time40 minsTotal Time55 mins
Base
2tbspbutter or vegetable oil
1medium onion, diced
2clovesgarlic, minced
2medium carrots, sliced
1stick celery, sliced
1medium leek, cleaned and sliced
5medium potatoes, peeled and diced
5cupsvegetable or chicken broth
1bay leaf
1tspmarjoram (optional)
Salt and pepper, to taste
Add-ins
7ozsmoked sausage (e.g., kielbasa or bratwurst), sliced (optional)
½cupcream or milk (optional, for extra creaminess)
Fresh parsley or chives, chopped (for garnish)
Sauté the Base Veggies
1
In a large pot, heat butter or oil over medium heat. Add the onions and garlic, and cook until softened (2–3 minutes).
Add Remaining Vegetables
2
Stir in the carrots, celery, and leeks. Cook for another 5 minutes, stirring occasionally.
Simmer with Broth
3
Add the diced potatoes, broth, bay leaf, and marjoram. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until potatoes are tender.
Add Sausage (Optional)
4
Stir in the sliced smoked sausage and simmer for another 5–10 minutes. If using cream or milk, add it during this step to create a slightly creamy consistency.
Blend (Optional)
5
For a creamier texture, blend part of the soup with an immersion blender (or remove and blend 1–2 cups, then return to the pot).
Season and Serve
6
Taste and adjust seasoning with salt and pepper. Ladle into bowls and top with fresh parsley or chives.
7ozsmoked sausage (e.g., kielbasa or bratwurst), sliced (optional)
½cupcream or milk (optional, for extra creaminess)
Fresh parsley or chives, chopped (for garnish)
Directions
Sauté the Base Veggies
1
In a large pot, heat butter or oil over medium heat. Add the onions and garlic, and cook until softened (2–3 minutes).
Add Remaining Vegetables
2
Stir in the carrots, celery, and leeks. Cook for another 5 minutes, stirring occasionally.
Simmer with Broth
3
Add the diced potatoes, broth, bay leaf, and marjoram. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until potatoes are tender.
Add Sausage (Optional)
4
Stir in the sliced smoked sausage and simmer for another 5–10 minutes. If using cream or milk, add it during this step to create a slightly creamy consistency.
Blend (Optional)
5
For a creamier texture, blend part of the soup with an immersion blender (or remove and blend 1–2 cups, then return to the pot).
Season and Serve
6
Taste and adjust seasoning with salt and pepper. Ladle into bowls and top with fresh parsley or chives.
