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This rich, cozy potato and smoky sausage soup is total comfort food from Germany in my eyes. I always like to make it when it’s chilly outside because it’s filling, hits the spot, and takes me right back to fun family days at Grandma’s house.
I first threw this together on a snowy Sunday. Since then, whenever we’re all craving something savory, it’s on the table at our place more often than not.
Ingredients list
- Fresh parsley: Sprinkled on at the end to brighten everything up—organic if you can get it
- Nutmeg: Just a bit brings out the best in potatoes—freshly grated is the move
- Salt and pepper: Taste as you go for balance—fresh cracked pepper is awesome here
- Bay leaves: They give that classic soup flavor—use whole ones if possible
- Smoked sausage: Adds that deep, hearty touch—try to pick some up from a local butcher
- Cream: Makes things extra silky and smooth—full-fat and fresh is best
- Butter: Gives a buttery flavor and helps brown up your veggies—go for sweet cream butter if you can
- Veggie or chicken stock: This brings the flavor—use the good stuff or homemade
- Onion: Starts things off with a lot of heart—yellow onions with tight skins are great
- Leek: Adds a gentle onion vibe and some depth—pick crisp, fresh leeks, skip wilted ones
- Celery sticks: Throws in a savory brightness—get the juicy, crunchy kind
- Carrots: Brings sweetness and a splash of color—choose firm ones, not floppy
- Potatoes: Make the soup creamy and filling—go for starchy types for best results
Simple step-by-step guide
- Finishing touches:
- Add in the cream and toss in the sausage slices. Stir well. Season with salt, pepper, and nutmeg to taste. Heat gently for a few minutes but don’t let it boil. Top with fresh chopped parsley and serve right away.
- Blend it up:
- Fish out the bay leaves. Use a stick blender or mash about a third of the soup—aim for a creamy texture but don’t go all the way smooth. The mix of chunky veggies and creamy soup is a kid-favorite.
- Let it simmer:
- Add those potato cubes now, stir them in. Pour in hot stock (veggie or chicken) and drop in the bay leaves. Let it bubble gently for 20 to 25 minutes—potatoes should turn super soft.
- Sauté the veggies:
- In a big pot, melt some butter over medium heat. Start with the onion—let it get soft and see-through. Toss in leek, carrots, and celery. Keep stirring and cook at least 7 or 8 minutes until everything’s nicely tender for that classic soup flavor.
- Prep time!
- Peel and chop up the potatoes. Dice carrots and celery into small cubes. Wash leek really well and slice into thin rings. Chop onion finely too.
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Good things to know
This soup fills you up and gets you toasty quick! The flavor gets even better when you reheat it. It’s perfect for making ahead and bringing with you. Smoked sausage is my top pick—it gives that unique, punchy flavor. The best family moments were eating it outdoors during the first snowfall. Those smells really take me back to being a kid.
How to keep leftover potato soup
Once it’s cooled down, just pop what’s left in an airtight container in the fridge—it’ll stay good for three or four days. Make sure it’s sealed so it doesn’t pick up weird smells. If it’s thickened up the next day, add a splash of water or broth while reheating. You can freeze leftovers too. The texture might get a bit thicker after defrosting, but it’ll taste awesome either way.
Switch it up your way
Smoked tofu or sautéed mushrooms can easily stand in for the sausage if you wanna go veggie. Want a deeper taste? Swap out butter for some clarified butter. Toss in sweet potato chunks or a bit of celeriac for something different—they work great in this soup too.
Serving ideas: keep it classic or mix it up
Usually, we eat it with thick slices of rye or farmer’s bread. For a heartier bowl, try topping with crispy bacon or fried onions. Kids are happy with some grated cheese on top. Sprinkle fresh parsley or chives before you dig in for extra color and flavor.
Old-school classic with memories
This potato soup is a staple in German home cooking. It started as a budget meal that changed with whatever veggies people had. My family always made it for big crowds so everyone left full and happy.
Frequently Asked Questions
- → How do I nail the soup's texture?
Only mash or blend some of the soup once it's cooked. You'll still have veggie and potato pieces for a creamy but chunky vibe.
- → What kinds of sausages taste best here?
Go for something smoky like Krakauer or Mettwurst. These really boost the flavor and mix perfectly with potatoes and veggies.
- → How do I make it vegetarian?
Just skip the sausage and use veggie broth instead of chicken stock. It'll still be creamy and packed with flavor.
- → What potatoes work best?
Pick starchy potatoes—they fall apart as they cook and make your soup super creamy.
- → Can I make this ahead of time?
Definitely. Make it in advance—it actually tastes even better the following day. Just stir well and check the seasoning before serving.