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My potato soup is absolutely what I live for in winter. When the cold creeps in outside, I grab potatoes, carrots, leeks, and onions from my basement. Everything goes into my big soup pot, gets gently simmered, and finished off with sausages and fresh parsley. It's a simple dish that belongs in every soup lover's repertoire.
Loved from the coastal north to the mountainous south
What I really enjoy about potato soup is how adaptable it is. In northern Germany, I've had it with juicy dried plums, while in Baden they even serve it during plum season with a slice of plum cake on the side. Every area has created its own tasty version.
A treasure from grandma's kitchen
This dish is truly a family gem. My grandma cut it out from Brigitte magazine years ago, and we've counted it among our favorites ever since. Her old recipe folder feels like a cookbook stuffed with memories to me.
The Versatile Tuber
Potatoes have an interesting story behind them. Coming to us from Latin America, they quickly became a staple food. In my kitchen, they're still a real superstar, especially in this comforting soup.
These ingredients you'll need
- Potatoes: 700 g peeled and diced, my foundation
- Carrots: 2 medium ones sliced for color
- Leek: 1 stalk thoroughly washed and cut into rings
- Onion: 1 large finely diced for the base
- Garlic: 2 cloves finely chopped for flavor
- Bacon: 100 g diced, my secret weapon
- Sausages: 4 sliced, the star attraction
- Broth: 1 liter homemade tastes best
- Marjoram: 1 tsp dried for seasoning
- Nutmeg: freshly grated to taste
- Cream: 100 ml for creaminess
- Salt and pepper: to taste
- Parsley: freshly chopped for garnish
How to prep your veggies
- The base vegetables
- Cut potatoes and carrots into even pieces so they cook at the same rate
- The leek
- I always slice the leek lengthwise and wash it carefully under running water. Nobody wants sand in their soup
- The aromatics
- Onion and garlic get finely chopped to create the flavorful foundation of the soup
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The veggies get some color
I gently sweat the veggies in my big soup pot. The smell that fills the kitchen gives you a first taste of what's to come. You'll need a bit of patience until everything turns translucent.
The soup starts taking shape
Pour in the hot broth until everything's nicely covered. Now let it bubble away for 30 minutes on medium heat. During this time, all the flavors come together into a wonderful soup.
The perfect seasoning
Halfway through cooking, I add my favorite spices: marjoram, freshly grated nutmeg, salt and pepper. They transform this simple soup into something truly special.
The crispy bacon
While the soup simmers, I fry the bacon until crispy in a small pan. It doesn't just add amazing flavor to the soup but gives it a nice textural contrast too.
The sausages can't be missed
Cut the sausages into slices and add them to the soup along with the cream. Let everything warm through until it's nice and hot.
The finishing touch
At the end, I sprinkle plenty of fresh parsley over the steaming soup. I always serve this with warm bread straight from the oven, perfect for dipping.
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Comfort for chilly days
This soup soothes my soul when it's nasty outside. The mix of potatoes, veggies, and sausages warms you from inside and really fills you up.
Locally inspired
Sometimes I change up the recipe based on regional styles. The Mecklenburg version with dried plums is amazing, and in Baden, I love having a piece of plum cake alongside it.
Kid-friendly and delicious
The little ones go crazy for this soup. The mild spices and sausages make it a favorite with kids. A true family meal.
Great for batch cooking
This soup actually tastes better the next day. I often make a bigger batch, which works great for busy days or as lunch at work.
Nutritious and filling
Potatoes are packed with good stuff like fiber and potassium. Combined with the veggies, you get a totally balanced meal that keeps you full for ages.
Vegan option available
For a vegan twist, I swap in smoked tofu instead of bacon, plant-based cream, and vegan sausages. Tastes just as good and makes everyone happy.
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Authentic home cooking
This soup represents everything I love about good home cooking. Simple ingredients, tons of flavor, and that special quality that reminds you of the past.
My final thoughts
Grandma's potato soup with sausages remains a classic in my kitchen. With minimal effort, you can create a soup that warms both heart and belly. It's a dish I never get tired of making.
Frequently Asked Questions
- → Welche Kartoffeln passen am besten?
Am besten funktionieren vorwiegend festkochende Kartoffeln. Sie zerfallen nicht komplett, bleiben aber schön weich.
- → Was für Würstchen eignen sich?
Wiener oder Frankfurter Würstchen passen perfekt. Sie sind mild genug, damit sie den Suppengeschmack nicht überdecken.
- → Kann ich die Suppe vorher zubereiten?
Klar, die Suppe schmeckt sogar noch besser, wenn sie durchzieht. Würstchen aber erst beim Erwärmen hinzufügen.
- → Ist die Sahne unbedingt nötig?
Mit Sahne wird die Suppe schön cremig. Du kannst sie aber auch weglassen oder durch Milch ersetzen, falls du es leichter magst.
- → Wie wird die Suppe schön dickflüssig?
Du kannst ein paar Kartoffeln zerdrücken oder sie mit dem Pürierstab kurz anpürieren. Das macht sie herrlich sämig.