If you are on the hunt for a hearty, comforting dish that brings a taste of traditional German cuisine right to your kitchen, this German Potato Soup with Sausage Recipe will quickly become your go-to favorite. Packed with smoky bacon, savory sausage, tender vegetables, and a creamy finish, this soup is like a warm hug on a chilly evening. The combination of simple ingredients coming together in a rich, flavorful broth creates a bowl full of soul-nourishing goodness that’s perfect for cozy nights in or sharing with loved ones.
Ingredients You’ll Need
Every ingredient in this soup plays a vital role, not only contributing unique flavors but also adding layers of texture and color that make the dish incredibly satisfying. The balance between hearty potatoes, aromatic vegetables, and savory meats is what makes this recipe such a standout.
- Bacon (10 oz): Adds smoky richness, and pancetta can be used for a similar flavor profile.
- Sausage (10 oz): Brings a robust, meaty depth that makes the soup truly filling.
- Butter (2.5 tbsp): Enhances flavor and helps sauté vegetables; unsalted butter is best for controlling salt.
- Onion (1 large): Builds the foundation of the soup’s flavor; shallots work well if you prefer a milder taste.
- Carrots (4): Adds natural sweetness and vibrant color; parsnips can substitute for an earthy twist.
- Celery (2 stalks): Contributes aromatic notes; leeks make a subtler alternative.
- Leek (1.25 cups): Offers a sweet, onion-like flavor; green onions can intensify the taste.
- Garlic (4 cloves): Provides rich aroma and depth; garlic powder can be used in a pinch.
- Chicken broth (4 cups): Forms the savory base of the soup; vegetable broth is great for a vegetarian twist.
- Potatoes (2.25 lb): Deliver heartiness and help thicken the soup; Yukon gold or red potatoes are ideal, avoid waxy varieties.
- Bay leaves (2): Infuse the broth with subtle depth; thyme is a lovely alternative.
- Marjoram (2 tsp): Adds a fragrant, slightly sweet note; dried oregano works as a substitute.
- Salt (0.75 tsp): Enhances overall flavor; adjust to your broth’s saltiness and personal taste.
- Pepper (0.5 tsp): Adds warmth and complexity; freshly cracked black pepper provides the best flavor.
- Nutmeg (0.5 tsp): Brings a hint of warmth and earthiness; a touch of cinnamon can be used sparingly.
- Half & half (0.5 cup): For creaminess and richness; heavy cream or milk can be swapped for different textures.
- Parsley (1/4 cup): Freshens the dish and adds a pop of color; chives or green onions are nice garnishes too.
How to Make German Potato Soup with Sausage Recipe
Step 1: Prep Your Ingredients
Start by peeling and cubing your potatoes, then soak them in cold water to keep them from browning while you prep the other ingredients. Dice the onion and carrots, chop the celery and leek, and mince the garlic so everything is ready to go once you start cooking. This prep work sets the foundation for a smooth cooking process and ensures every bite is packed with fresh flavors.
Step 2: Cook the Bacon
In a large pot, cook the bacon over medium heat until it crisps up beautifully, about 8 to 10 minutes. Remove the bacon but be sure to keep the rendered fat in the pot – it’s liquid gold that will infuse the soup with incredible smoky flavor and a wonderful depth.
Step 3: Brown the Sausage
Slice the sausage into rounds and add it to the hot bacon fat. Brown for 3 to 4 minutes until golden and delicious, then set aside alongside the crispy bacon. This step locks in the sausage’s savory essence which will mingle perfectly with the other ingredients.
Step 4: Sauté the Vegetables
Add butter to the pot and toss in the onions, carrots, celery, and leeks. Sauté for about 4 minutes until the veggies soften and start to release their natural sweetness. Stir in the minced garlic during the last minute so it gently roasts without burning, filling your kitchen with an inviting aroma.
Step 5: Build the Soup Base
Pour the chicken broth into the pot, then add the drained potatoes, bay leaves, marjoram, salt, pepper, and nutmeg. Bring this vibrant mixture to a boil before reducing the heat to a gentle simmer. Let it cook for 10 to 15 minutes until the potatoes become tender and begin to melt slightly, thickening the soup naturally.
Step 6: Finish the Soup
Return the cooked bacon and sausage to the pot and stir in the half & half for that luscious creamy texture. Allow everything to simmer together for another 5 minutes, letting the flavors marry exquisitely. Taste and adjust seasoning if needed – this step ensures your soup is perfectly balanced and comforting.
Step 7: Serve and Enjoy
Ladle the warm soup into bowls, then sprinkle freshly chopped parsley over each serving. This final touch adds freshness and a burst of color, creating an inviting presentation that’s ready for the first delightful spoonful.
How to Serve German Potato Soup with Sausage Recipe
Garnishes
To elevate this German Potato Soup with Sausage Recipe, consider garnishing with extra crispy bacon bits, a dollop of sour cream, or freshly chopped chives. These simple additions add texture, a cooling contrast, and an eye-catching appeal to each bowl.
Side Dishes
This soup pairs beautifully with crusty rye bread or rustic pretzels, which are perfect for dipping and soaking up the rich broth. A fresh green salad with a tangy vinaigrette also offers a nice contrast to the creaminess of the soup.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bread bowls to impress guests or ladle it over toasted baguette slices for an open-faced soup appetizer. A sprinkle of smoked paprika or a drizzle of good-quality olive oil can add a gourmet flair to your presentation.
Make Ahead and Storage
Storing Leftovers
Leftover German Potato Soup with Sausage Recipe keeps wonderfully in the fridge for up to 3 days. Store it in an airtight container to preserve freshness and allow the flavors to develop even further overnight.
Freezing
You can freeze this soup if you want to enjoy it later—just keep in mind that the potatoes might slightly change in texture. Freeze in portioned, freezer-safe containers and thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat your soup slowly over low to medium heat, stirring occasionally to prevent sticking and ensure even warming. If the soup thickens too much during storage, feel free to add a splash of broth or water to bring it back to your desired consistency.
FAQs
Can I use a different type of sausage for this recipe?
Absolutely! While traditional German sausages like bratwurst add authenticity, you can swap with kielbasa, smoked sausage, or even a spicy chorizo for a unique twist that suits your taste.
Is this soup suitable for freezing?
Yes, this German Potato Soup with Sausage Recipe freezes well. Just be mindful that the potatoes might soften a bit more after thawing, but the overall flavor stays delicious and comforting.
How can I make this soup vegetarian?
To make a vegetarian version, simply replace the bacon and sausage with smoked tempeh or mushrooms for that umami flavor, and use vegetable broth instead of chicken broth for the base.
Can I prepare this soup in advance for a party?
Definitely! This soup tastes even better the next day as the flavors meld together beautifully. Prepare it a day ahead, store in the fridge, and then reheat gently before serving your guests.
What type of potatoes work best in this German Potato Soup with Sausage Recipe?
Yukon gold or red potatoes are the best choices because they hold their shape while slightly softening to thicken the soup. Avoid waxy potatoes, as they won’t break down and create that comforting creamy texture.
Final Thoughts
This German Potato Soup with Sausage Recipe is truly a celebration of simple, hearty ingredients coming together to create a rich, soul-warming meal. Whether you’re craving comfort food for a cold evening or cooking for friends and family, this soup never disappoints. Give it a try, and you might just find your new favorite dish that’s cozy, satisfying, and endlessly delicious!
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German Potato Soup with Sausage Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This hearty German Potato Soup with Sausage is a perfect cozy meal for chilly nights. Combining smoky bacon, browned sausage, and tender potatoes simmered in a flavorful broth with aromatic vegetables and herbs, it’s a comforting and satisfying dish that balances creaminess and robust savory notes. Garnished with fresh parsley, this soup is both traditional and delicious, ideal for family dinners or casual get-togethers.
Ingredients
Meat and Dairy
- 10 oz Bacon (Adds smoky richness; use pancetta for a similar flavor.)
- 10 oz Sausage
- 2.5 tbsp Butter (Unsalted preferred for better salt control.)
- 0.5 cup Half & half (Adds creaminess; heavy cream or milk can be substituted.)
Vegetables and Aromatics
- 1 large Onion (Builds foundational flavor; shallots can be a substitute.)
- 4 Carrots (Adds sweetness and color; parsnips are an alternative.)
- 2 stalks Celery (Contributes to aromatic base; leeks can substitute.)
- 1.25 cups Leek (Sweet and onion-like flavor; green onions can intensify flavor.)
- 4 cloves Garlic (Provides aroma and flavor; garlic powder can be used.)
- 2.25 lb Potatoes (Yukon Gold or red preferred; avoid waxy potatoes.)
- 1/4 cup Parsley (Fresh garnish; chives or green onions can be used.)
Liquids and Broth
- 4 cups Chicken broth (Forms the soup’s base; vegetable broth for vegetarian version.)
Herbs and Spices
- 2 Bay leaves (Infuses depth; thyme can substitute.)
- 2 tsp Marjoram (Fragrant, slightly sweet; dried oregano as substitute.)
- 0.75 tsp Salt (Adjust to taste.)
- 0.5 tsp Pepper (Freshly cracked black pepper recommended.)
- 0.5 tsp Nutmeg (Adds warmth and earthiness; cinnamon can be used sparingly.)
Instructions
- Preparation: Gather and prepare all ingredients before starting the cooking process for a smooth workflow.
- Prep Ingredients: Peel and cube the potatoes, then soak them in cold water to prevent browning. Dice the onion and carrots, chop the celery and leek, and mince the garlic while the potatoes soak.
- Cook Bacon: In a large pot over medium heat, cook the bacon until crisp, about 8-10 minutes. Remove the bacon and set aside, leaving the bacon fat in the pot to infuse flavor into the soup.
- Brown Sausage: Slice the sausage into rounds and add them to the pot with the bacon fat. Cook until browned for about 3-4 minutes, then remove and set aside with the bacon.
- Sauté Vegetables: Add butter to the pot, then toss in onions, carrots, celery, and leeks. Sauté for about 4 minutes until tender. Add the minced garlic and cook for an additional minute to release its aroma.
- Make Soup Base: Pour in the chicken broth. Drain the potatoes and add them to the pot along with bay leaves, marjoram, salt, pepper, and nutmeg. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes until potatoes are tender.
- Finish Soup: Return the cooked bacon and sausage to the pot. Stir in the half & half and let everything simmer gently for 5 more minutes. Taste and adjust seasoning if necessary.
- Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot and enjoy the comforting flavors.
Notes
- For a vegetarian option, substitute sausage and bacon with plant-based alternatives and use vegetable broth.
- Yukon Gold or red potatoes are preferred for their creamy texture; avoid waxy potatoes to prevent a gummy soup.
- Adjust salt according to the saltiness of the broth and bacon used.
- Slicing sausage evenly ensures uniform cooking and texture throughout the soup.
- For richer soup, replace half & half with heavy cream; for lighter, use milk or omit cream entirely.
- Fresh parsley adds a bright contrast; chives or green onions can be used as alternative garnishes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: German
