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
Scale
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
