Print

German Potato Soup with Sausage Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 148 reviews

This Satisfying German Potato Soup with Sausage is a hearty and comforting dish featuring tender potatoes, smoky bacon, savory sausage, and a rich, creamy broth infused with aromatic herbs and vegetables. Perfect for chilly days, this soup combines traditional German flavors with creamy texture, garnished with fresh parsley for brightness.

Ingredients

For the Soup:

  • 10 oz bacon, cut into 1/2-inch pieces
  • 10 oz Hillshire Farm smoked sausage, sliced into 1/4-inch rounds
  • 2.5 tbsp Kerrygold unsalted butter
  • 1 large onion, diced
  • 4 carrots, sliced into rounds or half-moons
  • 2 celery stalks, chopped
  • 1.25 cup leek (white and light green parts only), thinly sliced and rinsed
  • 4 garlic cloves, minced
  • 4 cups chicken broth
  • 2.25 lb potatoes, peeled and cut into 1/2-inch cubes
  • 2 bay leaves
  • 2 tsp marjoram
  • 0.75 tsp salt
  • 0.5 tsp pepper
  • 0.5 tsp nutmeg
  • 1/2 cup half & half

For the Garnish:

  • 1/4 cup fresh parsley, chopped

Instructions

  1. Prepare Vegetables: Peel and cut potatoes into 1/2-inch cubes, then place them in a bowl of cold water to prevent discoloration and remove excess starch. Dice the onion; slice carrots into rounds or half-moons; chop celery; thinly slice the leek (white and light green parts only) and rinse thoroughly to remove sand; mince garlic cloves. Having all vegetables prepped before cooking ensures a smooth workflow.
  2. Cook Bacon and Sausage: In a large pot over medium heat, cook bacon pieces until crisp, about 8-10 minutes, stirring occasionally. Remove bacon with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the pot. Add the sliced sausage to the pot and brown for 3-4 minutes until lightly colored. Remove sausage and set aside with bacon to create a flavorful base.
  3. Sauté Vegetables: Add butter to the pot and melt over medium heat. Add diced onion, carrots, celery, and leek; cook for 4 minutes while stirring occasionally to gently release flavors. Then add minced garlic and cook for 1 additional minute until fragrant. This slow sauté ensures a deeply flavorful vegetable base.
  4. Add Broth and Potatoes: Pour in the chicken broth and add the drained potatoes (discard soaking water). Add bay leaves, marjoram, salt, pepper, and nutmeg, stirring well to combine. Bring mixture to a boil over medium-high heat, then reduce heat to medium-low and cover. Simmer for 10-15 minutes until potatoes are tender but still hold shape to avoid cloudiness.
  5. Finish Soup: Return cooked bacon and sausage to the pot. Stir in half & half to create a rich and creamy consistency. Simmer gently for 5 minutes, stirring occasionally to evenly warm and distribute cream without boiling, which prevents separation.
  6. Season and Serve: Taste the soup and adjust seasoning with extra salt, pepper, or marjoram as desired. Remove bay leaves. Ladle soup into bowls and garnish generously with fresh parsley. Serve hot and enjoy the comforting German-inspired flavors.

Notes

  • Soaking potatoes before cooking prevents discoloration and helps maintain a clear broth.
  • Do not overcook potatoes; they should be tender but still hold their shape to avoid a cloudy soup.
  • Add half & half at the end of cooking and keep heat gentle to prevent cream from breaking.
  • Use smoked sausage like Hillshire Farm for authentic flavor, but substitute any smoked or cooked sausage if preferred.
  • Fresh parsley garnish adds brightness and a fresh herbal note to the rich soup.

Find it online: https://ameliameals.com/german-potato-soup-with-sausage-recipe/