Traditional German Potato Soup, or Kartoffelsuppe, is a hearty, creamy, and comforting soup made with tender potatoes, vegetables, smoky sausage, and a rich broth. I like this recipe because it feels rustic, filling, and perfect for a cozy family meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 lbs (900g) potatoes, diced
2 carrots, diced
1 leek, sliced and rinsed
2 celery stalks, diced
1 onion, diced
5 cups (1.2L) vegetable or chicken broth
2 tbsp butter
1 cup (240ml) heavy cream
8 oz (225g) smoked sausage, sliced
2 bay leaves
Salt and pepper, to taste
Pinch of nutmeg
Fresh parsley, for garnish
Directions
I start by dicing the potatoes, carrots, celery, and onion, then I slice the leek and rinse it well to remove any grit.
In a large pot, I melt the butter over medium heat. I add the onion, leek, carrots, and celery, then sauté everything until the vegetables soften and smell fragrant.
Next, I add the diced potatoes, broth, and bay leaves. I bring the soup to a boil, then reduce the heat and let it simmer for 20 to 25 minutes, until the potatoes are tender.
Then I remove the bay leaves, then partially blend the soup with an immersion blender or regular blender. I like to keep it creamy but still slightly chunky.
I stir in the heavy cream and sliced smoked sausage. Then I season the soup with salt, pepper, and a pinch of nutmeg.
I heat everything through for a few more minutes, then serve the soup hot with fresh parsley on top.
Servings and Timing
This recipe makes 6 servings.
Prep time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
Calories: about 420 kcal per serving
Variations
I sometimes use chicken broth for a richer flavor or vegetable broth when I want a lighter version. I can also swap smoked sausage for kielbasa, bratwurst, or another smoky sausage. For a thicker soup, I blend more of the potatoes. For a lighter soup, I use half-and-half instead of heavy cream.
Storage/Reheating
I store leftover Kartoffelsuppe in an airtight container in the refrigerator for up to 3 days. To reheat it, I warm it gently on the stove over medium-low heat, stirring often. I add a splash of broth or cream if the soup thickens too much. I can also reheat individual portions in the microwave.
FAQs
Can I make Kartoffelsuppe ahead of time?
Yes, I can make this soup ahead of time. I like to reheat it gently and stir in a little extra broth if it becomes too thick.
Can I freeze German potato soup?
I can freeze it, but the cream may change texture slightly after thawing. For the best result, I freeze the soup before adding the cream, then stir the cream in after reheating.
What potatoes work best for this soup?
I like using Yukon Gold or all-purpose potatoes because they become tender and creamy while still giving the soup good texture.
Can I make this soup vegetarian?
Yes, I can use vegetable broth and skip the smoked sausage. I like adding smoked paprika for a similar smoky flavor.
How can I make the soup thicker?
I blend more of the potatoes into the broth. I can also simmer the soup a little longer uncovered to reduce and thicken it.
Conclusion
Traditional German Potato Soup is a cozy, filling, and flavorful recipe that I like making when I want something warm and comforting. With creamy potatoes, tender vegetables, and smoky sausage, this Kartoffelsuppe is a classic dish that feels homemade and satisfying.
📖 Recipe:
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Traditional German Potato Soup (Kartoffelsuppe)
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Low Calorie
Description
Traditional German Potato Soup (Kartoffelsuppe) is a hearty and creamy dish made with tender potatoes, vegetables, and smoky sausage in a rich broth. It is a comforting and satisfying meal perfect for cold days.
Ingredients
2 lbs (900g) potatoes, diced
2 carrots, diced
2 celery stalks, diced
1 leek, sliced and rinsed
1 onion, diced
5 cups (1.2L) vegetable or chicken broth
2 tbsp butter
1 cup (240ml) heavy cream
8 oz (225g) smoked sausage, sliced
2 bay leaves
Salt and pepper, to taste
Pinch of nutmeg
Fresh parsley, for garnish
Instructions
- Dice the potatoes, carrots, celery, and onion. Slice and rinse the leek thoroughly.
- In a large pot, melt the butter over medium heat. Add the onion, leek, carrots, and celery, and sauté until softened and fragrant.
- Add the diced potatoes, broth, and bay leaves. Bring to a boil, then reduce heat and simmer for 20–25 minutes until the potatoes are tender.
- Remove the bay leaves. Partially blend the soup using an immersion blender or regular blender, keeping some chunks for texture.
- Stir in the heavy cream and sliced smoked sausage.
- Season with salt, pepper, and a pinch of nutmeg. Heat through for a few minutes.
- Serve hot, garnished with fresh parsley.
Notes
Use vegetable broth for a lighter version or chicken broth for richer flavor.
Swap smoked sausage with kielbasa, bratwurst, or similar varieties.
Blend more potatoes for a thicker soup or less for a chunkier texture.
Substitute heavy cream with half-and-half for a lighter option.
Store in the refrigerator for up to 3 days and reheat gently with added broth if needed.
Freeze before adding cream for best texture, then add cream after reheating.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: German
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 60 mg
