German Potato Soup with Sausage Recipe

Introduction

This creamy German Potato Soup with Sausage is a comforting, hearty dish perfect for chilly evenings. Made with smoky kielbasa, tender Yukon Gold potatoes, and a rich broth, it delivers deep, savory flavors in just 45 minutes.

Ingredients

• 1 lb smoked sausage (kielbasa or bratwurst), sliced into rounds
• 2 tablespoons olive oil or butter
• 1 large yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 lbs Yukon Gold potatoes, diced into 1/2-inch cubes
• 4 cups chicken or vegetable broth
• 1 teaspoon caraway seeds
• 1/2 teaspoon paprika
• 1 cup heavy cream
• Salt and freshly ground black pepper to taste
• 1/4 cup fresh parsley, chopped, for garnish

Instructions

1. Step 1: Heat olive oil or butter in a large Dutch oven over medium-high heat. Add sliced sausage in a single layer and cook for 2-3 minutes per side until browned and caramelized. Remove and set aside on a plate.
2. Step 2: In the same pot, add diced onion, carrots, and celery. Cook over medium heat for 5-7 minutes, stirring occasionally, until softened and slightly golden.
3. Step 3: Stir in the minced garlic and cook for 1 minute until fragrant. Watch carefully to avoid burning.
4. Step 4: Add the diced Yukon Gold potatoes, caraway seeds, and paprika. Stir to coat everything evenly in the oil and spices.
5. Step 5: Pour in the broth and season with salt and pepper. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 15-20 minutes until potatoes are fork-tender.
6. Step 6: Reduce heat to low. Stir in the heavy cream and browned sausage. Heat gently for 3-5 minutes. Do not boil after adding cream or it may separate.
7. Step 7: Remove from heat and stir in fresh parsley. Taste and adjust seasoning. Ladle into bowls and serve hot.

Tips & Variations

• Use Yukon Gold potatoes for a creamier texture that holds shape well; russets can be used if you prefer a thicker, more bisque-like soup.
• To naturally thicken the soup, mash a few potato pieces against the side of the pot with the back of a spoon.
• Avoid boiling the soup after adding the cream to prevent it from separating; keep the heat low and gentle.
• This soup tastes even better the next day as the flavors meld, making it ideal for meal prep.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop, stirring occasionally to prevent the cream from separating. You can add a splash of broth or cream if it thickens too much when reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of sausage?

Yes, bratwurst, andouille, or other smoked sausages work well. Choose a sausage with a good flavor that holds up to simmering.

Is it possible to make this soup vegetarian?

To make a vegetarian version, omit the sausage and use vegetable broth. You can add smoked paprika or liquid smoke to mimic the smoky depth.

German Potato Soup with Sausage Recipe

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★★★★★

4.8 from 53 reviews

This hearty German Potato Soup with Sausage is a creamy, savory dish featuring smoky kielbasa, tender Yukon Gold potatoes, and a rich, flavorful broth. Perfect for cold weather, this one-pot soup combines aromatic vegetables, caraway seeds, and paprika to create a comforting, satisfying meal ready in just 45 minutes.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: German

Ingredients

Scale 1x2x3x

Sausage and Oil

• 1 lb smoked sausage (kielbasa or bratwurst), sliced into rounds
• 2 tablespoons olive oil or butter

Vegetables and Aromatics

• 1 large yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 lbs Yukon Gold potatoes, diced into 1/2-inch cubes

Broth and Seasonings

• 4 cups chicken or vegetable broth
• 1 teaspoon caraway seeds
• 1/2 teaspoon paprika
• Salt and freshly ground black pepper to taste

Finishing Touches

• 1 cup heavy cream
• 1/4 cup fresh parsley, chopped, for garnish

Instructions

1. Brown the Sausage: Heat olive oil or butter in a large Dutch oven over medium-high heat. Add the sliced sausage in a single layer and cook for 2-3 minutes per side until browned and caramelized. Remove the sausage and set aside on a plate.
2. Sauté Vegetables: In the same pot, add diced onion, carrots, and celery. Cook over medium heat for 5-7 minutes, stirring occasionally, until the vegetables are softened and slightly golden.
3. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Add Potatoes and Spices: Add the diced Yukon Gold potatoes, caraway seeds, and paprika to the pot. Stir everything to coat evenly in the oil and spices.
5. Simmer Soup: Pour in the broth and season with salt and freshly ground black pepper. Bring the mixture to a boil, then reduce heat to a gentle simmer. Cook uncovered for 15-20 minutes until the potatoes are fork-tender.
6. Finish Soup: Reduce heat to low, then stir in the heavy cream and the browned sausage. Heat gently for 3-5 minutes without boiling to prevent the cream from separating.
7. Garnish and Serve: Remove the soup from heat and stir in the fresh parsley. Taste and adjust seasoning as needed. Ladle into bowls and serve hot.

Notes

• Yukon Gold potatoes hold their shape and create a naturally creamy texture, while russets will break down more for a thicker, bisque-style soup.
• Do not boil the soup after adding the cream to prevent separation; keep the heat low and gentle.
• For a thicker consistency, mash a few potato pieces against the side of the pot with the back of a spoon.
• This soup tastes even better the next day once the flavors have melded, making it great for meal prep.

Keywords: German potato soup, kielbasa soup, creamy potato soup, hearty winter soup, one-pot soup, smoked sausage soup, comfort food