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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.

Ingredients

Scale

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

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