There’s something wonderfully comforting about German Potato Soup With Sausage: creamy potatoes, smoky sausage, and crispy bacon all simmered together for a hug in a bowl. Your taste buds will dance with every spoonful, especially with fresh parsley adding brightness. Perfect for cozy dinners, this soup promises to bring warmth to your table and leave everyone asking for seconds.
Key Ingredients
Here’s what you’ll need to bring this rich, hearty soup to life:
- 1.5 pounds potatoes peeled and diced: Acts as the creamy, starchy base that thickens the soup and adds satisfying texture.
- 1 pound smoked sausage sliced: Provides a deep, smoky flavor and protein-packed bite.
- 4 slices bacon chopped: Rendered until crisp for a salty kick and flavorful cooking fat.
- 1 medium onion diced: Builds savory aromatics and sweetness when sautéed.
- 2 carrots sliced: Add natural sweetness and vibrant color to the broth.
- 2 stalks celery sliced: Contribute earthy, aromatic crunch.
- 2 cloves garlic minced: Imparts savory depth and fragrant warmth.
- 4 cups chicken broth: Forms the flavorful liquid base, carrying all the seasonings.
- 1 cup milk: Creates a velvety richness and smooth finish.
- 2 tablespoons butter: Used for sautéing vegetables and forming the roux for thickening.
- 2 tablespoons all-purpose flour: Thickens the soup into a luxurious consistency.
- 1 teaspoon salt: Enhances all the flavors in the pot.
- 1/2 teaspoon black pepper: Adds a touch of warmth and mild spice.
- 2 tablespoons fresh parsley chopped: Provides a bright, herbal garnish to finish.
How To Make German Potato Soup With Sausage
This recipe guides you step by step through building layers of flavor—from crisping bacon and browning sausage to crafting a smooth roux and simmering tender potatoes. With each stage, you’ll bring out the heartiness of traditional German soup, resulting in a bowl that’s both creamy and soul-satisfying. Ready your ingredients and let’s dive in!
1. In a large, heavy-bottomed pot over medium heat cook the bacon until crisp, about 5 minutes, stirring occasionally. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate, leaving the rendered fat in the pot.
2. Add the smoked sausage to the pot and brown on both sides for 3–4 minutes, allowing each slice to develop a golden crust. Remove the sausage and set it aside with the bacon.
3. Melt the butter in the same pot, then add the diced onion, sliced carrots, celery, and minced garlic. Sauté until the vegetables are softened and aromatic, about 5 minutes.
4. Stir in the flour and cook for 1–2 minutes, forming a light roux; stir constantly to prevent scorching and to bind the fat and flour together.
5. Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot to enrich the flavor.
6. Add the diced potatoes, then return the reserved sausage and bacon to the pot. Increase heat to bring the mixture to a gentle boil.
7. Reduce heat to a simmer and cook until the potatoes are tender when pierced with a fork, about 15–20 minutes.
8. Stir in the milk, salt, and black pepper, heating through without letting it return to a boil to prevent curdling.
9. Remove from heat and stir in the chopped fresh parsley just before serving for a burst of herbal brightness.
Serving Suggestions
Once your German Potato Soup With Sausage is ready, choosing the proper accompaniments can elevate your meal to a restaurant-worthy experience. Whether you're aiming for extra comfort or a splash of freshness, these serving ideas will help you present each bowl beautifully while complementing the hearty flavors of the soup.
- Serve with crusty bread: Warm slices of a rustic artisan loaf or crusty baguette soak up the creamy broth perfectly.
- Top with grated cheese: A sprinkle of sharp cheddar or Swiss cheese adds an extra layer of richness as it melts on contact.
- Garnish with fresh parsley: A few chopped sprigs of parsley brighten the bowl and add a pop of color.
- Pair with a simple salad: A crisp green salad dressed in a light vinaigrette balances out the soup’s creaminess.
Tips For Perfect German Potato Soup With Sausage
A few insider tricks can take this soup from delicious to downright unforgettable. Keep your prep organized, watch your heat levels during the roux stage, and don’t rush the simmer—each step builds the depth of flavor you crave. Below are some easy tweaks and variations to suit your taste:
- Use kielbasa or bratwurst if you prefer a different sausage flavor.
- Leftovers develop deeper flavors when reheated the next day.
- For a richer soup swap milk for heavy cream.
- Customize seasoning with additional herbs like thyme or marjoram.
How To Store It
If you make a big batch (or simply can’t resist seconds), proper storage will keep your soup tasting fresh and flavorful for days or even months. Follow these methods to maintain texture and taste:
- Refrigerate: Cool the soup to room temperature, then transfer to an airtight container. Store in the fridge for up to 3 days, stirring before reheating.
- Freeze: Omit the milk when planning to freeze. Once cooled completely, portion into freezer-safe containers and freeze for up to 3 months.
- Reheat Gently: Thaw in the fridge overnight if frozen, then warm over low to medium heat, stirring occasionally. Add a splash of broth or milk if it thickens too much.
- Separate Dairy: For best results, store any dairy components (milk or cream) separately and stir in just before serving to prevent separation.
Frequently Asked Questions
Got questions? Let’s clear up some common queries about German Potato Soup With Sausage:
- How long does it take to prepare and cook this German Potato Soup with Sausage?
It takes about 45 minutes total—15 minutes for peeling, dicing, and chopping vegetables and sausage, plus roughly 30 minutes for cooking steps including sautéing, simmering, and finishing.
- Can I use a different type of sausage or make this soup vegetarian?
You can substitute kielbasa or bratwurst for a different sausage flavor. To make it vegetarian, omit the bacon and sausage, use olive oil instead of bacon fat, swap chicken broth for vegetable broth, and consider adding smoked paprika or liquid smoke for that classic depth of flavor.
- How can I make the soup richer and creamier?
For a richer texture, replace the milk with heavy cream or half-and-half just before heating through. Alternatively, stir in a few tablespoons of sour cream off the heat or blend a portion of the cooked soup for a velvety consistency.
- What is the best way to store and reheat leftovers?
Let the soup cool to room temperature, then transfer to an airtight container and refrigerate for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally and adding a splash of milk or broth if it becomes too thick.
- Can I freeze this soup, and if so, how?
Yes, freeze the soup before adding milk or cream. Cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stove and stir in milk or cream at the end.
- How do I adjust the seasoning or add extra herbs?
Taste and adjust salt and pepper after adding the milk. You can add fresh or dried thyme, marjoram, or a bay leaf while simmering. Remove the bay leaf before serving and finish with fresh parsley for brightness.
- What should I do if the soup is too thin or too thick?
If it’s too thin, simmer uncovered for a few extra minutes to reduce and thicken, or whisk a tablespoon of flour into a small amount of cold milk and stir it in. If it’s too thick, simply add more chicken broth or milk until you reach your desired consistency.
What Makes This Special
This German Potato Soup With Sausage works because it layers classic flavors—salty bacon, smoky sausage, tender potatoes, and a creamy broth—into each spoonful. It’s hearty enough for dinner yet simple enough for a midweek treat, and you can easily swap ingredients to suit your pantry. Go ahead, print this recipe and tuck it into your favorite binder for later. I’d love to hear how yours turns out—drop a comment or question below if you give it a whirl!
German Potato Soup With Sausage
Description
A bowl of creamy potato soup flecked with crispy bacon and smoked sausage, with tender carrots, celery and a whisper of parsley. Velvety broth clings to each spoonful for cozy satisfaction.
Ingredients
Instructions
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In a large pot over medium heat cook the bacon until crisp, then remove with a slotted spoon and set aside, leaving the fat in the pot.
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Add the smoked sausage to the pot and brown on both sides for 3–4 minutes, then remove and set aside with the bacon.
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Melt the butter in the same pot, then add the onion, carrots, celery, and garlic and sauté until softened, about 5 minutes.
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Stir in the flour and cook for 1–2 minutes to form a roux, stirring constantly to prevent burning.
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Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot.
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Add the diced potatoes, return the sausage and bacon to the pot, and bring to a boil.
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Reduce heat to a simmer and cook until the potatoes are tender, about 15–20 minutes.
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Stir in the milk, salt, and pepper and heat through without boiling.
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Remove from heat and stir in the chopped parsley before serving.
Note
- Use kielbasa or bratwurst if you prefer a different sausage flavor.
- Leftovers develop deeper flavors when reheated the next day.
- For a richer soup swap milk for heavy cream.
- Customize seasoning with additional herbs like thyme or marjoram.
