Satisfying German Potato Soup with Sausage

Ingredients for a hearty batch

This recipe yields a comforting German-style potato soup with savory sausage and a rich, satisfying broth. Gather 2 lbs potatoes (Yukon Gold or a mix), 1 lb smoked sausage or bratwurst, 1 large onion, 2 carrots, 2 celery stalks, 4 cups chicken or vegetable stock, 1 cup milk or cream, 2 tablespoons butter, 2 tablespoons flour, 1 teaspoon smoked paprika, salt and pepper to taste, and fresh parsley for garnish. If you want a lighter sausage option, try the air-fryer chicken sausage and veggies method for prepping the meat before adding it to the pot: air-fryer chicken sausage and veggies method.

Sausage and potato choices that shape flavor

Choosing smoked kielbasa or bratwurst gives the soup a deeply savory, slightly smoky profile that defines many German-style versions. For potatoes, waxy types like Yukon Gold keep structure and create a creamier mouthfeel when some are mashed; russets break down faster and thicken the broth more. Dice the sausage into bite-sized pieces so each spoonful highlights both potato and meat.

Step-by-step stovetop method

Start by melting butter in a large pot over medium heat and sauté the diced onion until translucent. Add sliced sausage and brown lightly to render flavor into the pan. Stir in diced carrots and celery for 3–4 minutes, then sprinkle flour over the vegetables and cook briefly to form a light roux. Slowly whisk in stock to avoid lumps, add the potatoes, bring to a simmer, and cook until potatoes are tender, about 15–20 minutes. Take a ladleful or two of potatoes and mash them in the pot to naturally thicken the soup, then stir in milk or cream and smoked paprika. Finish with salt, pepper, and chopped parsley. For a silky final texture technique used in some broths, consider a gentle whisk method inspired by other simple soups: egg drop soup whisk technique.

Texture, seasoning, and thickening tips

If the broth is too thin, mash more potatoes or add a slurry of 1 tablespoon cornstarch mixed with cold water and simmer until thickened. For a lightly smoky finish without heavy cream, substitute half the milk with a splash of beer or use smoked stock. Classic German accents include a pinch of caraway seed, a bay leaf while simmering, or a dash of apple cider vinegar at the end to brighten flavors. Taste and adjust seasoning after the cream is added, since dairy can mute saltiness.

Make-ahead, freezing, and reheating

This potato-and-sausage soup holds well in the fridge for 3–4 days and freezes nicely without the cream; freeze in meal-sized portions and add milk when reheating. Thaw overnight in the fridge, reheat slowly on low, and adjust thickness with extra stock or a brief simmer if it tightens up. When reheating from frozen, avoid high heat that can break dairy; warm slowly and stir frequently.

Serving suggestions and accompaniments

Serve the soup hot with crusty rye or pumpernickel, German pretzel rolls, or buttered sourdough. A simple side of pickled cucumber or tangy mustard complements the richness of sausage. Garnish bowls with fresh parsley or chives and offer coarse-grain mustard on the side for diners who want extra kick.

Conclusion

For a cozy finish after a bowl of this hearty potato-and-sausage soup, consider pairing it with a classic cookie recipe like the Neiman Marcus cookie recipe for a sweet contrast. If you enjoy starchy soups with delicate dumplings, reading the gnocchi in tomato broth technique can inspire variations that swap gnocchi for diced potatoes in future batches.