This potato soup recipe with sausage or "Kartoffelsuppe mit Wuerstchen" is more of an old fashioned German potato soup like my grandmother would make it for me. It is a hearty and filling creamy soup that gives you will leave you with a cozy and warm feeling.
Potato soup is amongst the most popular German Soups, along with Goulash Soup, Split Pea Soup, Chicken Soup, or Oxtail Soup. You can find it in many variations across Germany and each state has its own favorite and personal twist to it.
Kartoffelsuppe means Potato Soup in German, where the word "Kartoffel" stands for potato and "Suppe", "Frankfurter" is a type of German sausage that has also many fans in North America.
If you are looking for a vegetarian Potato Soup, try my Leek and Potato Soup, equally delicious yet meat-free.
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Why we love this Potato Soup
- Super easy to make
- Quick to prepare
- Savory and filling
- Gives a homey and cozy feeling
- Leave the sausage and butter and/or replace it with a plant-based option to make it easily vegan.
What you need
Aside from the standard like a pot, cutting board, knife, etc. you need either a Hand Blender* or a Potato Masher* to make the soup creamy.
Aside from tools, you will need the ingredients listed below. Detailed measurements can be found in the recipe card further below.
Potatoes - I recommend yellow flesh potatoes, such as Yukon Gold.
Leek - fresh or frozen, both work.
Onion - Yellow onions, sweet onions or shallots, whichever you have available.
Celery - I used celery stalks. You can use the root as well, but I would use half the amount given in the recipe since I find the root more flavorful.
Carrot - Fresh or frozen carrots work.
Vegetable Stock - Either homemade or instant.
Butter - To saute the onion, leek and vegetables. This can be replaced with a plant-based frying oil of your choice.
Mustard - I recommend a standard yellow mustard of good quality. Maille is my brand of choice here in North America, if I cannot get one of my favorite German brands.
Frankfurter Sausages - You should be able to get them at a European deli or at the deli of your local grocery store. You can also find them in a glass in the canned goods section.
Parsley - Either fresh or frozen. I do not recommend using dried parsley in general. I find this herb looses almost all of its flavor in the dried version.
Seasonings - Namely Salt, Pepper and Nutmeg, the two latter ones freshly ground would be preferred for best results.
How to make this traditional German dish
This soup is very easy and quick to make, so let's get started.
- Prepare the vegetables: Peel the potatoes and cut them into even pieces. Continue peeling the carrots using a vegetable peeler and dice them. Chop the ends off the celery stalks, cut twice vertically, then dice the celery. Chop the onion, cut the ends off the leek, remove the outside layer and slice it into rings.
Tip: If you use a potato masher* instead of a hand blender* you should cut the vegetables into small cubes to avoid the soup from being too chunky.
- Place the pot on the stove, turn to medium heat and melt some butter or alternative frying oil until hot. Add the leek and onions. When the onions and white parts of the leek turn translucent, add carrots and celery. Glaze for 2-3 minutes.
- Next, add potatoes, mustard and vegetable broth and bring to a boil.
- Reduce the heat and simmer for 30 minutes.
- Slice the sausages and chop the fresh parsley.
- Add salt, pepper, as well as nutmeg and blend the soup until creamy with chunks of potato. It is best to use short pulsing intervals to avoid over-blending and leave a few chunks. Alternatively, you can use a potato masher* to break down the potatoes and other vegetables. This will result in a more chunky and less creamy soup.
- Next, add sliced sausage and simmer for 5 more minutes.
- Lastly, stir the chopped parsley into the soup, remove from the heat and serve hot.
How to serve this German Potato Soup
This savory soup is best served with fresh bread, either from your local bakery, or freshly homemade. If you are in the mood to serve this soup with your own bread check out my Semolina Bread Recipe, which is a beginner-friendly bread that is quick and easy to make.
Any type of sourdough bread will also go very well with his soup. The one in the picture below is my Sourdough Spelt Bread, stay tuned for the recipe 😉
Storage and Food Safety
Once cooled down, transfer into an airtight container and store for 2-3 days in the refrigerator. Simply reheat in a pot on the stove or in the microwave in a microwave safe container/bowl.
This soup is also freezer friendly and can be stored in the freezer for up to 3 months in a freezer bag or freezer-friendly container.
See guidelines at USDA.gov for instructions on the safe handling of fresh ingredients.
German Potato Soup with Frankfurter
Tools
- 1 Hand blender
Ingredients
- 2 lbs potatoes (yellow flesh, such as Yukon Gold)
- 1 medium leek
- 1 medium onion
- 2 stalks celery
- 1 large carrot
- 58 oz vegetable stock
- 1 tablespoon butter
- 2 teaspoon mustard
- 6 Frankfurter Sausages
- ½ cup fresh parsley
- 1 teaspoon salt
- ½ teaspoon pepper (freshly ground)
- ½ teaspoon nutmeg (freshly ground)
Instructions
- Prepare the vegetables: Peel the potatoes and cut them into even pieces. Continue peeling the carrots using a vegetable peeler and dice them. Chop the ends off the celery stalks, cut twice vertically, then dice the celery. Chop the onion, cut the ends off the leek, remove the outside layer and slice it into rings.2 lbs potatoes, 1 medium leek, 1 medium onion, 2 stalks celery, 1 large carrot
- Place the pot on the stove, turn to medium heat and melt some butter or alternative frying oil until hot. Add the leek and onions. When the onions and white parts of the leek turn translucent, add carrots and celery. Glaze for 2-3 minutes.1 medium onion, 1 tablespoon butter, 1 medium leek
- Next, add potatoes, mustard and vegetable broth and bring to a boil.2 lbs potatoes, 58 oz vegetable stock, 2 teaspoon mustard
- Reduce the heat and simmer for 30 minutes.
- Slice the sausages and chop the fresh parsley.6 Frankfurter Sausages, ½ cup fresh parsley
- Add salt, pepper, as well as nutmeg and blend the soup until creamy with chunks of potato. It is best to use short pulsing intervals to avoid over-blending and leave a few chunks. Alternatively, you can use a potato masher* to break down the potatoes and other vegetables. This will result in a more chunky and less creamy soup.1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon nutmeg
- Next, add sliced sausage and simmer for 5 more minutes.6 Frankfurter Sausages
- Lastly, stir the chopped parsley into the soup, remove from the heat and serve hot.½ cup fresh parsley
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