Satisfying German Potato Soup with Sausage warms you from the first spoon and fills the kitchen with cozy smells. This hearty soup mixes tender potato cubes, smoky sausage, and a touch of cream for a rich, simple meal. Try it on a cold night or when you need a comforting bowl. For another easy potato-and-sausage idea, see this cheesy ranch potatoes with smoked sausage recipe.
Why make this recipe
- Quick & Easy: Uses simple steps and common ingredients.
- Family Favorite: Mild spices and smoky sausage please kids and adults.
- Comfort Food: Creamy potatoes and bacon give a warm, full flavor.
- Crowd-Pleaser: Makes a large pot to share at dinners or potlucks.
- This version stands out because it adds leek and a bit of nutmeg for a gentle, rounded taste. You get a smooth, creamy texture with pieces of potato and sausage, not a thin broth—very satisfying.
how to make Satisfying German Potato Soup with Sausage
Follow these clear steps. Read them once before you start. Prep time: 15 minutes. Cook time: about 35–40 minutes.
- Prepare ingredients. Cut 10 oz bacon into 1/2-inch pieces. Slice 10 oz smoked sausage into rounds. Peel and cube 2.25 lb potatoes (1/2-inch). Chop 1 large onion, 4 carrots, 2 celery stalks, and 1.25 cup leek (white and light green parts). Mince 4 garlic cloves. Measure spices and half & half.
- Brown the bacon. In a large pot, cook bacon pieces over medium heat until crisp and the fat renders. Remove bacon with a slotted spoon and set aside. Leave the bacon fat in the pot to flavor the soup.
- Sauté the vegetables. Add 2.5 tbsp butter to the bacon fat. When melted, add onion, carrots, celery, and leek. Cook until the onion turns soft and translucent—about 5–7 minutes. This step builds the flavor base.
- Add garlic and sausage. Stir in minced garlic and the sliced smoked sausage. Cook 2–3 minutes until the sausage releases some color and scent.
- Add potatoes and liquid. Pour in 4 cups chicken broth and add the cubed potatoes. Toss in 2 bay leaves. Bring to a boil, then lower to a simmer.
- Simmer until tender. Cook 15–20 minutes, or until potatoes are soft when pierced with a fork. Remove bay leaves.
- Season and finish. Stir in 2 tsp marjoram, 0.75 tsp salt, 0.5 tsp pepper, and 0.5 tsp nutmeg. Pour in 1/2 cup half & half and return the reserved bacon pieces. Heat gently—do not boil once cream is added to avoid curdling.
- Add fresh herbs. Stir in 1/4 cup chopped parsley just before serving for a fresh note.
- Optional mash for texture. For a thicker soup, use a potato masher to mash some of the potatoes in the pot, leaving other pieces whole. This creates a creamy body without a blender. For another hearty potato-and-sausage soup method, you can compare techniques in this hearty Italian sausage potato soup recipe.
Ingredients :
For the meats and fat:
- 10 oz bacon, cut into 1/2-inch pieces (renders flavor and crisp topping)
- 10 oz smoked sausage (Hillshire Farm works well), sliced
For the vegetables:
- 1 large onion, chopped
- 4 carrots, diced
- 2 celery stalks, diced
- 1.25 cup leek (white + light green), sliced and rinsed
- 4 garlic cloves, minced
- 2.25 lb potatoes, peeled and cut into 1/2-inch cubes
For the liquid and dairy:
- 4 cups chicken broth (low-sodium if preferred)
- 1/2 cup half & half (for extra creaminess)
Seasonings and garnish:
- 2 bay leaves
- 2 tsp dried marjoram
- 0.75 tsp salt (adjust to taste)
- 0.5 tsp black pepper
- 0.5 tsp ground nutmeg (small amount adds warmth)
- 1/4 cup fresh parsley, chopped (for garnish)
Notes: Use unsalted butter (2.5 tbsp) to control salt, and rinse leeks well to remove grit.
how to serve Satisfying German Potato Soup with Sausage
Serve hot in wide bowls. Top each bowl with extra crispy bacon bits and a sprinkle of parsley. Offer crusty bread, pretzel rolls, or rye for dipping. A simple green salad or steamed green beans makes a good side.
how to store Satisfying German Potato Soup with Sausage
Cool soup to room temperature within two hours. Store in airtight containers in the fridge for up to 3–4 days. To freeze, leave out the half & half and freeze the soup (without cream) for up to 3 months. Thaw overnight in the fridge, then gently reheat and stir in the cream just before serving.
tips to make Satisfying German Potato Soup with Sausage
- Don’t boil after adding half & half—heat gently to keep it silky.
- Cut potatoes evenly so they cook at the same rate.
- Brown the bacon well for deep flavor, and reserve some for garnish.
- If you like a thicker soup, mash part of the potatoes in the pot.
- Taste and adjust salt at the end, since sausage and bacon add salt.
variation (if any)
- Swap smoked sausage for kielbasa or bratwurst for a different smoke profile.
- Make it lighter: replace half & half with milk or a milk + Greek yogurt mix (add yogurt off heat).
- Vegetarian: omit bacon and sausage, use smoked tofu or roasted mushrooms and add a splash of liquid smoke for depth.
FAQs
Can I use frozen potatoes?
Yes. Use frozen diced potatoes and reduce simmering time—cook until they are just heated through and tender. Watch texture, as frozen potatoes can get soft faster.
Is this soup freezer-friendly?
Partly. Freeze before adding the half & half. Store in freezer-safe containers up to 3 months. Thaw in fridge and add cream when reheating.
How can I make this gluten-free?
This recipe is naturally gluten-free if you use gluten-free chicken broth and confirm the smoked sausage and bacon are gluten-free. Check labels for additives.
Can I make this in a slow cooker?
Yes. Brown bacon and sauté vegetables first for best flavor, then add to a slow cooker with potatoes, sausage, broth, and seasonings. Cook on low 4–6 hours until potatoes are tender. Stir in half & half near the end.
Conclusion
This Satisfying German Potato Soup with Sausage gives warm, creamy comfort with simple steps and everyday ingredients—perfect for family dinners or a chilly night in. If you loved this soup, please leave a comment and a star rating below, and share the recipe on Pinterest or Facebook. Curious for another cozy soup idea? Check this lovely bowl of gnocchi in tomato broth – Smitten Kitchen for more inspiration. What twist will you try on this recipe? Tell us in the comments.
Print
Satisfying German Potato Soup with Sausage
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: None
Description
A hearty potato soup mixed with smoky sausage and a touch of cream, perfect for cozy nights.
Ingredients
- 10 oz bacon, cut into 1/2-inch pieces
- 10 oz smoked sausage, sliced
- 1 large onion, chopped
- 4 carrots, diced
- 2 celery stalks, diced
- 1.25 cups leek (white + light green), sliced and rinsed
- 4 garlic cloves, minced
- 2.25 lb potatoes, peeled and cut into 1/2-inch cubes
- 4 cups chicken broth
- 1/2 cup half & half
- 2 bay leaves
- 2 tsp dried marjoram
- 0.75 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp ground nutmeg
- 1/4 cup fresh parsley, chopped
Instructions
- In a large pot, cook bacon pieces over medium heat until crisp. Remove bacon and set aside, leaving fat in the pot.
- Add butter to the bacon fat. When melted, add onion, carrots, celery, and leek. Cook until soft and translucent for about 5–7 minutes.
- Stir in minced garlic and sliced smoked sausage. Cook for 2–3 minutes.
- Pour in chicken broth and add cubed potatoes. Toss in bay leaves, bring to a boil, then simmer.
- Cook for 15–20 minutes, or until potatoes are tender. Remove bay leaves.
- Stir in marjoram, salt, pepper, nutmeg, and half & half. Return the reserved bacon pieces and heat gently.
- Just before serving, stir in chopped parsley.
- Optionally, mash some of the potatoes for a thicker texture.
Notes
Use unsalted butter to control salt, and rinse leeks well to remove grit.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg