German Potato Soup

What Is Kartoffelsuppe?

Kartoffelsuppe is a delicious and classic German potato soup. It’s made with chunks of soft potatoes, onions, leeks, carrots, and usually also smoky sausage, or some kind of meat.

The soup is very thick naturally because we are blending some of the cooked potatoes. This is giving that creamy texture without needing too much cream (although i still love to add cream for that additional creamy taste! It’s a soup that’s delicious and it feels very cozy, and its perfect for a family meal.

Here’s something fun: Every region in Germany has its own recipe for potato soup. Even the recipes vary from family to family! Some people add crispy bacon, others use celeriac or even some nutmeg. And some recipes even sneak in a little apple for sweetness.

Key Ingredients & Substitutions for German Potato Soup

Potatoes: The star of the show! I like to use Yukon Gold for their creamy texture, but really, any potato will work.

Carrots and Celery: These add sweetness and flavor to the soup. If you don’t have celery, you can leave it out—it’ll still be delicious.

Leeks and Onions: They give the soup its savory base. Don’t skip the leeks; they add so much depth!

Vegetable or Chicken Broth: Homemade is always great, but store-bought works perfectly too. Go for low-sodium so you can control the salt.

Smoked Sausage is my favorite for this, but bratwurst or any smoky sausage will do. Want a veggie option? Skip the sausage or use a plant-based one.

Heavy Cream: Just a little for richness. You can swap it with milk or a dairy-free alternative if you like.

Seasonings: Salt, pepper, bay leaves, and a little nutmeg (trust me on the nutmeg—it adds a cozy warmth).

Equipment You’ll Need

• Large Pot or Dutch Oven: Perfect for making a big batch of soup.
• Immersion Blender: For blending some of the soup to make it creamy. If you don’t have one, a potato masher works too!
• Sharp Knife and Cutting Board: For prepping the veggies.
• Ladle: To scoop up all that goodness.

Step-by-Step Instructions for Perfect German Potato Soup

Step 1: Prep the Ingredients

1. Chop the Veggies: Peel and dice 2 lbs (900g) of potatoes, 2 carrots, 2 celery stalks, and 1 onion. Slice 1 leek thinly and rinse it well to remove any grit.

Step 2: Start the Soup

2. Sauté the Vegetables: In a large pot, melt 2 tablespoons of butter over medium heat. Add the onion, leek, carrots, and celery. Cook for about 5 minutes until they start to soften.
3. Add Potatoes and Broth: Stir in the diced potatoes and pour in 5 cups (1.2L) of vegetable or chicken broth. Toss in 2 bay leaves and bring it to a boil.

Step 3: Simmer and Blend

4. Simmer: Lower the heat and let the soup simmer for about 20-25 minutes, or until the potatoes are soft and tender.
5. Blend Part of the Soup: Remove the bay leaves, then blend a portion of the soup with an immersion blender to make it creamy while keeping some chunks for texture.

Step 4: Add the Finishing Touches

6. Add Sausage and Cream: Stir in 1 cup (240ml) of heavy cream and add sliced smoked sausage. Let everything simmer for another 5 minutes until the sausage is warmed through.
7. Season and Serve: Taste the soup and adjust with salt, pepper, and a pinch of nutmeg. Ladle it into bowls, garnish with fresh parsley, and serve!

Expert Tips for the Best Potato Soup

Blend Just Enough: Blending part of the soup gives it that creamy texture while keeping it hearty.

Pick the Right Sausage: A smoky sausage like kielbasa adds so much flavor. It’s worth spending a little extra for a good one!

Customize It: You can toss in spinach, kale, or even crispy bacon if you want to switch it up.

Make It Ahead: This soup tastes even better the next day as the flavors come together.

Serving Suggestions

German Potato Soup is best enjoyed with a slice of crustyor some roasted vegetables for a balanced meal. And don’t forget a sprinkle of fresh parsley or dill on top—it adds a lovely pop of color and freshness.

Make-Ahead and Storage

• Make-Ahead: You can make the soup a day ahead and reheat it on the stove. The flavors get even better overnight!
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze the soup (without the cream and sausage) for up to 3 months. Add the cream and sausage after reheating for the best texture.