I’m sharing a playful twist on German potato soup with sausage that tucks a surprising pantry ingredient into the broth.

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I grew up with bowls of Kartoffelsuppe that always tasted more interesting than they looked. I like the contrast when bacon crisps and a thin slice of leek melts into the broth, it keeps you guessing which bite is next.

This version sits between old family tricks and something I found scribbled in a market stall notebook. If you like exploring German Soups Recipes but don’t want a textbook version, this one sneaks in a few unexpected turns.

It still feels German Food Authentic without being precious, and yeah you’ll want to taste it before you judge it.

Ingredients

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Waxy potatoes give creamy texture, lots of starch and carbs some fiber.
Smoky bacon brings protein and fat, rich and salty, use sparingly.
Onion adds sweet savory depth, antioxidants and gentle carbs.
Carrots add sweetness, color, beta carotene vitamin A and crunchy fiber.
Cream gives silkiness, lots of saturated fat; sour cream adds tang.
Sausage gives hearty protein and smoky flavor, but also lots sodium.
Marjoram is mild herb, aromatic, low calorie, lifts soup without salt.
A splash of vinegar brightens flavors, cuts richness, tiny calories only.
Parsley and chives add fresh green bite, vitamin K and aroma.

Ingredient Quantities

1.5 lb (700 g) waxy potatoes (Yukon Gold or red), peeled and roughly diced

4 oz (115 g) bacon or smoked Speck, diced

1 medium onion, finely chopped

2 carrots, peeled and diced

1 celery stalk, diced

1 small leek, white and light green parts, thinly sliced (optional)

3 tbsp butter or neutral oil

2 tbsp all purpose flour

4 cups (1 L) chicken or vegetable stock

1 bay leaf

1 tsp dried marjoram or 1 tbsp fresh, chopped

1/2 cup (120 ml) heavy cream or sour cream

1 tsp salt, plus more to taste

1/2 tsp freshly ground black pepper

pinch ground nutmeg

8 oz (225 g) smoked sausage like Frankfurter or Bockwurst, sliced (optional)

2 tbsp chopped fresh parsley

2 tbsp chopped chives or green onion

1 tbsp white wine vinegar or lemon juice (optional)

How to Make this

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1. Dice the bacon or Speck and render it in a large pot over medium heat until the fat is mostly clear and the pieces are crisp, then remove most of the bacon bits to a bowl and leave about 1 to 2 tablespoons fat in the pot.

2. Add 2 to 3 tablespoons butter or oil to the pot if needed and sauté the chopped onion, carrot, celery and the white/light green parts of the leek (if using, rinse leeks well first) until softened and starting to color, about 5 to 7 minutes.

3. Sprinkle in the 2 tablespoons flour and stir constantly for 1 to 2 minutes to make a light roux, this cooks out the raw flour taste and helps thicken the soup.

4. Gradually pour in the 4 cups stock while stirring or whisking so no lumps form, then add the diced potatoes, bay leaf and marjoram and bring to a simmer.

5. Simmer gently until the potatoes are tender, about 15 to 20 minutes; scoop out about one third of the cooked potato pieces into a bowl and mash them roughly, then stir the mash back into the pot to thicken while still leaving some chunks for texture.

6. Meanwhile, if using smoked sausage, slice and brown it in a separate pan in a little butter or the reserved bacon fat for extra flavor, then add the browned sausage to the soup near the end to warm through.

7. Lower the heat and stir in the cream or sour cream (if using sour cream, temper it first by whisking a small ladle of hot soup into it), then add the pinch of nutmeg, 1 teaspoon salt, 1/2 teaspoon pepper and taste, adjusting seasoning as needed.

8. If you like a brighter edge, stir in 1 tablespoon white wine vinegar or lemon juice at the end and check seasoning again, you may need a touch more salt or pepper.

9. Finish by stirring in most of the chopped parsley and chives, saving a little for garnish, then ladle into bowls and top with the reserved crispy bacon pieces, the remaining herbs and extra chives.

10. Serve hot with crusty bread, and remember don’t over-boil after adding the cream or sour cream so it won’t split, and you can use an immersion blender a bit if you prefer a smoother soup but leave some chunks for the best Kartoffelsuppe texture.

Equipment Needed

1. Large heavy pot or Dutch oven, big enough to hold the whole soup and let it simmer
2. Large skillet or frying pan, for browning the bacon and sausage
3. Chef’s knife, sharp for dicing bacon, potatoes and veg
4. Cutting board
5. Wooden spoon or sturdy spatula, for stirring the roux and soup (dont use plastic on high heat)
6. Whisk, to blend the flour into the stock without lumps
7. Potato masher or large fork, to mash about one third of the potatoes
8. Ladle and measuring cups/spoons, for portions and adding stock/cream
9. Fine mesh sieve or colander, to rinse leeks and drain if needed (optional)

FAQ

Can I make this soup vegetarian?

Yes. Skip the bacon and sausage, use vegetable stock, sauté the veggies in butter or oil and add a little smoked paprika or a drop of liquid smoke for that smoky flavor. You can also stir in smoked tofu or mushrooms for heft.

Which potatoes should I use, and will russets work?

Waxy potatoes like Yukon Gold or red hold their shape best and give a nice texture. Russets will break down more and make a thicker, more creamy soup, so use them if you want a nearly puree texture.

How do I make the soup creamy without heavy cream?

Mash some of the cooked potatoes in the pot or blend half the soup until smooth. You can also whisk in a little milk and butter, or stir in sour cream off the heat. Cornstarch slurry works too if you need to thicken without dairy.

Can I make this ahead or freeze it?

Yes you can make ahead. Refrigerate for up to 3 days. For freezing, leave out the cream and freeze up to 3 months, because dairy can separate. Thaw slowly and add cream when reheating, heat gently on the stove with a splash of stock.

My soup is too thin or too thick, how do I fix it?

Too thin: simmer uncovered to reduce, or mash more potatoes into it, or add a small slurry of flour or cornstarch. Too thick: stir in more stock or water a little at a time until you reach the texture you like.

Should I add the sausage, and when is best to add it?

Sausage is optional but traditional sometimes. Slice and brown it after the bacon, then add back near the end so it stays juicy. If you simmer it too long it can get dry, so fold it in the last 5 to 10 minutes.

German Potato Soup Recipe (Kartoffelsuppe) Substitutions and Variations

Potatoes: if you only have russets or Idaho (starchy) use them but cut bigger and cook gently, they’ll break down more and make the soup naturally thicker — mash a few pieces to reach desired texture.
Bacon or Speck: swap for pancetta or smoked ham, same salty smoky punch. For a veg option try smoked tofu or chopped cremini mushrooms, sauté till browned for extra umami.
Heavy cream or sour cream: use full fat Greek yogurt or crème fraîche 1 for 1 but stir in off the heat so it won’t split. For non dairy try canned full fat coconut milk but expect a mild coconut taste.
Smoked sausage: kielbasa, smoked bratwurst, or leftover ham work great, just brown slices first. If you want no meat, add 1 tsp smoked paprika and a splash more stock for depth.

Pro Tips

1) Dont throw away the bacon fat, save about 1 to 2 tablespoons and use it to brown the sausage or vegetables, it adds much more depth than butter or neutral oil. Crisp the bacon separately and drain on paper, then re-crisp for a minute in a hot oven if it goes soft from the soup.

2) Cook the flour until it smells slightly nutty and is a pale golden color so you dont get a raw flour taste, then add the stock slowly while whisking so you dont get lumps. If lumps still show up, beat the soup briefly with an immersion blender or push it through a coarse sieve.

3) For the best texture scoop out and mash about a third of the cooked potatoes and stir them back in, that thickens the soup without heavy starches. If it ends up too thin simmer uncovered to reduce, too thick just loosen with a splash of stock or reserved potato cooking water.

4) Finish gently: temper sour cream before adding, dont let the soup boil after you add cream or it might split, and always add your vinegar or lemon at the end then taste for salt. Fresh parsley and chives go in last for brightness, they wilt fast so save some for garnish.