Authentic German Potato Soup with Sausages (Kartoffelsuppe)

The classic, old-fashioned German potato soup (Kartoffelsuppe), is a creamy, brothy stew made with simple ingredients. A traditional German soup that is full of nutrients and bursting with flavor. Make this easy recipe this soup season.

If you have grown up in Germany, you probably have a different recipe for homemade potato soup in mind. There are many different versions of German potato soups, and every family has their own. This is the soup my mother used to make. (This post was first published in January 2014 and updated in January 2021)

What is German potato soup? 

Potato soup in German is called “Kartoffelsuppe” - “suppe” is the German word for soup, but you might also find it called “Kartoffeleintopf”. “Eintopf” in German describes a soup-based one-pot recipe. 

It is a broth-based soup made with soup greens and onions. The texture can vary from chunky to smooth and creamy. It may be vegetarian, or loaded with meat and sausages. 

Kartoffelsuppe is also known as the "German Sausage Soup". This is because it is perfect for adding in any kind of sausage. Make this a German hot dog soup by adding in Frankfurters, Vienna sausages, (even American hot dogs will do), or warm up some bratwurst. So if you hear the term "Kartoffelsuppe mit Würstchen" it just refers to a German Potato Sausage Soup.

Potato soup with Frankfurter sausage is also a traditional Christmas Eve Dinner in some parts of Germany. This is because Christmas Eve used to be part of the fasting season, so humble, simple recipes are common.

Which sausages to use with German Potato Soup? 

Let’s get to the all-important sausages. Which one to choose? There are so many! Here are some suggestions:

• Frankfurter Sausages or Wiener Würstchen (Vienna Sausage) – if using Frankfurters just place them 5 minutes in the hot (not boiling) soup to warm up.
• Smoked Sausages – such as Bockwurst, Krakauer or Mettwurst can also just be warmed up in the soup.
• Bratwurst – Slice the pork sausage into little pieces and fry them with some oil in a pan before adding them to the soup.

How to make German Potato soup

Ingredients 

The exact quantity can be found below in the printable recipe card.

• Potatoes – Floury and starchy potatoes work best for a creamy soup, as they break down easier.  Russet potatoes (USA) or King Edward potatoes (UK) or yukon gold. If you prefer a chunky potato soup use waxy potatoes. 
• Suppengrün (German soup greens) - Onions, celery root (celeriac), carrots and leeks
• Marjoram (affiliate link) – if not available then substitute it with sage (affiliate link) 
• Chicken Stock/ Chicken Broth – you can substitute this with vegetable broth/ vegetable stock (affiliate link) to make a vegetarian potato soup
• Fresh parsley - and any other fresh herbs you have in the garden. Chives work well. 
• Bay leaf
• sour cream or heavy cream (for a vegan version, omit the cream or use a plant-based alternative)
• olive oil - you can also use butter or vegetable oil
• German Sausages - Frankfurter Sausage, Vienna Sausage, Bratwurst, Mettwurst, Hot Dogs or any other sausage you fancy

Creamy German Potato Soup Recipe Steps 

1. Start by preparing the vegetables. Peel the potatoes, carrots, and celery root (if using) and roughly slice them into small cubes. Peel the onion and finely slice it. Cut the leeks into fine stripes. Finely chop the parsley. 
2. Heat the oil or butter in a large saucepan and fry the onions on medium heat until they start to brown for about 5 minutes. Add the potatoes, leeks, root celery, and carrots to the pot and fry for a further 2 minutes.
3. Pour in the broth/stock and add the bay leaf. Cover the saucepan with a lid and leave the vegetables to simmer for around 30 minutes at medium-low heat. Check the soup occasionally and give it a good stir. (I never state the amount of salt, because every broth /stockpot is different. Please season to your personal preference)
4. Remove the pot from the heat. Check that the vegetables are cooked through and remove the bay leaf.  For a creamy potato soup blend with a stand or immersion blender until you achieve a creamy consistency. Stir in the heavy cream or sour cream. 
5.  Adjust the seasoning with salt and black pepper to taste. Place the sausages into the warm (no longer cooking soup). The sausages just need to be heated up, not cooked. Sprinkle in the fresh parsley just before serving. 

Regional German potato soup recipe variations

• The Bavarian Potato Soup and Berliner Potato Soups are made with bacon.  
• In Mecklenburg, the potato soup is eaten with cooked ham (Kassler), bacon, and dried plums. 
• In the German territory of Baden, they like to serve their potato soup with plum cake.  
• The potato soup in Swabia is served with fried apple cakes (Apfelküchle)
• In Hessia – the soup sometimes gets seasoned with some vinegar. This provides the sweet and sour taste that is the characteristic flavor that many German dishes are famous for. 
• In Pfalz and Saarland, it is common to eat the soup with yeast dumplings. 
• In Algau, their potato soup is made with sauerkraut. 

[source Wikipedia]

How to serve German Potato Soup? 

Serve a bowl of soup with either some fresh bread or bread rolls (Brötchen). You can serve them either as a main dish or as a starter. One of the most popular sides of German potato soup is a tasty sausage. So pick up some Franks, Vienna or any smoked sausage and cut it up or serve it with the soup as a side dish.

Storage Options 

Leftover soup is kept in the fridge for up to 5 days. Some say the soup tastes better the next day as it allows for the flavors to develop. Store in an airtight container and reheat thoroughly before serving. 

Can I freeze German potato soup? 

Yes, this soup freezes well, as long as you have not added any cream to the soup. The cream does not thaw very well. Freeze it in an airtight container for up to three months. It is a great recipe to make ahead and freeze in portions. 

How long does this soup keep in the fridge?

If you like this recipe you might also like

…you might also like these German soup recipes :

• 4-Ingredient Potato Soup
• German Pea Soup
• German Swede and Carrot Soup (Steckrübeneintopf)
• Roasted Butternut Squash Soup
• Pea Soup with Mint and Spinach
• Cabbage Soup

Recipe

Authentic German Potato Soup with Sausages (Kartoffelsuppe)

Marita

This good old-fashioned German potato soup is easy to make and a true comfort food for the colder months. Pefect with sausages as well.

4.72 from 14 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 37 minutes mins

Total Time 47 minutes mins

Course Appetizer, Main Course, Soup

Cuisine German

Servings 4 people

Calories 307 kcal

Equipment

• immersion or stand blender

Ingredients

 

MetricUS Customary

 

0.25x0.5x1x2x

• 1 kg potatoes (35 oz) - floury/ starchy potatoes King Edwards, Russet or Yukon Gold potatoes
• 150 g root celery (Celeriac) (5.2 oz) - optional
• 1 leek about 250 g (8.8 oz)
• 2 white onions about 150 g (2.8 oz)
• 2 carrots about 150 g (8.8 oz)
• 1 liter chicken stock or broth 34 fl oz or 4 cups
• 1 teaspoon marjoram if not available subsitute with sage (affiliate link)
• 1 bay leaf
• 15 gr parsley
• 1 tablespoon olive oil
• 100 g heavy cream or sour cream (for a healthier version)

Sausages - at least 1 per person

• Frankfurters or Vienna Sausages 
• Bratwurst or Knackwurst 
• Smoked sausages such as Bockwurst, Krakauer or Mettwurst

Cook ModePrevent your screen from going dark

Instructions

 

• Start by preparing the vegetables. Peel the potatoes, carrots, and celery root (if using) and roughly slice them into small cubes. Peel the onion and finely slice it. Cut the leeks into fine stripes. Finely chop the parsley.
  1 kg potatoes, 150 g root celery (Celeriac), 2 white onions, 2 carrots, 1 leek
• Heat the oil or butter in a large saucepan and fry the onions on medium heat until they start to brown for about 5 minutes. Add the potatoes, leeks, root celery, and carrots to the pot and fry for a further 2 minutes.
  1 tablespoon olive oil
• Pour in the broth/stock and add the bay leaf and marjoram (affiliate link). Cover the saucepan with a lid and leave the vegetables to simmer for around 30 minutes at medium-low heat. Check the soup occasionally and give it a good stir. (I never state the amount of salt, because every broth /stockpot is different. Please season to your personal preference)
  1 liter chicken stock or broth, 1 teaspoon marjoram (affiliate link), 1 bay leaf
• Remove the pot from the heat. Check that the vegetables are cooked through and remove the bay leaf.  For a creamy potato soup blend with a stand or immersion blender until you achieve a creamy consistency. Stir in the heavy cream or sour cream. 
  100 g heavy cream
• Adjust the seasoning with salt and black pepper to taste. Place the sausages into the warm (no longer cooking soup). The sausages (Frankfurters or smoked sausages such as Mettwurst or Krakauer) just need to be heated up, not cooked. Sprinkle in the fresh parsley just before serving. (For Bratwurst see below)
  15 gr parsley, Frankfurters or Vienna Sausages , Smoked sausages such as Bockwurst, Krakauer or Mettwurst

If using Bratwurst

• If you are using bratwurst – then slice the bratwurst into little chunks. Fry in a little oil in a separate pan before adding to the soup. 
  Bratwurst or Knackwurst 

To serve

• Serve with some bread. If you would like stir in a spoon of sour cream or heavy/double cream before serving.

Video

Notes

Storage Options 

Leftover soup is kept in the fridge for up to 5 days. Some say the soup tastes better the next day as it allows for the flavors to develop, Store in an airtight container and reheat thoroughly before serving. 

Freezing Instruction 

Freeze the soup before adding in the cream. Freeze it in an airtight container for up to three months. It is a great recipe to make ahead and freeze in portions. 

Nutrition

Calories: 307kcalCarbohydrates: 58gProtein: 12gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 8mgSodium: 449mgPotassium: 1473mgFiber: 8gSugar: 11gVitamin A: 8662IUVitamin C: 60mgCalcium: 98mgIron: 3mg

Keyword German Potato Soup, Kartoffeleintopf recipe, Kartoffelsuppe recipe

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