A hearty, creamy German potato soup with leeks, carrots and sliced sausage, comfort food from the heart of German home cooking.
Kartoffelsuppe is a staple of German home cooking, potatoes simmered with leek, carrot and celery until soft, then partially pureed to give the soup a naturally thick, creamy body without needing much dairy. Sliced frankfurter or another mild sausage is added near the end, its gentle smokiness infusing the broth while staying tender rather than overcooked, a classic German pairing of potato and sausage. Finished with a touch of cream and fresh chives, this soup is warming, filling and unpretentious, exactly the kind of dish found simmering on stovetops across Germany during the colder months.
Serves 4
Melt butter in a large pot and cook leek, carrot and celery until softened, about 8 minutes.
Add diced potato, stock, bay leaves, salt and pepper; bring to a boil, then simmer 20-25 minutes until the potatoes are tender.
Remove the bay leaves, then use an immersion blender to partially puree the soup, leaving some potato chunks intact for texture.
Puree only partially, leaving some chunks — a fully smooth soup loses the rustic, hearty character that defines kartoffelsuppe.
Stir in the sliced sausage and simmer 5 minutes until heated through.
Stir in the cream and adjust seasoning.
Ladle into bowls and garnish with chives.
Puree only part of the soup, leaving some potato chunks whole — this gives kartoffelsuppe its characteristic hearty, rustic texture.
Add the sausage only near the end so it heats through without overcooking or turning rubbery.
Use a good quality stock, since it forms a large part of the soup's overall flavor base.
A vegetarian version omits the sausage and adds extra vegetables like celery root.
Some regions add a bit of marjoram, a classic German herb, for extra aromatic depth.
Adding a dollop of sour cream on top instead of stirring in heavy cream gives a tangier finish.
Refrigerate up to 4 days in an airtight container; the soup thickens as it sits, so thin with a splash of stock when reheating.
Kartoffelsuppe reflects Germany's deep culinary reliance on the potato, introduced to the country in the 18th century and quickly becoming a dietary staple, with this hearty soup remaining a beloved comfort food across German households today.
Yes, it's a satisfying vegetarian soup on its own; simply omit the sausage or add extra vegetables for substance.
An extra onion can substitute, though leeks provide a milder, slightly sweeter flavor that's traditional to this soup.
Thin it with a bit more stock or water, since potato soups naturally thicken further as they sit and cool.
Per serving (400g / 14.1 oz) · 4 servings total
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