germanpotatosoupsausagebeginnerone-potcomfort food

Kartoffelsuppe

Name: Kartoffelsuppe
Prep time: 15 min
Cook time: 27 min
Total time: 45 min
Yield: 2
Cuisine: German
Ingredients: 500 g waxy potatoes, peeled and diced 2 cm; 160 g smoked sausage, sliced into 1 cm rounds; 120 g onion, finely diced; 100 g carrot, diced; 80 g celery stalk, diced; 1 clove (5 g) garlic, finely chopped; 15 g butter; 10 ml vegetable oil; 800 ml vegetable stock; 2 tsp dried marjoram; 1 bay leaf; 5 g, plus to taste fine salt; 1/4 tsp, plus to taste black pepper; 60 g sour cream; 1 tbsp (4 g) fresh parsley, chopped

This Kartoffelsuppe is thick, warming, and deeply savory, with tender potatoes, sweet root vegetables, and smoky sausage in a fragrant marjoram broth. A spoonful of sour cream adds a cool, tangy finish that makes the soup especially comforting.

45 min

2 servings

540 kcal

German

Ingredients

Suppe

500 gwaxy potatoes, peeled and diced 2 cm
160 gsmoked sausage, sliced into 1 cm rounds
120 gonion, finely diced
100 gcarrot, diced
80 gcelery stalk, diced
1 clove (5 g)garlic, finely chopped
15 gbutter
10 mlvegetable oil
800 mlvegetable stock
2 tspdried marjoram
1bay leaf
5 g, plus to tastefine salt
1/4 tsp, plus to tasteblack pepper

Zum Servieren

60 gsour cream
1 tbsp (4 g)fresh parsley, chopped

Instructions

1
Prepare all ingredients first: peel and dice the potatoes, dice the onion, carrot, and celery, chop the garlic, slice the smoked sausage, and chop the parsley. Keeping the vegetables a similar size helps them cook evenly and makes the soup beginner-friendly.
2
Heat a medium soup pot over medium heat. Add the butter and vegetable oil, then cook the onion, carrot, and celery for 5-6 minutes until softened but not browned. Stir in the garlic for 30 seconds at the end; gentle sweating builds sweetness without making the soup taste roasted.
3
Add the sliced smoked sausage and cook for 2-3 minutes, stirring, until it smells fragrant and lightly colors at the edges. This helps render a little fat and gives the soup a deeper smoky flavor.
4
Add the diced potatoes, vegetable stock, dried marjoram, bay leaf, salt, and black pepper. Bring to a boil, then lower to a gentle simmer and cook uncovered for 18-20 minutes, until the potatoes are fully tender and can be easily crushed with a spoon.
5
Remove the bay leaf. Lightly mash some of the potatoes directly in the pot with a potato masher or the back of a spoon, leaving plenty of chunks. This thickens the broth naturally while keeping the soup rustic.
6
Taste and adjust with extra salt and pepper if needed. Let the soup rest off the heat for 3 minutes so the flavors settle and the texture slightly thickens.
7
Ladle into warm bowls. Top each serving with a spoonful of sour cream and a little chopped parsley, then serve hot with bread if you like.

Nutrition per serving

540 kcal

Calories

18g

Protein

39g

Carbs

35g

Fat

Fiber

Notes

•If you prefer a smoother soup, blend about one-third of it, then stir it back into the pot.
•A smoked Mettwurst or Krakauer-style sausage works especially well here.
•For a slightly tangier finish, stir the sour cream into the bowls rather than the whole pot to prevent splitting.
•Leftovers keep well in the refrigerator for up to 2 days; reheat gently so the dairy garnish stays fresh.

Background

Kartoffelsuppe is a classic home-style soup found across Germany, with many regional variations depending on what was affordable and available. Versions with sausage are especially popular because they turn a simple potato soup into a hearty one-pot meal, while marjoram is a traditional seasoning often associated with German potato dishes.

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