German Potato Soup With Sausage

German Potato Soup With Sausage is a cozy, satisfying lunch that brings smoky sausage and crisp bacon together with tender potatoes in a velvety broth. A golden roux thickens creamy chicken broth, while garlic and fresh parsley lend depth and brightness to every spoonful. Whether you’re chasing away a chill or craving comfort food, this hearty soup invites you to linger over each delicious bite and makes you feel right at home.

Key Ingredients

Gather these simple ingredients before you get started—every component has its own special role in building layers of flavor for this German Potato Soup With Sausage.

• 1.5 pounds potatoes peeled and diced: Provides tender chunks that thicken the soup and absorb flavors.
• 1 pound smoked sausage sliced: Adds smoky, savory bites to each spoonful.
• 4 slices bacon chopped: Provides crisp texture and rich, salty fat for depth.
• 1 medium onion diced: Offers sweetness and aromatic base.
• 2 carrots sliced: Adds subtle sweetness and vibrant color.
• 2 stalks celery sliced: Lends aromatic crunch and balance.
• 2 cloves garlic minced: Brings a punch of flavor and fragrance.
• 4 cups chicken broth: Forms the creamy, savory base.
• 1 cup milk: Lightens the broth and adds creaminess.
• 2 tablespoons butter: Used to sauté vegetables and enrich the soup.
• 2 tablespoons all-purpose flour: Thickens the broth into a luscious roux.
• 1 teaspoon salt: Enhances overall flavor.
• 1/2 teaspoon black pepper: Adds mild heat and spice.
• 2 tablespoons fresh parsley chopped: Brightens with fresh, herby notes.

How To Make German Potato Soup With Sausage

Let’s bring everything together in a few easy steps. From crisping the bacon to simmering the potatoes until tender, you’ll build rich layers of flavor in one pot. First, you’ll render out smoky bacon fat, brown the sausage, then sauté aromatic veggies before whisking in a golden roux and hearty broth. The diced potatoes join the party, soaking up those savory juices as the soup simmers. A final stir of milk and fresh parsley transforms this German classic into a creamy, rustic delight.

1. In a large pot over medium heat, cook the chopped bacon until crisp, about 5 minutes. Remove with a slotted spoon and set aside, leaving the rendered bacon fat in the pot for extra flavor.

2. Add the sliced smoked sausage to the hot pot, browning each side for 3–4 minutes until golden. Transfer it to the plate with the bacon to keep.

3. Melt the butter in the same pot, then add the onion, carrots, celery, and garlic. Sauté for about 5 minutes, stirring occasionally, until vegetables are softened and fragrant.

4. Stir in the all-purpose flour and cook for 1–2 minutes, whisking constantly to form a smooth roux and prevent burning.

5. Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot to deepen the flavor.

6. Add the diced potatoes, then return the sausage and bacon to the pot. Increase heat to bring the mixture to a gentle boil.

7. Reduce heat to low and simmer for 15–20 minutes, or until the potatoes are fork-tender and the broth has thickened slightly.

8. Stir in the milk, salt, and pepper, heating through over low heat without letting it boil to keep the dairy from separating.

9. Remove the pot from heat and fold in the chopped parsley just before serving for a burst of fresh, herby brightness.

Serving Suggestions

German Potato Soup With Sausage shines on its own, but these simple serving ideas take it to the next level. Whether you’re spooning it into bowls for a casual family lunch or ladling it into mugs at a chilly get-together, a few finishing touches will make every serving even cozier and more memorable.

• Crusty Bread on the Side: Offer thick slices of baguette or sourdough to dip and soak up the creamy broth.
• Sprinkle Fresh Chives: Top each bowl with finely chopped chives for a pop of color and mild onion flavor.
• Grated Sharp Cheddar: Add a handful of shredded cheddar cheese right before serving—its melty richness complements the smoky sausage.
• Simple Green Salad: Balance the hearty soup with a crisp side salad dressed in a light vinaigrette for contrast.

Tips For Perfect German Potato Soup With Sausage

With a few easy adjustments, you can make this German Potato Soup With Sausage truly your own. From choosing your favorite sausage to customizing the creaminess level, these tips will help you get a bowl that’s just right for your taste and mood. Dive in, experiment, and discover your favorite twist on this comforting crowd-pleaser.

• Use kielbasa or bratwurst if you prefer a different sausage flavor and want to experiment with spice or fat content.
• Let leftovers rest: flavors meld overnight, so you’ll enjoy an even deeper, richer taste the next day.
• For a richer soup, swap the milk for heavy cream or stir in a dollop of sour cream off the heat for extra silkiness.
• Customize seasonings by adding fresh herbs like thyme or marjoram during simmering to introduce new herbal notes.

How To Store It

Once you’ve fallen in love with this German Potato Soup With Sausage, you’ll want to keep it on hand for those chilly evenings ahead. Proper storage ensures the soup retains its velvety texture and deep flavors, whether you’re planning to enjoy it tomorrow or freeze it for later. Follow these methods to preserve taste and quality—so every reheated bowl feels like it was made fresh.

• Refrigerate in an Airtight Container: Cool the soup to room temperature, transfer to a sealed container, and store in the fridge for up to 3 days.
• Freeze in Portions: Ladle cooled soup into freezer-safe bags or containers, leaving headspace for expansion. Freeze for up to 2 months.
• Thaw Slowly: Move frozen portions to the fridge overnight before reheating to preserve texture and prevent separation.
• Reheat Gently: Warm on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth or milk if it thickens too much.

Frequently Asked Questions

Here are some quick answers to common questions about making this soup.

• Q: How long does it take to prepare this recipe?

A: It takes about 45 minutes from start to finish. This includes 10 minutes for ingredient prep—peeling and dicing potatoes, chopping bacon and vegetables—and about 35 minutes for cooking steps, such as crisping the bacon and sausage, sautéing the vegetables, simmering until the potatoes are tender, and finishing with milk and parsley.

• Q: Can I substitute different types of sausage in this soup?

A: Yes, you can swap the smoked sausage for kielbasa, bratwurst, or even spicy Andouille. Just slice your preferred sausage and brown it until it develops color before adding it back to the pot. Keep in mind that cooking times are similar, but if your sausage is very lean or fresh, you may need to reduce added salt and watch for overcooking.

• Q: How can I make the soup creamier and richer?

A: To boost creaminess, replace the milk with heavy cream or half-and-half. You can also stir in a dollop of sour cream or cream cheese off the heat for extra silkiness. If you choose a richer dairy, add it in step 8 over low heat, stirring constantly to prevent separation and avoid boiling once the dairy is incorporated.

• Q: How do I adjust the thickness if the soup comes out too thin or too thick?

A: If the soup is too thin, simmer it uncovered for several more minutes to reduce excess liquid or mash a few potatoes against the side of the pot to thicken naturally. If it’s too thick, gradually whisk in more chicken broth or milk until you reach your desired consistency, then reheat gently without boiling.

• Q: Can I make this recipe gluten free?

A: Absolutely. Substitute the all-purpose flour in the roux with an equal amount of gluten-free flour blend or cornstarch. If using cornstarch, whisk 1 tablespoon into a little cold broth before stirring it into the pot. Also be sure to choose a gluten-free smoked sausage and check labels on your broth.

• Q: How should I store and reheat leftovers for best flavor?

A: Cool the soup to room temperature, then transfer to an airtight container. Refrigerate for up to 3 days or freeze for up to 2 months. To reheat, thaw in the refrigerator if frozen, then gently warm on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth or milk if it’s become too thick.

• Q: What vegetable or seasoning variations can I try in this soup?

A: You can swap carrots for parsnips or add diced bell peppers for extra color. Leeks make a sweet onion substitute. For herbs, stir in fresh thyme or marjoram along with the parsley, or add a bay leaf during simmering for deeper flavor—just remove it before serving.

• Q: How can I prevent the milk from curdling when I stir it in?

A: To avoid curdling, warm the milk gently in a separate pan or microwave before adding. Remove the soup pot from direct heat and stir in the milk slowly, then return to low heat. Never let the soup come to a boil after adding dairy; aim just for a gentle steam to heat through.

What Makes This Special

What’s not to love about a bowl of German Potato Soup With Sausage? It’s the perfect union of smoky sausage, crispy bacon, and buttery potatoes, all hugged by a luxuriously creamy broth enriched with a golden roux and brightened by fresh parsley. Each step—from crisping the bacon to stirring in the final parsley—ensures that every spoonful delivers comfort and flavor. Feel free to print this recipe and keep it handy for those cozy nights in. If you give it a try or have a twist you love, drop a comment below—I’d love to hear your thoughts or help tweak it for your kitchen adventures!

Print Recipe

German Potato Soup With Sausage

Author: Flora Chen Courses: Lunch

Difficulty: Intermediate Prep Time 20 mins Cook Time 35 mins Rest Time 5 mins Total Time 1 hr

Calories: 435

Description

Creamy chicken broth thickened with a golden roux wraps around chunks of soft potatoes, crisp bacon, and browned sausage. A hint of garlic and fresh parsley finishes each fragrant, comforting spoonful.

Ingredients

Scale

1/2x 1x 2x 3x

• 1.5 pounds potatoes peeled and diced

• 1 pound smoked sausage sliced

• 4 slices bacon chopped

• 1 medium onion diced

• 2 carrots sliced

• 2 stalks celery sliced

• 2 cloves garlic minced

• 4 cups chicken broth

• 1 cup milk

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 1 teaspoon salt

• ¹⁄₂ teaspoon black pepper

• 2 tablespoons fresh parsley chopped

Instructions

1. In a large pot over medium heat cook the bacon until crisp, then remove with a slotted spoon and set aside, leaving the fat in the pot.
2. Add the smoked sausage to the pot and brown on both sides for 3–4 minutes, then remove and set aside with the bacon.
3. Melt the butter in the same pot, then add the onion, carrots, celery, and garlic and sauté until softened, about 5 minutes.
4. Stir in the flour and cook for 1–2 minutes to form a roux, stirring constantly to prevent burning.
5. Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot.
6. Add the diced potatoes, return the sausage and bacon to the pot, and bring to a boil.
7. Reduce heat to a simmer and cook until the potatoes are tender, about 15–20 minutes.
8. Stir in the milk, salt, and pepper and heat through without boiling.
9. Remove from heat and stir in the chopped parsley before serving.

Note

• Use kielbasa or bratwurst if you prefer a different sausage flavor.
• Leftovers develop deeper flavors when reheated the next day.
• For a richer soup swap milk for heavy cream.
• Customize seasoning with additional herbs like thyme or marjoram.

Keywords: german potato soup, sausage soup, creamy potato soup, comfort food, kielbasa soup, bacon potato soup