This easy German Potato Soup recipe is lightly creamy and packed with flavor. From the savory sausage and bacon, to the tasty, tender fresh vegetables, you’re going to love every spoonful!

A white handled bowl with a serving of German potato soup.


 

Creamy German Potato Soup Recipe

This easy German Potato Soup recipe is hearty and flavorful, a tasty nod to my own German heritage. If you already love my German potato salad recipe, then you’ll definitely want to give this comforting pot of soup a try! It has a lightly creamy chicken broth base that’s extra flavorful with a bit of smoky bacon drippings. Add to that, delicious bites of sausage and bacon, plus tender potatoes and carrots, and this one-bowl meal is sure to be a favorite in your home, too!

Why You’ll Love This German Sausage Potato Soup

Simple and satisfying, and far from boring, we turn to this easy potato soup recipe again and again. Here’s why you’ll love this German potato soup:

  • A lighter version of a classic. My riff on German potato soup, also known as Kartoffelsuppe, is inspired by the traditional recipe that includes German sausage (or “weiners”) and root vegetables. I especially like that my recipe is lighter than so many other German potato soup recipes out there.
  • Yet still hearty and full of flavor! The combination of sausage, bacon, and potatoes in this soup leaves you feeling happily satisfied, in the most delicious way.
  • Keeps well. As with many soup recipes, this German sausage potato soup becomes even more flavorful the longer the ingredients mingle. This makes for awesome leftovers!

If you really like potato soup, also check out my creamy potato soup!

Ingredients needed to make German potato soup are shown: sausage, bacon, half and half, carrots, leek, onion, celery, chicken broth, bay leaf, parlsey.

What You’ll Need

Here’s an overview of the ingredients you’ll need to make this German potato soup recipe. Be sure to scroll down to the printable recipe card at the end of this post for the exact ingredient amounts.

  • Bacon – I like to use a double-smoked bacon variety, but it doesn’t matter if it’s cut thick or thin.
  • German sausage – Use a traditional German sausage or weiner. Kielbasa, ham, or any smoked sausage will also work just fine.
  • Butter – This adds rich flavor and texture when sauteeing the vegetables.
  • Veggies – Onions, carrots, celery, leeks, and garlic add deliciousness and nutrition.
  • Chicken broth – I use low-sodium chicken broth to create the base of the soup broth.
  • Yukon Gold potatoes – These potatoes are moist and creamy, which makes for perfect bites of potato in this soup. You could also use red potatoes.
  • Herbs – Dried bay leaves and marjorum add beautiful flavor. I also like to add a sprinkling of fresh parsley for garnish.
  • Salt & pepper
  • Half & half – I add just a little bit of half & half to the broth, for an ever-so-lightly-creamy texture. You can swap for whole milk if needed.
A wooden spoon stirs a pot of German potato soup.

How to Make German Potato Soup

Follow along with my method below for making German potato soup. Find the detailed instructions in the recipe card lower down.

Slices of sausage brown in a cast iron pan.
Cook the meat.
The carrots, celery, leek, onion, and garlic cook down in the cast iron pan.
Cook the vegetables.
  • Cook the meats. First, cook the bacon in a large soup pot. Remove bacon from the pot. Then brown the sausage in the bacon fat. Remove sausage from the pot.
  • Cook the vegetables. Melt the butter in the same pot and then sautee the veggies.
Chicken broth is added to the vegetable medley and potatoes.
Add potatoes, seasonings, and broth.
  • Add remaining ingredients. Stir in the potatoes, seasonings, and broth, and bring to a boil. Then turn the heat down and let simmer.
Bacon and sausage are added into the pot of German potato soup.
Stir in meats and half & half.
  • Add meats and half & half. Stir in the bacon, sausage, and half & half. Let simmer to warm everything up.
A white handled bowl with a serving of German potato soup.
  • Serve. Ladle the hot soup into bowls and garnish with chopped fresh parsley.

Tips & Variations

You can make this lightly creamy soup as-written, or try some variations. I’ve included some tips and variation ideas below:

  • Use yellow or red potatoes. I like to use yellow potatoes in this soup, with reds being my second choice. I’d stay away from Russets, as they are a drier potato that breaks down easily in soup broth (unless you like that!).
  • Don’t have dried marjorum? Then sprinkle in some dried thyme instead.
  • Make ahead. You can make this soup a day in advance of serving it. Just cook the soup and let it cool. Then transfer it to an airtight container and refrigerate it until you’re ready to eat it.
  • Sub out the half & half: For a richer, creamier soup, swap out the half & half for heavy cream. For a less-rich soup, use whole milk. Or, you can leave out the dairy altogether.
  • Make it vegetarian. You can make a vegetarian version of this soup by eliminating the meats and using vegetable broth instead of chicken broth.
  • Add more/other veggies. Sometimes I throw in other vegetables, depending on what we have on hand. Favorite add-ins include chopped baby spinach and frozen peas.
A wooden spoon stirs a pot of German potato soup.

Serving Suggestions

This soup is hearty and satisfying, with a variety of proteins and veggies. But it’s always fun to add some sides!

  • Bread/rolls. This offers opportunities for dipping, which my family loves. Try my soft and tender Rhodes rolls recipe or whip up a batch of easy cream biscuits. Light and airy popovers or sourdough popovers are ALWAYS a hit. And so many people love these honey cornbread muffins. You could also just pick up your favorite loaf of fresh crusty bread at the store and serve it with some creamy salted butter.
  • Salad. Soup + salad is a winning combo. My winter apple salad provides a nice bit of crunchy, sweet contrast to the creamy soup. This arugula beet salad would also pair well.

How to Store & Reheat Leftovers

I always welcome German potato soup leftovers. The flavors continue to deepen the longer this soup rests in the fridge, which makes for really easy, extremely tasty, meals! Here’s how to store this savory soup:

  • Fridge – Place cooled soup in an airtight container and store it in the fridge for up to 5 days.
  • Freezer – Place the cooled soup in a freezer-safe container and store it in the freezer for up to 2 months. Then defrost it in the fridge before reheating it.
  • To Reheat – Reheat your desired amount of soup on the stovetop over medium-low heat, stirring regularly, until heated through. Or, place a single serving of soup in a microwave-safe bowl and heat it in the microwave on high for 1 minute, stir, then reheat in 20-second increments until warmed to your liking.

More Soup Recipes To Try

A white handled bowl with a serving of German potato soup.

German Potato Soup

Yield: 6 servings
prep time: 25 minutes
cook time: 45 minutes
This easy German Potato Soup recipe is lightly creamy and packed with flavor. From the savory sausage and bacon, to the tasty, tender vegetables, you're going to love every spoonful!
4.8 Stars (4 Reviews)
Print

Ingredients

  • 8 ounces bacon (I like to use a double-smoked variety), trimmed of any large pieces of fat, then cut into ½” pieces
  • 8 ounces fully cooked German sausage, cut crosswise into ¼”-thick slices
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 3 large carrots, peeled and chopped
  • 2 large stalks celery, chopped
  • 1 cup chopped leek
  • 3 large cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 pounds Yukon Gold potatoes, peeled and chopped into ½” pieces
  • 2 bay leaves
  • 2 teaspoons dried marjorum
  • ½ teaspoon Morton kosher salt
  • ½ teaspoon black pepper
  • ¼ cup half & half
  • ¼ cup chopped fresh parsley

Instructions

  • Set a large soup pot over medium to medium-low heat. Add chopped bacon and cook gently until just crisp, stirring regularly. Do not let the bacon burn. Use a slotted spoon to remove bacon to a paper towel-lined plate and set aside.
  • Remove all but 1 tablespoon of bacon grease from the pot and set heat to medium. Add the sausage slices. Brown one side of the sausage, then use a slotted spoon to remove it to the plate with the bacon.
  • Add the butter to the bacon grease. Once butter has melted, stir in the onion, carrots, celery, and leek, and saute for about 4 minutes, stirring regularly, just until slightly softened. Stir in garlic and cook for 1 more minute.
  • Add the chicken broth, potatoes, bay leaves, marjorum, salt, and pepper. Increase heat a little bit and bring the soup just to a boil. Then immediately lower the heat to medium-low and simmer, partially covered, for 10-15 minutes, or just until veggies are almost tender.
  • Add the bacon and sausage to the soup, followed by the half & half, and simmer 5 minutes more or until everything is perfectly tender. Taste test and add more salt and/or pepper if needed.
  • Serve hot, with chopped fresh parsley sprinkled over individual bowls of soup.

Nutrition Information:

Serving: 1 Calories: 533kcal Carbohydrates: 42g Protein: 26g Fat: 30g Saturated Fat: 12g Polyunsaturated Fat: 16g Cholesterol: 74mg Sodium: 1152mg Fiber: 5g Sugar: 5g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
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© Brenda | A Farmgirl’s Dabbles
Cuisine: German
Course: Soup