Hearty German Potato Soup with Savory Sausage Recipe

There’s something truly comforting about a warm bowl of soup on a chilly day, and this hearty German potato soup with savory sausage is just the ticket. Packed with tender potatoes, flavorful sausage, and a rich broth, this recipe brings a taste of Germany right to your kitchen.

this Recipe

You’ll love how easy it is to make and how satisfying every spoonful feels. Whether you’re cooking for family or meal prepping for the week, this german potato soup is a delicious choice that fills you up and warms your soul.

Why You’ll Love This Recipe

• Rich, savory flavors from authentic German sausage and smoky bacon.
• Comforting and filling, perfect for cold weather or cozy dinners.
• Uses simple, easy-to-find ingredients you likely have on hand.
• One-pot stovetop recipe that’s quick and efficient to prepare.
• Versatile enough to customize with your favorite herbs and spices.

Ingredients

Gather these ingredients to make your hearty German potato soup with savory sausage:

• 1 lb German bratwurst sausage, sliced
• 4 slices thick-cut bacon, chopped
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 6 cups peeled and diced russet potatoes (about 1/2 inch cubes)
• 4 cups chicken broth, low sodium
• 1 cup whole milk
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon ground black pepper
• Salt to taste
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 2 tablespoons fresh parsley, chopped (for garnish)

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 6
• Calories: Approximately 380 per serving

How to Make Hearty German Potato Soup with Savory Sausage: A Comforting Delight!

1. In a large heavy-bottomed pot over medium heat, cook the chopped bacon until crispy, about 6-8 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
2. Add the sliced bratwurst to the pot and brown for about 5 minutes, turning occasionally until nicely caramelized. Remove and set aside with the bacon.
3. Add butter to the pot with the sausage drippings, then sauté the diced onion until translucent and soft, about 5 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
4. Sprinkle the flour over the onions and garlic, stirring constantly for 2 minutes to form a roux that will thicken the soup.
5. Gradually whisk in the chicken broth to avoid lumps, then add the diced potatoes, smoked paprika, marjoram, pepper, and salt to taste. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 20-25 minutes until potatoes are tender when pierced with a fork.
6. Return the cooked sausage and bacon to the pot. Stir in the whole milk and warm through for 5 minutes. Adjust seasoning as needed.
7. Use a potato masher or immersion blender to slightly mash some of the potatoes for a creamy texture, leaving some chunks for bite.
8. Serve hot, garnished with fresh chopped parsley for a bright finish and extra flavor.

Tips for the Best Results

• Use russet potatoes for the best texture; they break down nicely to thicken the soup naturally.
• Brown the sausage well to develop deep, savory flavor that sets this soup apart.
• Don’t skip the roux step; it helps achieve a rich, creamy broth without cream.
• For an extra smoky touch, add a pinch of smoked salt or a splash of liquid smoke.
• Adjust milk quantity to get your preferred consistency—less for thicker soup, more for a thinner broth.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will meld beautifully overnight, making it perfect for next-day meals.

For longer storage, freeze the soup in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop over medium heat, stirring occasionally until warmed through.

Frequently Asked Questions

Can I use a different type of sausage?

Absolutely! While German bratwurst adds authentic flavor, you can substitute with kielbasa, smoked sausage, or even a mild Italian sausage depending on your taste preferences.

Is this soup gluten-free?

This recipe includes all-purpose flour to thicken the broth, so it is not gluten-free as written. You can substitute with a gluten-free flour or cornstarch slurry to make it safe for gluten-sensitive diets.

Can I make this soup vegetarian?

To make a vegetarian version, omit the sausage and bacon and use vegetable broth instead of chicken broth. Adding smoked paprika and liquid smoke will help maintain a smoky depth of flavor.

How thick should the soup be?

The soup should have a creamy, slightly thickened texture with some potato chunks remaining. You can control thickness by how much you mash the potatoes and adjust milk quantities to your liking.