German Potato Soup
Cozy up with a warm bowl of German Potato Soup, a hearty and traditional comfort food perfect for chilly days. This rustic soup combines tender potatoes, sweet carrots, aromatic leeks, and smoky kielbasa sausage simmered in a flavorful broth infused with garlic, celery, and a hint of nutmeg. The optional mashing or blending step adds a velvety creaminess to the texture while keeping it satisfyingly chunky. Finished with a sprinkle of fresh parsley, this one-pot wonder captures the essence of wholesome German cuisine. Quick to prepare and easy to customize, it’s an ideal dish for weeknight dinners or make-ahead meals. Keywords: German Potato Soup, hearty potato soup, traditional German recipe, kielbasa soup, comforting soup recipe.
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Recipe Information
Ingredients
- 1000 grams Potatoes (Yukon Gold or Russet)
- 200 grams Carrots
- 1 medium Leeks
- 2 stalks Celery stalks
- 1 medium Onion
- 3 cloves Garlic cloves
- 200 grams Smoked sausage (Kielbasa or similar)
- 1000 milliliters Chicken or vegetable broth
- 500 milliliters Water
- 30 grams Butter
- 1 tablespoon Olive oil
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 1 pinch Nutmeg (optional)
- 2 tablespoons Fresh parsley (chopped)
- 1 leaf Bay leaf
Instructions
Peel and dice the potatoes into bite-sized pieces. Peel and grate or finely chop the carrots. Slice the leek lengthwise, rinse thoroughly, and slice into thin rounds. Dice the celery and onion. Mince the garlic.
Slice the smoked sausage into bite-sized pieces and set aside.
In a large soup pot or Dutch oven, heat the olive oil and butter over medium heat. Add the diced onion, garlic, leek, celery, and carrots. Sauté for 5-7 minutes until softened and fragrant.
Add the potatoes, bay leaf, chicken or vegetable broth, and water to the pot. Stir well. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 15 minutes.
Add the smoked sausage to the soup and continue to simmer for an additional 15 minutes, or until the potatoes are tender.
Season the soup with salt, black pepper, and a pinch of nutmeg (if using). Stir well to combine.
Remove the bay leaf. If you prefer a creamier texture, use a potato masher to mash some of the potatoes directly in the pot, or use an immersion blender to partially blend the soup.
Taste and adjust the seasoning if necessary.
Serve the soup hot, garnished with a sprinkle of fresh parsley.
Nutrition Facts
Calories |
1973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.9 g | 119% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 8059 mg | 350% | |
| Total Carbohydrate | 238.6 g | 87% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 33.8 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 475 mg | 37% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 5587 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
