German Potato Soup for the Crock Pot

Nutriscore Rating: 69/100

Warm, hearty, and irresistibly comforting, this German Potato Soup for the Crock Pot is the perfect dish to cozy up with on a chilly day. Packed with tender russet potatoes, sweet carrots, aromatic celery, and the savory goodness of smoked kielbasa sausage, this slow-cooked soup is a harmony of rich flavors and rustic texture. Seasoned with fragrant herbs like marjoram and thyme and finished with a splash of heavy cream, it strikes just the right balance of creamy and savory. The convenience of a crock pot allows the ingredients to simmer to perfection while you go about your day, making it an effortless yet deeply satisfying meal. Garnish with parsley and pair with crusty bread for a truly authentic touch to this traditional German-inspired dish. Perfect for family dinners or meal prepping, this recipe is a must-try for soup lovers craving comfort food!

Recipe Information

• Prep Time: 20 min
• Cook Time: N/A
• Total Time: 20 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

15 items

• 6 medium russet potatoes
• 3 medium carrots
• 3 celery stalks
• 1 large white or yellow onion
• 3 garlic cloves
• 12 oz smoked kielbasa sausage
• 6 cups unsalted chicken stock
• 2 bay leaves
• 1 tsp dried marjoram
• 1 tsp dried thyme
• 1 tsp salt
• 0.5 tsp ground black pepper
• 0.5 cup heavy cream
• 2 tbsp fresh parsley
• 1 tbsp olive oil or butter

📝 Instructions

10 steps

1. Peel and dice the potatoes into 1/2-inch cubes. Peel and slice the carrots into rounds. Dice the celery into small pieces. Finely chop the onion, and mince the garlic cloves.

2. Slice the kielbasa sausage into thin rounds and set aside.

3. Heat olive oil or butter in a skillet over medium heat. Add the diced onion and minced garlic. Sauté for 3-4 minutes until softened and fragrant.

4. Transfer the sautéed onion and garlic into the crock pot. Add the diced potatoes, carrots, celery, and sliced kielbasa.

5. Pour the chicken stock over the ingredients in the crock pot. Add the bay leaves, marjoram, thyme, salt, and black pepper. Stir gently to combine.

6. Cover the crock pot and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the potatoes and vegetables are tender.

7. Once the soup is cooked, taste and adjust the seasoning with additional salt or pepper if needed. Remove the bay leaves and discard.

8. Use a potato masher to slightly mash some of the potatoes in the soup to create a thicker consistency. Alternatively, use an immersion blender to blend a small portion of the soup.

9. Stir in the heavy cream to make the soup rich and creamy.

10. Serve hot, garnished with freshly chopped parsley. Pair with crusty bread or a side salad for a complete meal.

Nutrition Facts

1 serving (571.8g)

Calories		433
% Daily Value*
Total Fat		21.2 g	27%
	Saturated Fat	8.6 g	43%
	Polyunsaturated Fat	0.0 g
Cholesterol		47 mg	16%
Sodium		821 mg	36%
Total Carbohydrate		46.3 g	17%
	Dietary Fiber	4.6 g	16%
	Total Sugars	5.1 g
Protein		12.6 g	25%
Vitamin D		0.0 mcg	0%
Calcium		72 mg	6%
Iron		2.3 mg	13%
Potassium		1294 mg	28%

*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.

Source of Calories

Fat: 1143 cal (44.6%%)

Protein: 308 cal (12.0%%)

Carbs: 1108 cal (43.3%%)