German Style Potato Soup
Warm, hearty, and brimming with flavor, German Style Potato Soup is the ultimate comfort food for chilly days. This rich and creamy soup combines tender chunks of potatoes, sweet carrots, and savory celery with smoky sausage, all simmered in a fragrant broth infused with fresh thyme, a hint of nutmeg, and a splash of heavy cream for luxurious texture. The balance of partially blended potatoes and hearty whole chunks creates a perfect mix of smoothness and satisfying bite. Garnished with fresh parsley and served alongside crusty bread, this one-pot wonder is a soul-soothing classic that’s easy to make, perfect for meal prep, and irresistibly delicious. Packed with traditional German-inspired flavors, this recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 5 medium (about 2 lbs) potatoes
- 14 oz (sliced into rounds) smoked sausage
- 1 large (diced) onion
- 3 medium (sliced) carrots
- 2 medium (sliced) celery stalks
- 2 minced garlic cloves
- 2 tablespoons butter
- 6 cups chicken broth
- 1 cup heavy cream
- 1 bay leaf
- 2 sprigs fresh thyme
- 2 tablespoons (chopped, for garnish) parsley
- 1 teaspoon (or to taste) salt
- 1 teaspoon (or to taste) black pepper
- 0.25 teaspoon nutmeg
Instructions
Peel and dice the potatoes into bite-sized cubes. Slice the smoked sausage into rounds. Dice the onion, and slice the carrots and celery into even pieces. Mince the garlic.
In a large pot or Dutch oven, melt the butter over medium heat. Add the sausage rounds and cook until lightly browned on both sides, about 5 minutes. Remove the sausage and set aside.
In the same pot, add the diced onion, carrots, celery, and garlic. Sauté until vegetables are softened and fragrant, about 6-8 minutes.
Stir in the potatoes, chicken broth, bay leaf, and thyme sprigs. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, or until the potatoes are tender.
Once the potatoes are cooked, remove the bay leaf and thyme sprigs. Use an immersion blender to partially blend the soup, leaving some potato chunks for texture. If using a regular blender, carefully transfer half of the soup to the blender, blend until smooth, and return it to the pot.
Stir in the heavy cream, nutmeg, salt, and black pepper. Add the cooked sausage back to the pot and let it heat through for 5 minutes.
Taste the soup and adjust seasonings as needed. Ladle into bowls and garnish with freshly chopped parsley. Serve warm with crusty bread or rolls.
Nutrition Facts
Calories |
6787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.2 g | 275% | |
| Saturated Fat | 98.9 g | 494% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 584 mg | 195% | |
| Sodium | 11260 mg | 490% | |
| Total Carbohydrate | 1031.4 g | 375% | |
| Dietary Fiber | 117.4 g | 419% | |
| Total Sugars | 88.3 g | ||
| Protein | 197.8 g | 396% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1222 mg | 94% | |
| Iron | 62.2 mg | 346% | |
| Potassium | 28597 mg | 608% | |
*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.
