German Potato Soup with Sausage: Hearty, Simple Recipe

German potato soup with sausage is a hearty, home-style soup of tender potatoes, vegetables, broth, and savory bratwurst, often seasoned with marjoram. Versions of Kartoffelsuppe vary by region and household; this one is gently creamy, filling, and easy to adapt with the sausage or vegetables you have.

Ingredients

1½ lb (680 g) raw pork bratwurst, about 4 links; choose uncooked links so they brown in the pot and flavor the broth.
2 tablespoons (30 ml) olive oil or neutral cooking oil, divided as needed.
1 medium yellow onion, about 1 cup chopped (150 g).
2 medium carrots, peeled and diced, about 1 cup (130 g).
2 celery ribs, diced, about ¾ cup (90 g).
2 garlic cloves, finely chopped (about 6 g).
2½ lb (1.13 kg) Yukon Gold potatoes, peeled if desired and cut into ½-inch (1.25 cm) cubes.
6 cups (1.4 L) low-sodium chicken broth or vegetable broth.
1 bay leaf.
1 teaspoon dried marjoram (1 g), a classic savory herb for this style of soup.
½ teaspoon caraway seeds (about 1 g), lightly crushed; optional, but they add a warm, earthy note.
1 teaspoon fine salt (6 g), plus more to taste; use less at first if your broth is salty.
½ teaspoon freshly ground black pepper (about 1 g).
½ cup (120 ml) heavy cream or half-and-half, for a softer, creamier finish.
2 tablespoons chopped fresh parsley (about 8 g), for serving.
Whole-grain mustard, about 1 teaspoon per bowl, optional for serving.

Instructions

Prepare the vegetables, about 25 minutes. Dice the onion, carrots, and celery into small, fairly even pieces so they soften at the same pace. Cut the potatoes into ½-inch cubes; larger chunks will take longer to become tender. Chop the garlic and measure the broth and seasonings before you start cooking. If you prefer a rustic soup, leave the potato skins on after scrubbing them well.
Brown and cook the bratwurst, about 10 minutes. Heat a large, heavy soup pot or Dutch oven over medium heat and add about 1 tablespoon of oil. Add the bratwurst links and turn them regularly until browned on several sides and cooked through. The USDA FSIS safe minimum internal temperature for ground pork sausage is 160°F (71°C); check the center of the thickest link with a food thermometer. Transfer the sausages to a plate. When cool enough to handle, slice them into bite-size rounds.
Soften the vegetables, about 7 minutes. Add the remaining oil to the pot if it looks dry. Stir in the onion, carrots, and celery, scraping up browned bits left by the sausage. Cook over medium heat until the onion is translucent and the carrots begin to soften, about 5 minutes. Add the garlic and cook for 30 seconds, stirring so it does not scorch. Stir in the marjoram, caraway if using, salt, and pepper.
Simmer the potatoes, about 18 minutes. Add the diced potatoes, broth, and bay leaf. Bring the liquid to a boil, then reduce the heat to maintain a steady, gentle simmer. Partially cover the pot and cook until the potato cubes are tender when pierced with a fork, usually 16 to 20 minutes. Check a few pieces from different parts of the pot; if the centers are still firm, simmer for another couple of minutes.
Make the broth creamy, about 3 minutes. Remove and discard the bay leaf. Use a potato masher to crush some of the potatoes directly in the pot, leaving plenty of intact pieces. A few presses thicken the broth while keeping the soup chunky. For a smoother bowl, mash more thoroughly, but avoid vigorous blending for a long time because potatoes can become gluey.
Add the sausage, about 5 minutes. Stir the sliced bratwurst into the soup and let it simmer gently until hot. Taste the broth and adjust the salt and pepper. If it has become thicker than you like, stir in warm broth or water a little at a time. Keep the heat low rather than boiling hard, which can break up the potatoes and make the sausage tough.
Finish with cream, about 2 minutes. Lower the heat and stir in the cream. Warm the soup until steaming, but do not let it boil. Taste once more, then ladle into bowls and finish with parsley. Serve mustard at the table so each person can add a small spoonful to their bowl if they like.

Tips

Cut the potatoes evenly. Similar-size pieces cook at a similar rate, so you are less likely to end up with hard centers and disintegrating edges. Yukon Gold potatoes hold their shape while still mashing easily. Russets work too and make the broth starchier and thicker, so add a little extra broth if needed.
Control the salt near the end. Bratwurst and store-bought broth can both be salty. Starting with low-sodium broth and tasting after the sausage has been added gives you better control than salting heavily at the beginning. A little black pepper or parsley can sharpen the flavor without adding more salt.
Use a gentle simmer. A rolling boil can break up the potato cubes and make the broth cloudy or overly thick. Once the soup comes to a boil, turn the burner down until you see occasional bubbles. Stir occasionally, especially near the bottom of the pot.
Choose a sensible sausage substitute. If raw bratwurst is unavailable, use fully cooked smoked sausage such as kielbasa. Slice it and brown it briefly before setting it aside; it will bring a smokier, saltier flavor than fresh bratwurst, so taste before adding extra salt. Reheat any leftover soup to 165°F (74°C).

Serving Suggestions

Serve the soup hot in deep bowls, with parsley and a little mustard on the side. Dark rye bread, crusty sourdough, or a seeded roll is useful for catching the creamy broth; a simple green salad with a sharp vinaigrette balances the richness. For a more substantial meal, offer sliced radishes or cucumber salad alongside it. If serving guests, keep extra broth warm so anyone who prefers a thinner soup can loosen their portion at the table.

The finished soup is filling enough to serve as a main course, but portion size can vary depending on what else is on the table. A modest bowl with bread works well for lunch, while a larger serving with a salad makes a straightforward dinner. Add mustard gradually: its tang is a pleasant contrast to the potatoes, but too much can overwhelm the mild marjoram and sausage flavor.

Variations

For a more rustic, less creamy version, omit the cream and mash a few extra potatoes to thicken the broth. You can also replace the cream with whole milk, though the soup will be lighter; stir it in over low heat and avoid boiling. For a dairy-free pot, leave out the cream and use vegetable broth, or finish with a small splash of unsweetened oat cream. Its flavor is slightly sweeter, so add it gradually and taste.

To add another vegetable, stir in 1 cup (about 150 g) of diced leek with the onion, or add 1 cup (about 120 g) of frozen peas during the final few minutes. A small pinch of nutmeg is another traditional-feeling seasoning, but start with just ⅛ teaspoon (about 0.25 g) because it can dominate quickly. For a smokier result, use smoked sausage instead of bratwurst; for a milder one, use chicken bratwurst and follow the package directions and safe cooking temperature for that product. These are practical adaptations, not a single definitive version: German potato soups vary across regions and kitchens.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, storing the soup in a covered, shallow container so it cools promptly. It keeps for 3 to 4 days in the refrigerator. The potatoes may absorb broth as the soup sits, so expect it to thicken; add a splash of water or broth when reheating. Warm single portions in a saucepan over medium-low heat, stirring often, or microwave in a covered, microwave-safe bowl in short intervals, stirring between intervals. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer.

You can freeze the soup for about 2 to 3 months for best quality, though potatoes and cream may become grainy or separate after thawing. For a better texture, freeze the soup before adding the cream, then thaw it overnight in the refrigerator, heat it thoroughly, and stir in fresh cream at the end. If the soup is already creamy, thaw and reheat it gently while stirring; the texture may not be quite as smooth, but it will still be suitable to eat when handled and reheated safely.

Frequently Asked Questions

What potatoes are best for German potato soup?
Yukon Gold potatoes are a dependable choice because they become tender and creamy but generally keep their shape in small cubes. Russets are also suitable if you like a thicker, starchier broth; mash them gently and add more liquid if the soup tightens as it simmers. Red potatoes can be used, though they stay firmer and produce a less creamy texture.

Can I make this soup ahead?
Yes. Cook the soup through the sausage step, cool it promptly, and refrigerate it for up to 3 to 4 days. For the best texture, leave the cream out until reheating. Warm the soup gently, bring leftovers to 165°F (74°C), and then stir in the cream off the boil. The potatoes will continue to absorb liquid, so keep broth nearby to thin it.

Can I make it with cooked sausage?
Yes. Use about 1½ lb (680 g) of fully cooked smoked sausage, slice it, and brown it briefly in the pot before setting it aside. Since smoked sausage is already cooked, this step is for browning and flavor rather than cooking it from raw. It is saltier and more smoky than fresh bratwurst, so wait until the soup is nearly finished before adjusting the seasoning.

How do I keep the soup from turning gluey?
Do not blend the whole pot for a long time. Potato starch thickens the soup naturally, and aggressive blending can make the texture pasty. Instead, mash a few ladlefuls of potato against the side of the pot or use a potato masher for just a few strokes. Keep the soup at a gentle simmer and add broth if it gets too thick.

Can I make German potato soup without cream?
Yes. The recipe is still satisfying without cream because the mashed potatoes thicken the broth. For a smoother finish without dairy, mash a little more potato or add a small amount of unsweetened oat cream. If you use a different plant-based cream, check that it is unsweetened and unflavored so it does not add an unexpected taste.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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