German Potato and Sausage Soup
German potato and sausage soup makes humble potatoes and smoked sausage taste rich, smoky, and deeply cozy in one simple pot.
This is the kind of from scratch dinner that feels hearty without feeling fussy. The potatoes soften into the broth, the sausage adds a deep savory flavor, and the marjoram gives the soup its classic German comfort food aroma.
Why You’ll Love This Recipe
- Big flavor from simple ingredients: Smoked sausage, onion, leek, garlic, and marjoram build a rich broth fast.
- Cozy texture: Tender potatoes make the soup filling, while carrots and celery add gentle sweetness and bite.
- Easy one pot cooking: You brown, sauté, simmer, and finish everything in the same pot.
- Great for leftovers: The flavor gets even better after a night in the fridge.
Fabian’s Budget Tip: Use a smaller amount of smoked sausage and slice it thin. Browning the slices first spreads the smoky flavor through the whole pot, so the soup still tastes rich while keeping the cost low.
Ingredients (Serves 4)
- 12 oz (340 g) smoked sausage, sliced into coins
- 1 1/2 lb (680 g) potatoes, peeled or scrubbed and cut into bite size cubes
- 2 medium carrots, diced, about 1 cup (130 g)
- 2 celery stalks, diced, about 3/4 cup (75 g)
- 1 medium leek, white and light green parts sliced and rinsed, about 1 cup (90 g)
- 1 medium yellow onion, diced, about 1 cup (150 g)
- 3 garlic cloves, minced
- 6 cups (1.4 L) chicken broth
- 1 teaspoon (1 g) dried marjoram
- 3/4 teaspoon (4 g) salt, plus more to taste
- 1/2 teaspoon (1 g) black pepper
- 1/4 cup (15 g) fresh parsley, chopped
Step-by-Step Instructions
1. Brown the Smoked Sausage
Place a large soup pot over medium heat. Add the sliced smoked sausage in a single layer as much as possible. Cook for 3 to 5 minutes, stirring now and then, until the edges turn golden brown and the bottom of the pot smells smoky and savory.
Transfer the sausage to a plate. Leave the flavorful browned bits in the pot.
2. Sauté the Aromatics
Add the onion, leek, carrots, and celery to the same pot. Stir well so the vegetables pick up the sausage flavor. Cook for 6 to 8 minutes, until the onion looks glossy, the leek softens, and the carrots brighten in color.
Add the garlic and cook for 30 seconds. Stop when your kitchen smells like warm garlic, before the garlic turns brown.
3. Add Potatoes, Broth, and Marjoram
Stir in the potatoes, chicken broth, dried marjoram, salt, and black pepper. Scrape the bottom of the pot with a wooden spoon to lift up the browned bits. Those little bits give the broth its deep homemade taste.
4. Simmer Until Tender
Bring the soup to a gentle boil, then lower the heat to a steady simmer. Cook for 18 to 22 minutes, or until the potatoes and carrots feel tender when pierced with a fork.
The broth should look slightly cloudy from the potatoes, and the soup should smell herby, smoky, and comforting.
5. Return the Sausage and Finish with Parsley
Add the browned sausage back to the pot. Simmer for 3 to 5 minutes, just until the sausage heats through and the flavors come together.
Taste the broth and adjust the salt and pepper. Stir in the fresh parsley right before serving so it stays bright and fresh.
Expert Troubleshooting & FAQs
Can I use a different smoked sausage?
Yes. Kielbasa, smoked bratwurst, or any fully cooked smoked sausage works well. Choose one with a strong smoky flavor because it seasons the whole pot.
Why does my soup taste flat?
It likely needs more salt, more pepper, or a little more time to simmer. Potatoes absorb seasoning, so taste the broth after the potatoes turn tender and adjust at the end.
How can I make the soup thicker?
Mash a small scoop of potatoes against the side of the pot and stir it back in. This thickens the broth naturally without cream or flour.
How do I keep leek from making the soup gritty?
Slice the leek first, then rinse it well in a bowl of cold water. Lift the leek out with your hands so the grit stays at the bottom of the bowl.
Can I freeze German potato and sausage soup?
You can freeze it, but the potatoes may soften after thawing. For the best texture, store it in the fridge for up to 4 days and reheat gently on the stove.
Estimated Nutritional Facts
These values are rough estimates per serving and will vary based on the sausage and broth you use.
- Calories: about 390
- Protein: about 17 g
- Carbs: about 42 g
- Fats: about 18 g
German Potato and Sausage Soup
Ingredients
- 12 oz (340 g) smoked sausage, sliced into coins
- 1 1/2 lb (680 g) potatoes, peeled or scrubbed and cut into bite size cubes
- 2 medium carrots, diced, about 1 cup (130 g)
- 2 celery stalks, diced, about 3/4 cup (75 g)
- 1 medium leek, white and light green parts sliced and rinsed, about 1 cup (90 g)
- 1 medium yellow onion, diced, about 1 cup (150 g)
- 3 garlic cloves, minced
- 6 cups (1.4 L) chicken broth
- 1 teaspoon (1 g) dried marjoram
- 3/4 teaspoon (4 g) salt, plus more to taste
- 1/2 teaspoon (1 g) black pepper
- 1/4 cup (15 g) fresh parsley, chopped
Instructions
- 1. Brown the Smoked Sausage. Place a large soup pot over medium heat. Add the sliced smoked sausage in a single layer as much as possible. Cook for 3 to 5 minutes, stirring now and then, until the edges turn golden brown and the bottom of the pot smells smoky and savory. Transfer the sausage to a plate. Leave the flavorful browned bits in the pot.
- 2. Sauté the Aromatics. Add the onion, leek, carrots, and celery to the same pot. Stir well so the vegetables pick up the sausage flavor. Cook for 6 to 8 minutes, until the onion looks glossy, the leek softens, and the carrots brighten in color. Add the garlic and cook for 30 seconds. Stop when your kitchen smells like warm garlic, before the garlic turns brown.
- 3. Add Potatoes, Broth, and Marjoram. Stir in the potatoes, chicken broth, dried marjoram, salt, and black pepper. Scrape the bottom of the pot with a wooden spoon to lift up the browned bits. Those little bits give the broth its deep homemade taste.
- 4. Simmer Until Tender. Bring the soup to a gentle boil, then lower the heat to a steady simmer. Cook for 18 to 22 minutes, or until the potatoes and carrots feel tender when pierced with a fork. The broth should look slightly cloudy from the potatoes, and the soup should smell herby, smoky, and comforting.
- 5. Return the Sausage and Finish with Parsley. Add the browned sausage back to the pot. Simmer for 3 to 5 minutes, just until the sausage heats through and the flavors come together. Taste the broth and adjust the salt and pepper. Stir in the fresh parsley right before serving so it stays bright and fresh.
