My mother cooked German soups and Eintopfe (One-pot meals) all winter. Soups transform simple ingredients into flavorful and filling meals. German Potato Soup with Smoked Sausage is the perfect example of this. The humble potato, the Erd-Apfel, was a side dish at almost every meal. (Boiled, fried, mashed, Klöße…) We were the only ones in our neighborhood with a special potato bin in our kitchen to store them. Here, the potato takes center stage as the prime ingredient of the soup. Other root vegetables are included for flavor and color. And, of course, you can add a nice link of smoked sausage to satisfy those who don’t feel that a meal is complete without the addition of meat.
The second most important “ingredient” in the soup is Suppengrün. Think of this as the German version of the French Mirepoix or the Cajun Holy Trinity. In German grocery stores, Suppengrün, carrot, leek, and celeriac are sold as a bundle to act as a flavor base for many dishes. Since celeriac can be hard to find in American grocery stores, you can substitute a few celery stalks. Learn more about Suppengrün here-> Suppengrün
Add German Bread for a Complete Meal
Harry Baker’s Premium Krüstchen (Rolls)GermanShop24Harry’s Stone Oven Baked BreadGermanShop24Harry Seeded RollsGermanShop24Spelt flour bread with Sunflower SeedsGermanShop24
Potato Soup with Smoked Sausage
A simple soup made with humble ingredients that fills your tummy and warms your soul. A budget meal that doesn’t feel like you are giving up anything.

Potato Soup with Smoked Sausage
Equipment
- 1 Large Soup Pot or Dutch Oven
Ingredients
- 2 Tablespoons Butter
- 1 Bunch Suppengrün cleaned and diced 2 carrots, 1 leek, 1/4-1/2 celeriac
- 1 med Yellow onion diced
- 6 cups Water
- 3 pounds Russet Potatoes peel and dice
- 2 sprigs Fresh Thyme (or 1 teaspoon dried)
- 4 sprigs Fresh Parsley chopped, divided
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 pound Smoked Sausage
- 1 cube Vegetable Bouillon optional
Instructions
- Melt the butter in the soup pot over medium high heat. Add the diced Suppengrün, and the onion, then cook, stirring, until soft... 3-4 minutes.
- Add water, diced potatoes, thyme, 2/3 of parsley, salt, pepper, and sausage. (Add optional bouillon cube if you want stronger flavor). Bring to boil
- Reduce heat to low, and simmer for 30 minutes, until you can pierce the potatoes easily with a knife tip.
- Remove sausage and cut to slices. Remove the thyme stems. If you want a smooth soup, puree it now.
- Put the sausage slices back into the soup. Sprinkle with remaining parsley. Stir and serve.
Notes
Like this recipe? Find it and other great soup recipes in my Easy German Cookbook!
Easy German Cookbook
Looking for more easy German Recipes? Try my Easy German Cookbook! It’s packed with 80 traditional recipes made simple for the American Kitchen.
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