This German-Style Potato Soup with Sausage (Kartoffelsuppe) is hearty, rustic, and loaded with old-world charm. It’s the kind of soup that warms you all the way through on a gray day—rich with tender potatoes, sautéed leeks, and smoky sausage in a savory, lightly creamy broth. Think beer hall comfort meets weeknight practicality.

Serve it with grainy mustard and crusty rye bread, and you’ll feel halfway to Bavaria (without needing a passport or a pretzel the size of your face).

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German-Style Potato Soup with Sausage (Kartoffelsuppe) Ingredients

• 1 tablespoon butter or olive oil
• 1 small yellow onion, diced
• 1 leek, white and light green parts only, halved and sliced
• 2 cloves garlic, minced
• 1½ pounds Yukon Gold potatoes, peeled and diced
• 4 cups low-sodium chicken broth (or vegetable broth)
• ½ teaspoon caraway seeds (optional but traditional)
• ¾ teaspoon salt
• ½ teaspoon black pepper
• 1 bay leaf
• ¾ cup whole milk or half-and-half
• 8 oz smoked sausage or kielbasa, sliced into rounds
• Optional garnish: chopped parsley, cracked pepper, or a dollop of grainy mustard

Kitchen Tool Tips

Mandoline or sharp chef’s knife
Ideal for slicing leeks and sausage evenly for even cooking and a traditional, rustic presentation.

Immersion blender
Partially blend the soup to thicken the base while keeping some potato and sausage chunks intact.

Dutch oven or heavy-bottomed pot
Holds heat well for sautéing and simmering—perfect for a soup that starts with aromatics.

How to Make German-Style Potato Soup with Sausage

1. In a large soup pot, melt butter over medium heat. Sauté onion and leeks for 5–7 minutes, until soft and fragrant. Add garlic and cook for 1 more minute.
2. Stir in potatoes, broth, caraway seeds (if using), salt, pepper, and bay leaf. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes, until potatoes are tender.
3. Remove bay leaf. Blend about ⅓ of the soup using an immersion blender to create a thicker, creamy base.
4. Stir in milk and sausage slices. Simmer for 5–7 minutes until sausage is heated through and flavors meld.
5. Taste and adjust seasoning. Serve hot, garnished with parsley or mustard if desired.

Nutritional Information

Per serving:

• Calories: 410
• Fat: 24g
• Carbohydrates: 32g
• Protein: 17g
• Fiber: 4g
• Sodium: 790mg

How to Serve

Serve with crusty rye bread or soft pretzels and a smear of grainy mustard on the side. A cold German-style lager doesn’t hurt, either. Garnish with fresh parsley or cracked pepper for color and bite.

Storage

Fridge
Store in an airtight container for up to 4 days. The soup will thicken slightly as it rests.

Freezer
Freezes well for up to 2 months. Let cool before portioning. Reheat gently after thawing.

Reheating
Warm slowly on the stovetop or in the microwave, stirring occasionally. Add a splash of broth or milk to loosen if too thick.

FAQ

What kind of sausage is best?

Smoked German sausage like kielbasa, knackwurst, or bratwurst work beautifully. Even pre-cooked options are great here.

Can I skip the caraway seeds?

Yes—they’re traditional but optional. Omit if you’re not into that rye-bread flavor.

Can I make it vegetarian?

Sure! Use veggie broth and skip the sausage—or try a smoked plant-based sausage for that same flavor.

Do I need to blend the soup?

Blending a portion helps create a thick, hearty base. You can skip it if you prefer a fully brothy texture.

Can I add more vegetables?

Yes! Carrots, celery, or even shredded cabbage are often found in regional versions of Kartoffelsuppe.

Flavor Profile Breakdown

• Smoky & savory: From sausage and lightly sautéed aromatics
• Creamy & hearty: Blended potatoes and milk create a velvety base
• Mildly herbal: Optional caraway and bay leaf add a German-style lift
• Rustic & filling: Balanced between creamy and chunky textures