This German-style potato soup with sausage, called Kartoffelsuppe in Germany, is hearty and rustic. Tender potatoes, soft leeks, and smoky sausage simmer in a savory broth that is just a little creamy. It is the kind of soup that warms you up on a cold, gray day.

It takes under an hour and uses simple ingredients. Serve it with grainy mustard and crusty rye bread for a real German-style supper at home.

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Why This German Potato Soup Works

• Leeks add sweetness. Cooked slowly with onion, they give the broth a mild, sweet onion flavor.
• Smoked sausage brings big flavor. It is already cooked, so it only needs to heat through. The smoke seasons the whole pot.
• Partial blending makes it creamy. Blending about a third of the soup thickens it without heavy cream, and you still get chunks of potato.
• Caraway gives it a classic taste. These small seeds taste like rye bread and are common in German cooking.

Ingredients and Easy Swaps

Start with 1 tablespoon of butter or olive oil, a small yellow onion, one leek, and 2 cloves of garlic. The soup itself uses 1.5 pounds of peeled, diced Yukon Gold potatoes and 4 cups of low sodium chicken broth. Season with half a teaspoon of caraway seeds, salt, black pepper, and one bay leaf. To finish, you need three quarters of a cup of whole milk or half and half and 8 ounces of smoked sausage or kielbasa.

• Sausage: Kielbasa, knackwurst, or precooked bratwurst all work. If you use raw bratwurst, brown it first and cook it to 160°F before slicing.
• Leek: No leek? Use a second small onion.
• Broth: Vegetable broth works fine.
• Milk: Half and half makes it richer. Whole milk keeps it lighter.
• Caraway: It is optional. Leave it out if you do not like the rye bread flavor.

Helpful Kitchen Tools

Sharp chef’s knife
Slice the leeks and sausage evenly so everything cooks at the same rate.

Immersion blender
Blend part of the soup right in the pot to thicken it while keeping some chunks.

Dutch oven or heavy pot
It holds heat well for softening the onion and leeks, then keeps the soup at a steady simmer.

How to Make It at a Glance

1. Melt the butter and cook the onion and leek for 5 to 7 minutes. Add the garlic for 1 minute.
2. Add the potatoes, broth, caraway, salt, pepper, and bay leaf. Bring to a boil.
3. Simmer for 15 to 20 minutes until the potatoes are tender.
4. Remove the bay leaf and blend about a third of the soup.
5. Stir in the milk and sliced sausage. Simmer 5 to 7 minutes until the sausage is hot.

Taste and adjust the seasoning before serving. The full recipe card is below. Each of the 4 servings has about 410 calories and 17 grams of protein.

Common Mistakes to Avoid

• Gritty leeks. Dirt hides between the layers. Slice them first, then rinse the slices in a bowl of water and lift them out.
• Boiling after adding milk. A hard boil can make the milk curdle. Keep it at a gentle simmer.
• Blending it all. Blend only part of the soup, or it turns gluey and loses its rustic texture.
• Salting too early. Smoked sausage adds a lot of salt. Taste at the end before adding more.

Variations

• More vegetables: Add diced carrots and celery with the onion, or stir in shredded cabbage. Many regional versions include them.
• Bacon: Cook a few strips of chopped bacon first and use the fat in place of butter.
• Vegetarian: Use vegetable broth and skip the sausage, or use a smoked plant-based sausage.
• Herbs: A little fresh marjoram or dill at the end is very traditional.

What to Serve With It

Crusty rye bread or soft pretzels are perfect for dipping. Put a dish of grainy mustard on the table for the sausage. A crisp cucumber salad or a simple green salad with vinegar dressing cuts the richness. Top each bowl with chopped parsley or cracked pepper.

Make Ahead, Storage, and Reheating

Fridge: Store in an airtight container for up to 4 days. It will thicken as it sits.

Freezer: Cool it, portion it, and freeze for up to 2 months. Milk-based soups can separate a little after freezing. A good stir while reheating brings it back together.

Reheating: Warm slowly on the stove or in the microwave, stirring often. Add a splash of broth or milk if it is too thick.

Kartoffelsuppe FAQ

What kind of sausage is best?
A smoked German-style sausage like kielbasa or knackwurst is the easiest. Precooked bratwurst also works well.

Do I need to peel the potatoes?
The recipe calls for peeled potatoes for a smoother soup. Yukon Gold skins are thin, so you can leave them on for a more rustic bowl.

Can I use russet potatoes?
Yes. Russets break down more as they cook, so the soup ends up thicker and less chunky. You may not need to blend it at all. Check them a few minutes early so they do not fall apart.

Do I have to blend it?
No. Blending makes it thicker, but you can skip it for a brothier soup.

Can I make it in a slow cooker?
Yes. Soften the onion, leek, and garlic on the stove, then add them with the potatoes, broth, and spices. Cook on low for 6 to 8 hours. Blend part of it, then add the milk and sausage for the last 20 minutes.