We Love A Big Bowl Of Hot German Potato Soup!
If you are searching for a thick and hearty soup that is sure to warm you up, look no further than our German potato soup recipe!
Inspired by Lisa’s love for potato soups – which she ate growing up – this recipe is loaded up with celery root, fresh parsley, carrots, leek, and potatoes, of course!
Soups are an important topic on this site given that we both grew up eating hearty soups.
Recipe Tips + Variations
Of course, this is not the only way to make potato soup – although it is a more common way to cook up potato soup in Germany.
There are lots of different variations for German potato soup that include different versions/substitutions on the ingredients below.
Some recipes add different vegetables while in others you puree the potatoes and vegetables. When it comes to meat, there are also different options.
Traditional choices would be wiener or frankfurter sausages. However, these might not be that widely available depending on where you live. You can even skip the meat completely – the potato soup will taste amazing without it.
As for storage, this soup keeps well in the fridge.
If you made a lot, you can also freeze some of the soup. To be honest, we have never had this recipe last more than the very next day when we make it.
It is just such a good blend of hearty while somehow still feeling like a lighter meal that doesn’t make you feel bloated. We hope you enjoy this version of German potato soup!
For more great German potato recipes or soup recipes, try some of these out and let us know what you think:
- German Lentil Soup – A filling soup packed with potatoes, ham, carrots, and lentils
- Schupfnudeln – German potato noodles served pan-fried in butter!
- German Green Bean Soup – A classic green bean soup in a light, yummy broth
- Easy Cabbage Potato Soup – A light ands simple soup with cabbage and potatoes
German Potato Soup
- 2 pounds potatoes, starchy
- 2 medium-sized yellow onions
- 3 medium-sized carrots
- 1 leek
- 1 small celery root
- 4 wiener/frankfurter sausages
- 2 tablespoons oil
- 4 cups vegetable broth, approximately
- 1/4 cup whipping cream
- 1/2 cup chopped parsley, approximately
- 1 teaspoon salt, more to taste
- 1/2 teaspoon pepper, more to taste
- 1/2 teaspoon nutmeg
- Peel, wash, and cut the potatoes into approx. 1/4 – 1/2 inch sized cubes. Peel and finely chop the onion. Wash the other vegetables (leek, celery root, carrots), peel where necessary/desired, and chop them into small cubes or rings as well.
- Heat 2 tablespoons of oil in a large pot, add the onions and sauté them for a few minutes until they become translucent. Add the potatoes and other vegetables and sauté for 2-3 minutes as well.
- Now add your vegetable broth to the pot. The broth should just cover all the vegetables. In our case, this was 4 cups of vegetable broth – but it might be slightly more or less for you.
- Bring everything to a low boil, then turn down the heat and let the soup simmer for around 20 minutes with the lid on. Stir occasionally.
- In the meantime, cut the sausages into slices. Also, wash and chop the parsley.
- After the 20 minutes, add the sliced sausage, chopped parsley, whipping cream (NOT sweet already "whipped" cream), salt, pepper, and nutmeg to the soup – then give it a stir. Let everything simmer for 5 more minutes until the sausages are heated. Add more salt and/or pepper to taste, if desired.
- You can garnish the soup with some more fresh parsley before serving.
- There are different versions of German potato soups – this is a less creamy one. If you want to make a creamier version, you can puree all or part of the soup before you add the sausages and parsley.
- You can also add other sausages than wiener or frankfurter – these are just some of the traditional choices that we would add. If you want to make a vegetarian version, just skip the meat. For a vegan version, you can either also skip the cream or substitute it with vegan cooking cream.
- Leeks can be tough to clean as they have excess dirt inside the layers so be sure to thoroughly wash the leek (especially the top section) layer by layer.
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.