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–+ servings
Amanda Patel

German Potato Soup (Kartoffelsuppe)

A rustic, brothy German-style potato soup with tender vegetables, marjoram, and optional sausage. It's cozy, hearty, and perfect for weeknights or meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soup
Cuisine: German
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 large leek (white and light green part), sliced and rinsed
  • 1 medium onion, diced
  • 2 carrots, sliced into coins
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1.5 tsp dried marjoram
  • 2 lb waxy potatoes, peeled and ½-inch cubed
  • 6 cups low-sodium vegetable or chicken stock
  • 1 bay leaf
  • 1 tsp kosher salt, plus more to taste
  • 0.5 tsp black pepper
  • 2 tbsp chopped parsley
  • 8 oz beef smoked sausage, browned and sliced (optional)

Equipment

  • 5–6-quart pot or Dutch oven
  • wooden spoon
  • ladle
  • fine-mesh strainer (for rinsing leeks)
  • pan (if using sausage)

Method
 

  1. Heat olive oil in a large pot over medium heat. Add leek and onion with a pinch of salt. Cook for 6–7 minutes until translucent and sweet.
  2. Add carrots and celery; stir for 3–4 minutes until edges brighten. Add garlic and marjoram and cook for 30 seconds until fragrant.
  3. Add potatoes, stock, bay leaf, salt, and pepper. Simmer gently for 18–22 minutes until potatoes are fork-tender but not falling apart.
  4. In a separate pan, brown sausage slices for 3–4 minutes. Fold into soup or reserve as topping.
  5. Stir in chopped parsley and adjust seasoning. For thicker texture, mash a few potato cubes against the side of the pot.
  6. Serve hot in bowls, topped with more parsley or a squeeze of lemon if desired.

Nutrition

Calories: 285kcalCarbohydrates: 34gProtein: 9gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 720mgPotassium: 890mgFiber: 4gSugar: 4gVitamin A: 6200IUVitamin C: 28mgCalcium: 50mgIron: 2mg

Notes

Use white beans or shredded chicken instead of sausage for a protein boost. Mash a few potatoes for thicker texture. Keeps well for 3–4 days in the fridge or freeze for up to 3 months without the parsley. Add lemon juice before serving to brighten.

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