Satisfying German Potato Soup with Sausage

There’s something about a bowl of soup that makes everything feel right in the world. When it’s cold outside and everyone’s rushing around, I love knowing I have a pot of German potato soup simmering on the stove. It fills the house with the most incredible smell and brings everyone to the table without me having to yell up the stairs.

This isn’t one of those light, brothy soups. This is the kind that sticks to your ribs and makes you want seconds. The combination of smoky sausage, crispy bacon, and tender potatoes in a creamy broth hits differently than your average soup. It’s hearty enough to be dinner on its own with some crusty bread on the side.

The best part? Most of it happens in one pot. You brown the bacon and sausage, throw in your vegetables, add the broth and potatoes, and let everything cook together. No fancy techniques or complicated steps. Just good, solid comfort food that tastes like you spent way more time on it than you actually did.

What Kind of German Sausage Should I Use?

For this soup, you’ll want to use a traditional German sausage like bratwurst, knockwurst, or smoked kielbasa. Bratwurst gives you a mild, slightly sweet flavor that pairs nicely with the potatoes, while knockwurst has a garlicky kick that adds extra depth to the broth. If you’re looking for something with a smoky flavor, go with kielbasa – it’s already cooked, so it just needs to be sliced and heated through. You can find these sausages in most grocery stores, either in the deli section or near the hot dogs, and any of them will give you that authentic German taste you’re looking for.

Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• German sausage: If you can’t find German sausage like bratwurst or knockwurst, kielbasa or smoked sausage work great as substitutes. Regular Italian sausage will change the flavor profile a bit but still tastes good.
• Bacon: You can skip the bacon if needed and just add a tablespoon more butter for cooking the vegetables. The soup won’t have that smoky depth, but it’ll still be tasty.
• Leek: Don’t have leeks? Use an extra onion or add a couple of chopped green onions instead. The flavor will be slightly different but works just fine.
• Half & half: Whole milk, heavy cream, or even sour cream can replace the half & half. If using sour cream, stir it in off the heat to prevent curdling.
• Marjoram: Marjoram gives this soup its German character, but if you don’t have it, use thyme or a mix of thyme and oregano. The taste will be a little different but still delicious.
• Potatoes: Any potato variety works here – russets, Yukon golds, or red potatoes all hold up well in soup. Just keep the pieces roughly the same size for even cooking.

Watch Out for These Mistakes While Cooking

The biggest mistake when making German potato soup is cutting your potatoes into uneven pieces, which means some will turn to mush while others stay hard – aim for uniform 1/2-inch cubes so everything cooks at the same rate.

Don’t skip browning the sausage properly in step 2, as those caramelized bits add serious flavor to the soup, and make sure to scrape up any browned bits from the bottom of the pot when you add the broth.

Another common error is adding the half & half too early or letting the soup boil after adding it, which can cause the cream to curdle and look grainy – keep the heat low during that final simmer.

If your soup turns out too thin, use a potato masher to break up some of the cooked potatoes right in the pot, which will naturally thicken the broth without needing flour or cornstarch.

What to Serve With German Potato Soup?

This hearty soup is pretty filling on its own, but I love serving it with a thick slice of crusty rye bread or a soft pretzel roll for dipping. A simple side salad with a tangy vinaigrette helps cut through the richness of the soup and adds a nice fresh contrast. If you want to go all-in on the German theme, try pairing it with some sauerkraut on the side or a warm German potato salad. For a lighter option, steamed green beans or roasted Brussels sprouts work really well alongside this comforting bowl.

Storage Instructions

Store: This soup actually gets better after a day or two in the fridge! Keep it in an airtight container for up to 4 days. The flavors really meld together nicely, making it perfect for meal prep or enjoying as leftovers throughout the week.

Freeze: You can freeze this soup for up to 3 months in freezer-safe containers or bags. Just note that the potatoes might change texture slightly after freezing, becoming a bit softer, but the taste will still be great. I like to freeze it in individual portions for easy grab-and-go lunches.

Reheat: Warm it up on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions, but I find the stovetop works best. If the soup seems too thick after storing, just add a splash of chicken broth or water to thin it out.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2250-2450
• Protein: 75-85 g
• Fat: 150-165 g
• Carbohydrates: 150-170 g

Ingredients

For the soup:

• 10 oz bacon (cut into 1/2-inch pieces)
• 10 oz sausage (I prefer Hillshire Farm smoked sausage)
• 2.5 tbsp butter (I like Kerrygold unsalted butter for this)
• 1 large onion
• 4 carrots
• 2 celery stalks
• 1.25 cup leek (white and light green parts only)
• 4 garlic cloves
• 4 cups chicken broth
• 2.25 lb potatoes (peeled and cut into 1/2-inch cubes)
• 2 bay leaves
• 2 tsp marjoram
• 0.75 tsp salt
• 0.5 tsp pepper
• 0.5 tsp nutmeg
• 1/2 cup half & half (makes it extra creamy and rich)

For the garnish:

• 1/4 cup parsley

Step 1: Prep All Vegetables and Aromatics

• 2.25 lb potatoes
• 1 large onion
• 4 carrots
• 2 celery stalks
• 1.25 cup leek
• 4 garlic cloves

Peel and cut potatoes into 1/2-inch cubes, then place in a bowl of cold water to prevent discoloration—this also removes excess starch for a cleaner broth.

While potatoes soak, dice the onion, cut carrots into rounds or half-moons, chop celery, slice the leek (white and light green parts only) into thin half-moons and rinse thoroughly to remove any sand, and mince the garlic cloves.

Having everything prepped before you start cooking ensures smooth, uninterrupted workflow.

Step 2: Render Bacon and Brown Sausage

• 10 oz bacon
• 10 oz sausage

In a large pot over medium heat, cook the bacon pieces until crisp, about 8-10 minutes, stirring occasionally.

Remove with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the pot.

Cut the sausage into 1/4-inch rounds and brown them in the remaining fat for 3-4 minutes until lightly colored.

Remove the sausage and set aside with the bacon—you’re building a rich, meaty foundation for the soup.

Step 3: Build the Aromatic Base

• 2.5 tbsp butter
• 1 large onion
• 4 carrots
• 2 celery stalks
• 1.25 cup leek
• 4 garlic cloves

Add the butter to the pot and let it melt over medium heat.

Add the diced onion, carrots, celery, and leek, cooking for 4 minutes while stirring occasionally—the butter helps these vegetables release their flavors gently.

Then add the minced garlic and cook for 1 minute more until fragrant.

This slow, methodical approach to sautéing creates a deeply flavorful base rather than rushing the vegetables at high heat.

Step 4: Build and Simmer the Soup Base

• 4 cups chicken broth
• 2.25 lb potatoes
• 2 bay leaves
• 2 tsp marjoram
• 0.75 tsp salt
• 0.5 tsp pepper
• 0.5 tsp nutmeg

Pour in the chicken broth and add the drained potatoes (discard the soaking water).

Add the bay leaves, marjoram, salt, pepper, and nutmeg, stirring well to combine.

Bring to a boil over medium-high heat, then reduce heat to medium-low and cover the pot with a lid.

Simmer for 10-15 minutes until the potatoes are tender enough to break easily with a fork but still hold their shape—don’t overcook or they’ll become mushy and the broth will be cloudy.

Step 5: Finish with Meat and Cream

• cooked bacon from Step 2
• cooked sausage from Step 2
• 1/2 cup half & half

Return the cooked bacon and sausage from Step 2 to the pot, then stir in the half & half to create a rich, creamy consistency.

Simmer gently for 5 minutes, stirring occasionally to distribute the cream evenly and warm everything through.

I always add the cream toward the end to prevent it from breaking or separating if the soup boils too vigorously—gentle heat is key here.

Step 6: Season and Serve

• 1/4 cup parsley

Taste the soup and adjust seasoning with additional salt, pepper, or marjoram as needed.

Remove the bay leaves, then ladle the soup into bowls and garnish generously with fresh parsley.

Serve hot and enjoy the warm, comforting flavors of this classic German-style soup.

Satisfying German Potato Soup with Sausage

Delicious Satisfying German Potato Soup with Sausage recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 7 servings

Calories 2350 kcal

Ingredients

  

For the soup::

• 10 oz bacon (cut into 1/2-inch pieces)
• 10 oz sausage (I prefer Hillshire Farm smoked sausage)
• 2.5 tbsp butter (I like Kerrygold unsalted butter for this)
• 1 large onion
• 4 carrots
• 2 celery stalks
• 1.25 cup leek (white and light green parts only)
• 4 garlic cloves
• 4 cups chicken broth
• 2.25 lb potatoes (peeled and cut into 1/2-inch cubes)
• 2 bay leaves
• 2 tsp marjoram
• 0.75 tsp salt
• 0.5 tsp pepper
• 0.5 tsp nutmeg
• 1/2 cup half & half (makes it extra creamy and rich)

For the garnish::

• 1/4 cup parsley

Instructions

 

• Peel and cut potatoes into 1/2-inch cubes, then place in a bowl of cold water to prevent discoloration—this also removes excess starch for a cleaner broth. While potatoes soak, dice the onion, cut carrots into rounds or half-moons, chop celery, slice the leek (white and light green parts only) into thin half-moons and rinse thoroughly to remove any sand, and mince the garlic cloves. Having everything prepped before you start cooking ensures smooth, uninterrupted workflow.
• In a large pot over medium heat, cook the bacon pieces until crisp, about 8-10 minutes, stirring occasionally. Remove with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the pot. Cut the sausage into 1/4-inch rounds and brown them in the remaining fat for 3-4 minutes until lightly colored. Remove the sausage and set aside with the bacon—you're building a rich, meaty foundation for the soup.
• Add the butter to the pot and let it melt over medium heat. Add the diced onion, carrots, celery, and leek, cooking for 4 minutes while stirring occasionally—the butter helps these vegetables release their flavors gently. Then add the minced garlic and cook for 1 minute more until fragrant. This slow, methodical approach to sautéing creates a deeply flavorful base rather than rushing the vegetables at high heat.
• Pour in the chicken broth and add the drained potatoes (discard the soaking water). Add the bay leaves, marjoram, salt, pepper, and nutmeg, stirring well to combine. Bring to a boil over medium-high heat, then reduce heat to medium-low and cover the pot with a lid. Simmer for 10-15 minutes until the potatoes are tender enough to break easily with a fork but still hold their shape—don't overcook or they'll become mushy and the broth will be cloudy.
• Return the cooked bacon and sausage from Step 2 to the pot, then stir in the half & half to create a rich, creamy consistency. Simmer gently for 5 minutes, stirring occasionally to distribute the cream evenly and warm everything through. I always add the cream toward the end to prevent it from breaking or separating if the soup boils too vigorously—gentle heat is key here.
• Taste the soup and adjust seasoning with additional salt, pepper, or marjoram as needed. Remove the bay leaves, then ladle the soup into bowls and garnish generously with fresh parsley. Serve hot and enjoy the warm, comforting flavors of this classic German-style soup.