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Classic German Potato Soup with Sausage

Classic German potato soup with sausage in a white bowl garnished with fresh parsley
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Hearty and comforting, this classic German potato soup is loaded with tender Yukon Gold potatoes, smoky Kielbasa, and vegetables in a rich creamy broth. A rustic one-pot meal that comes together in about 40 minutes.

Ingredients

Scale
  • 1 tablespoon butter
  • 1 large onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 1 lb smoked sausage (like Kielbasa), sliced into rounds
  • 2 lbs Yukon Gold potatoes, peeled and diced into 1-inch pieces
  • 6 cups chicken broth (low sodium recommended)
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup heavy cream
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Melt butter in a large pot or Dutch oven over medium heat. Add diced onion, sliced carrots, and celery. Cook for 5 to 6 minutes, stirring occasionally, until softened and translucent.
  2. Add minced garlic and sliced sausage. Cook for 2 to 3 minutes, stirring often, until the sausage picks up light golden color on the edges and the garlic smells toasty.
  3. Add diced potatoes, chicken broth, dried thyme, and bay leaf. Stir to combine and bring to a gentle simmer over medium-high heat.
  4. Reduce heat to low, cover, and cook for 20 to 25 minutes until the potatoes are completely fork-tender. Check at 20 minutes by piercing a potato piece. It should slide off the fork with no resistance.
  5. Remove the bay leaf. Use a potato masher to gently mash about one third of the potatoes directly in the pot to thicken the broth while keeping a chunky, rustic texture.
  6. Stir in the heavy cream and keep the heat on low for 3 to 4 minutes, stirring gently, until warmed through. Do not bring to a boil after adding the cream.
  7. Season generously with salt and freshly ground black pepper. Ladle into bowls and top with freshly chopped parsley.

Notes

  • Yukon Gold potatoes work best because they hold their shape and naturally thicken the broth when partially mashed.
  • For a lighter version, substitute half-and-half or whole milk for the heavy cream.
  • If the soup is too thick, stir in extra chicken broth a splash at a time. If too thin, mash a few more potato pieces and simmer uncovered for 3 to 4 minutes.
  • Tastes even better the next day as the flavors continue to develop overnight.
  • Avoid fresh uncooked sausage in this recipe as it changes the texture of the broth. Stick with smoked sausage for best results.

Nutrition

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