German-Style Potato Sausage Soup – Cozy, Hearty, and Simple
This German-style potato sausage soup is the kind of meal that warms you from the inside out. It’s hearty without being heavy, and it brings together comforting ingredients in a way that feels familiar and satisfying. Think tender potatoes, savory sausage, and soft aromatics simmered in a flavorful broth with just enough cream to make it velvety.
It’s great for weeknights, meal prep, or feeding a crowd. If you want something that feels homemade and wholesome without a lot of fuss, this is it.
German-Style Potato Sausage Soup - Cozy, Hearty, and Simple
Ingredients
Method
- Brown the sausage. Heat a large pot or Dutch oven over medium heat. Add the sausage and cook until nicely browned on both sides, about 5–7 minutes.Transfer to a plate, leaving any fat in the pot.
- Sauté aromatics. Add butter to the pot. Stir in onion, leeks, carrots, and celery with a pinch of salt. Cook until softened and lightly golden, 6–8 minutes.Add garlic and cook 30 seconds until fragrant.
- Bloom spices. Sprinkle in caraway seeds and stir for 20–30 seconds. This wakes up their flavor without burning.
- Add potatoes and broth. Stir in potatoes, then pour in the broth. Add the bay leaf.Bring to a boil, then reduce to a simmer.
- Simmer until tender. Cook uncovered for 15–20 minutes, stirring occasionally, until the potatoes are fork-tender.
- Partially mash for body. Use a potato masher to gently mash a few scoops of potatoes in the pot. Don’t overdo it—just enough to thicken the soup naturally.
- Stir in sausage and enrich. Return the sausage to the pot. Add mustard and cream. Simmer 3–5 minutes to warm through and meld flavors.Adjust thickness with a splash of broth or cream as needed.
- Brighten and season. Turn off the heat. Stir in vinegar and fresh dill or parsley. Taste and season with salt and pepper.The vinegar should lift the flavor without making the soup tangy.
- Serve. Ladle into bowls and top with chives if you like. Serve with crusty bread for dipping.
Why This Recipe Works
This soup balances richness and freshness. The sausage browns first, which builds a deep, savory base.
Potatoes soak up that flavor and release starch, naturally thickening the broth. A splash of cream adds body, while mustard and vinegar bring brightness so the soup never tastes flat. Fresh dill or parsley at the end adds a clean herbal note that keeps each spoonful lively.
It also uses common pantry items and a few classic German flavors—caraway, mustard, and a mild smoked sausage.
Everything cooks in one pot, and it holds up well if you want leftovers. The result is a rustic soup that tastes like it simmered all day, even if you only have about 45 minutes.
What You’ll Need
- Smoked sausage (kielbasa, knackwurst, or bratwurst), sliced into half-moons – about 12 ounces
- Unsalted butter or neutral oil – 2 tablespoons
- Yellow onion, finely chopped – 1 medium
- Leeks, white and light green parts only, sliced and rinsed – 1 medium (optional but recommended)
- Carrots, diced – 2 medium
- Celery, diced – 2 ribs
- Garlic, minced – 3 cloves
- Potatoes, peeled and cut into 1/2-inch cubes – 2 pounds (waxy or all-purpose like Yukon Gold)
- Chicken or vegetable broth – 6 cups
- Bay leaf – 1
- Caraway seeds – 1/2 teaspoon (optional but traditional)
- Dijon or German mustard – 1 tablespoon
- Heavy cream or half-and-half – 1/2 to 3/4 cup
- Apple cider vinegar – 1 to 2 teaspoons (to taste)
- Fresh dill or parsley, chopped – 2 tablespoons
- Salt and black pepper – to taste
- Chives, thinly sliced – for garnish (optional)
- Crusty bread – for serving (optional)
Step-by-Step Instructions
- Brown the sausage. Heat a large pot or Dutch oven over medium heat. Add the sausage and cook until nicely browned on both sides, about 5–7 minutes.Transfer to a plate, leaving any fat in the pot.
- Sauté aromatics. Add butter to the pot. Stir in onion, leeks, carrots, and celery with a pinch of salt. Cook until softened and lightly golden, 6–8 minutes.Add garlic and cook 30 seconds until fragrant.
- Bloom spices. Sprinkle in caraway seeds and stir for 20–30 seconds. This wakes up their flavor without burning.
- Add potatoes and broth. Stir in potatoes, then pour in the broth. Add the bay leaf.Bring to a boil, then reduce to a simmer.
- Simmer until tender. Cook uncovered for 15–20 minutes, stirring occasionally, until the potatoes are fork-tender.
- Partially mash for body. Use a potato masher to gently mash a few scoops of potatoes in the pot. Don’t overdo it—just enough to thicken the soup naturally.
- Stir in sausage and enrich. Return the sausage to the pot. Add mustard and cream. Simmer 3–5 minutes to warm through and meld flavors.Adjust thickness with a splash of broth or cream as needed.
- Brighten and season. Turn off the heat. Stir in vinegar and fresh dill or parsley. Taste and season with salt and pepper.The vinegar should lift the flavor without making the soup tangy.
- Serve. Ladle into bowls and top with chives if you like. Serve with crusty bread for dipping.
Keeping It Fresh
Let the soup cool to room temperature, then store it in an airtight container in the fridge for up to 4 days. It will thicken as it sits; thin with a splash of broth or water when reheating.
Reheat gently over medium-low heat to avoid curdling the dairy.
For freezing, skip the cream during the initial cook. Freeze up to 2 months. Reheat and add the cream and vinegar just before serving for the best texture.
If the potatoes become a bit soft after thawing, that’s normal—partially mashing helps create a consistent, creamy body.
Why This is Good for You
This soup is satisfying without being over-the-top. Potatoes provide fiber and potassium, while carrots, leeks, and celery bring vitamins and antioxidants. Using a moderate amount of cream keeps the soup silky rather than heavy. If you choose a leaner sausage or a chicken-based one, you can cut saturated fat while keeping the flavor strong.
It’s also a balanced meal in one bowl: protein from sausage, complex carbs from potatoes, and plenty of vegetables.
Pair with a simple green salad and you’ve got a complete, comforting dinner that feels nourishing and grounded.
Pitfalls to Watch Out For
- Under-seasoning. Potatoes absorb salt. Taste near the end and adjust with salt, pepper, and vinegar.
- Boiling after adding cream. A hard boil can cause splitting. Keep it at a gentle simmer.
- Skipping the browning step. Browning the sausage adds depth.Don’t rush it.
- Over-mashing potatoes. You want a rustic texture. Too much mashing can make it gluey.
- Forgetting the acid. A little vinegar or lemon brightens the whole pot. Add it off heat and adjust to taste.
Alternatives
- Sausage swaps: Use bratwurst, knackwurst, or a good-quality chicken sausage.For a smokier note, add a bit of bacon at the start.
- Dairy-free: Replace cream with unsweetened oat milk or a splash of coconut milk. Add an extra teaspoon of mustard for richness.
- Vegetarian: Use a plant-based smoked sausage and vegetable broth. A handful of white beans can boost protein and body.
- Extra veg: Stir in shredded cabbage or kale during the last 10 minutes.Peas also work for a pop of sweetness.
- Spice profile: Prefer milder? Skip caraway. Want more warmth?Add a pinch of nutmeg or a dash of paprika.
- Lighter texture: Use half the cream or swap in half-and-half. Thin with broth for a brothy style.
FAQ
Can I make this in a slow cooker?
Yes. Sauté the sausage and aromatics first for best flavor.
Add everything except cream, mustard, and vinegar to the slow cooker and cook on Low for 6–7 hours or High for 3–4 hours. Stir in cream, mustard, and vinegar at the end and warm through.
What potatoes are best?
Yukon Golds are ideal because they hold their shape but still mash slightly for body. Russets will make the soup thicker but can break down more.
Waxy potatoes like red potatoes stay firmer and give a chunkier texture.
Do I have to use caraway seeds?
No, but they add a classic German flavor. If you’re unsure, start with a small pinch. You can also substitute with a tiny pinch of fennel seed, but the flavor will be different.
How do I make it gluten-free?
Most ingredients here are naturally gluten-free.
Just confirm your sausage, mustard, and broth are labeled gluten-free. No thickening flour is needed because the potatoes do the work.
Can I make it ahead?
Absolutely. The flavors improve after a day.
Reheat gently, adding a splash of broth to loosen it. Finish with fresh herbs and an extra dash of vinegar if needed.
What can I serve with it?
Crusty rye bread or a warm pretzel is classic. A simple side salad with a mustardy vinaigrette balances the richness.
For a heartier spread, add a plate of sliced pickles or tangy sauerkraut on the side.
Final Thoughts
German-style potato sausage soup is the kind of recipe that proves simple ingredients can deliver big comfort. It’s easy to make, adaptable to your pantry, and deeply satisfying on a chilly evening. Once you’ve made it once, you’ll find your favorite balance of cream, mustard, and herbs.
Keep some good bread nearby, and enjoy a warm, generous bowl anytime you need a little coziness.
