German Potato Soup
This homemade creamy German Potato Soup (German: Kartoffelsuppe mit Wiener Würstchen) will warm you from the inside out!
Imagine your favorite bowl of soup. It’s like that but better! The rich, earthy flavors come from combining potatoes with classic root vegetables. And adding sausages. Well, we’re Germans and love to add sausages whenever we can.
German Potato Soup Recipe Highlights
- EASY – If you’re looking for an easy soup recipe – this is it in a nutshell. First, cook the potatoes and veggies in beef broth until tender, then add cream and nutmeg. Blend and add diced Wiener sausages. It doesn’t get much easier than this.
- COMMON INGREDIENTS – Potatoes, soup greens, broth, cream, and wieners are all you’ll need.
- HOME-COOKED COMFORT – This hearty soup is a classic German Potato Soup recipe. At this point, I should add that it is by no means the only potato soup recipe in Germany. The thing with German food is that there tend to be regional differences. But it’s the recipe I grew up with and my favorite.
RELATED RECIPE: Old-Fashioned Potato Soup
Ingredient Notes
For a detailed, printable ingredient list, please use the recipe below.
POTATOES – I typically use Russet Potatoes, but you can also use Red Potatoes. Both are creamy and delicious and work well.
SOUP GREENS – You’ll find pre-packaged soup greens in the grocery aisle of most supermarkets. They usually include a few root vegetables like parsnip and/or turnip, onion, carrot, celery root, and leek.
The mixes might vary, so sometimes, you might also have green onions in the mix. Mine also has fresh parsley and a little bit of fresh dill. Others might include a bit of thyme or rosemary. Using soup greens adds so much flavor, richness, and texture to this soup.
BROTH – I use and recommend beef broth, but there are other options. See below.
NUTMEG – Did you know that Germans love Nutmeg? It’s true. You’ll find it in recipes like German Potato Pancakes and Spätzle. You can use ground nutmeg. However, I prefer to order whole nutmegs and grind them with a zester. By the way, I also store most of my nuts in airtight containers in the refrigerator.
HEAVY CREAM – Adds to the creaminess.
WIENER SAUSAGE – In Germany, you’ll find this type of sausage is most often served in a glass jar. In US supermarkets, you’ll find them packaged in the same aisle as bacon and smoked sausage.
German Pronunciation
Ever wonder how to pronounce “Kartoffelsuppe mit Wiener Würstchen” (potato soup with Wieners) in German?
Variations
VEGETARIAN RECIPE – If you want to have a vegetarian potato soup. Skip the Wiener sausages and use vegetable broth (or vegetable stock) instead of beef broth.
CHICKEN BROTH – I don’t use chicken broth (or chicken stock) myself. It doesn’t work well with the Wiener sausages I’m adding, but if you don’t add beef or pork sausage. But if you skip the sausage, chicken broth will work, too. It’s just not my favorite.
BAY LEAF – My recipe delivers big flavors with the least amount of ingredients and work. You don’t need it, but it’s an option if you like an extra boost of flavor.
BEEF FRANKS – If you can’t find Wiener sausages try Beef Franks.
How To Make A German Potato Soup
Please check the printable recipe card below for more detailed instructions.
- Combine potatoes and vegetables in a large pot. Fill with beef broth and bring to a boil.
- Reduce heat and cook until the vegetables are tender. Add nutmeg and heavy cream and simmer for a few minutes.
- Use an immersion blender and blend you have creamy potato soup.
- Add the Wiener sausage to the blended soup and combine. Simmer until the sausages are warm. If desired, season with salt and black pepper.
Leftovers
STORE – Transfer any leftover soup into an airtight container. You can store it in your fridge for up to three days.
REHEAT ON THE STOVE – Reheating German Potato Soup couldn’t be easier. You can heat the soup on the stovetop over medium-low to medium heat until hot.
REHEAT IN THE MICROWAVE – Reheating takes just a few minutes, depending on how powerful your microwave is. Tip: Reheat for 30 seconds, stir and heat for another 30 seconds. Repeat until warm.
Recipe Success Tips
BLENDER – If you don’t have an immersion blender, you can transfer the soup into a regular blender. Blend until smooth and return the blended soup into the pot or large saucepan.
POTATO MASHER – If you don’t have a blender, you can always use a potato masher.
FRESH BREAD – If you’re wondering what to serve with this delicious potato soup, try some fresh bread or bread rolls. It’s a filling meal, so you don’t need much more than that. But if you want, you can always serve it with a side salad such as Classic German Cucumber Salad or a Creamy Cucumber Salad (yes, we Germans like our cucumbers).
More Easy and Soup Delicious Recipes
Sweet Potato Soup – This soup is a must-try if you like sweet potatoes.
Chicken and Potato Soup – This soup is one of my favorites. It’s easy to make and super flavorful.w
French Onion Soup – This recipe lets you easily compete with the best restaurants.
Shrimp Chowder – This is one of my favorite year-round soups. It is quick to make but delivers big on flavor.
Pumpkin Soup – Made with canned pumpkin. Quick, easy, and delicious.
German Potato Soup With Wiener Sausages
Ingredients
- 2 pounds russet potatoes Russet or red potatoes, peeled and diced
- 1 package soup greens washed, peeled, and diced
- 32 ounces vegetable broth
- 4-6 links Wieners aka Vienna Sausages, diced
- ½ cup heavy cream
- 1 teaspoon nutmeg
Instructions
- Add diced potatoes and the other vegetables to a large pot or saucepan. Add beef broth bring to a boil. Reduce to medium heat and cook until the vegetables are tender. About 15 minutes.
- Add nutmeg and heavy cream. Use an immersion blender and blend until the soup is creamy.
- Add the diced sausages and continue to simmer for a couple of minutes until the sausages are warm. If desired season to taste with salt and pepper.
Video
Notes
If you don’t have a blender you can use a potato masher. Soup Green The mixes might vary a bit. They are typically pre-packaged. Some supermarkets even offer pre-cut version. They should include a few root vegetables such as a turnip and/or parsnip.
You can of course buy the vegetables individually but you’re going to have a lot of leftovers.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.
This is pure comfort food!! Saving this recipe for when we have cooler temps here in Ohio.
I’m pretty sure Potato soup runs through my veins! Ha! This recipe is so delicious and I’ll happily make it again. Thank you!
My boyfriend and I love easy soups for the week and this one was perfect!! So creamy and filling and it was so easy to make!
I love the addition of nutmeg this is so flavorful and the perfect comfort soup!