German Style Potato Soup

Warm, hearty, and brimming with flavor, German Style Potato Soup is the ultimate comfort food for chilly days. This rich and creamy soup combines tender chunks of potatoes, sweet carrots, and savory celery with smoky sausage, all simmered in a fragrant broth infused with fresh thyme, a hint of nutmeg, and a splash of heavy cream for luxurious texture. The balance of partially blended potatoes and hearty whole chunks creates a perfect mix of smoothness and satisfying bite. Garnished with fresh parsley and served alongside crusty bread, this one-pot wonder is a soul-soothing classic that’s easy to make, perfect for meal prep, and irresistibly delicious. Packed with traditional German-inspired flavors, this recipe is sure to become a household favorite.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 5 medium (about 2 lbs) potatoes
• 14 oz (sliced into rounds) smoked sausage
• 1 large (diced) onion
• 3 medium (sliced) carrots
• 2 medium (sliced) celery stalks
• 2 minced garlic cloves
• 2 tablespoons butter
• 6 cups chicken broth
• 1 cup heavy cream
• 1 bay leaf
• 2 sprigs fresh thyme
• 2 tablespoons (chopped, for garnish) parsley
• 1 teaspoon (or to taste) salt
• 1 teaspoon (or to taste) black pepper
• 0.25 teaspoon nutmeg

Directions

Step 1

Peel and dice the potatoes into bite-sized cubes. Slice the smoked sausage into rounds. Dice the onion, and slice the carrots and celery into even pieces. Mince the garlic.

Step 2

In a large pot or Dutch oven, melt the butter over medium heat. Add the sausage rounds and cook until lightly browned on both sides, about 5 minutes. Remove the sausage and set aside.

Step 3

In the same pot, add the diced onion, carrots, celery, and garlic. Sauté until vegetables are softened and fragrant, about 6-8 minutes.

Step 4

Stir in the potatoes, chicken broth, bay leaf, and thyme sprigs. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, or until the potatoes are tender.

Step 5

Once the potatoes are cooked, remove the bay leaf and thyme sprigs. Use an immersion blender to partially blend the soup, leaving some potato chunks for texture. If using a regular blender, carefully transfer half of the soup to the blender, blend until smooth, and return it to the pot.

Step 6

Stir in the heavy cream, nutmeg, salt, and black pepper. Add the cooked sausage back to the pot and let it heat through for 5 minutes.

Step 7

Taste the soup and adjust seasonings as needed. Ladle into bowls and garnish with freshly chopped parsley. Serve warm with crusty bread or rolls.

Nutrition Facts

Serving size	7537.1 grams (7537.1g)

Amount per serving	% Daily Value*
Calories	6787

Total Fat 214.20g	275%
Saturated Fat 98.90g	495%
Polyunsaturated Fat 0.90g
Cholesterol 584mg	195%
Sodium 11261mg	490%
Total Carbohydrate 1031.40g	375%
Dietary Fiber 117.40g	419%
Total Sugars 88.30g
Protein 197.80g	396%

Vitamin D 5IU	23%
Calcium 1222mg	94%
Iron 62mg	346%
Potassium 28597mg	608%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.2%

Protein: 11.6%

Carbs: 60.3%