Kartoffelsuppe mit Würstchen (German potato soup with sausages)
Oma's potato soup: potatoes, carrot, leek and celeriac simmered in broth, half mashed so it turns creamy but keeps its bite, scented with marjoram and nutmeg and finished with sliced sausages and parsley. One pot, fifty minutes, and everyone asks for more.
- Time
- 50 min (20 prep + 30 cook)
- Servings
- 4
- Per serving
- 376 kcal
- Protein
- 11 g
Ingredients
- 2 tsp butter
- 1 small onion, diced
- 3 medium carrots, diced
- 1 medium leek, white and pale green, sliced
- 1 small piece celeriac, peeled, diced
- 1 3/4 lb gold potatoes, waxy, peeled, diced
- 5 cups vegetable broth
- 1 bay leaf
- 2 tsp dried marjoram
- 1/4 tsp nutmeg
- 1/2 tsp black pepper
- 3/4 tsp salt, to taste
- 6 oz (3–4 sausages) lean wiener sausage, lean Wiener or poultry frankfurters (Geflügelwiener), sliced
- 2 1/2 tbsp heavy cream
- 3 tbsp fresh parsley, chopped
Steps
- Melt the butter in a large pot over medium heat and cook the onion, carrot, leek and celeriac for 5 minutes, stirring, until they start to soften.
- Add the potatoes, broth and bay leaf. Bring to the boil, cover and simmer for 20 minutes, until the potatoes are completely tender.
- Fish out the bay leaf. Mash the soup right in the pot with a potato masher, or blend about half of it, so it turns creamy but keeps some pieces. Season with the marjoram, nutmeg and pepper, then taste before adding the salt.
- Stir in the sliced sausages, cream and most of the parsley and warm through for 5 minutes without boiling. Serve scattered with the rest of the parsley. It keeps 4 days in the fridge and thickens as it stands, so loosen it with a little water when you reheat it. It freezes for 3 months, though the potatoes turn a little grainy.
Good to know
Which potatoes are best?
Waxy or all-round potatoes (festkochend or vorwiegend festkochend) hold their pieces while the mashed half thickens the soup. Floury ones make it creamier and more porridge-like, which some families prefer.
Can I use ordinary Wiener?
Of course. Regular Wiener or Mettenden give a smokier, richer soup, at about 70 instead of 75.
Alternative
Per
- Calories
- 56
- Protein
- (12%)
- 2 g
- Fat
- (33%)
- 2 g
- Carbohydrates
- (55%)
- 8 g
- of which sugar
- 1 g
- Fiber
- 1 g
- Sodium
- 258 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1505 kcal goes into the pot and 2850 g of ingredients comes out as about 2700 g of food: 56 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.