Kartoffelsuppe (German potato soup with Vienna sausages)

Based on 11 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

“In colder fall and winter months, nothing beats a delicious potato soup that will warm both your stomach and heart. I have to say though, for myself, this would actually suit any season. What do you think?”

Difficulty

Easy 👌
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1 kg waxy potato
100 g Vienna sausages
onion
carrots
200 g celery
½ leek
200 g bacon
500 ml vegetable broth
1 l water
⅓ tsp dried marjoram
5 sprigs parsley
2 tbsp oil
1 tsp mustard
ground nutmeg
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • peeler
  • large pot
  • spatula
  • immersion blender

Nutrition per serving

Cal
506
Protein
20 g
Fat
23 g
Carb
46 g
  • Step 1/3

    Cut sausages into slices. Peel and dice potatoes, carrots, and celery. Peel and chop onion. Wash and slice leek. Chop parsley.
    • 100 g Vienna sausages
    • 1 kg waxy potato
    • onion
    • carrots
    • 200 g celery
    • ½ leek
    • 5 sprigs parsley
    • cutting board
    • knife
    • peeler

    Cut sausages into slices. Peel and dice potatoes, carrots, and celery. Peel and chop onion. Wash and slice leek. Chop parsley.

  • Step 2/3

    Put bacon in a pot with some hot oil, add chopped onion and sauté until onion is translucent. Add diced potatoes, carrots, leek and celery. Sauté for approx.10 mins.more, then deglaze with vegetable stock and water. Add marjoram and let cook for approx. 30 mins.
    • 200 g bacon
    • 500 ml vegetable broth
    • 2 tbsp oil
    • 1 l water
    • ⅓ tsp dried marjoram
    • large pot
    • spatula

    Put bacon in a pot with some hot oil, add chopped onion and sauté until onion is translucent. Add diced potatoes, carrots, leek and celery. Sauté for approx.10 mins.more, then deglaze with vegetable stock and water. Add marjoram and let cook for approx. 30 mins.

  • Step 3/3

    Remove 1/3 of all the cooked vegetables and set aside, then use an immersion blender to purée the rest in the pot. Put previously removed vegetables back, and add mustard, pepper, nutmeg, and Vienna sausage slices. Leave to simmer for approx.10 mins. Serve soup with some chopped parsley sprinkled on top. Enjoy!
    • 1 tsp mustard
    • pepper
    • ground nutmeg
    • 5 sprigs parsley
    • immersion blender

    Remove 1/3 of all the cooked vegetables and set aside, then use an immersion blender to purée the rest in the pot. Put previously removed vegetables back, and add mustard, pepper, nutmeg, and Vienna sausage slices. Leave to simmer for approx.10 mins. Serve soup with some chopped parsley sprinkled on top. Enjoy!