Kartoffelsuppe (German Potato Soup): A traditional, authentic weeknight favorite from Germany. Healthy, easy to make and ready in about 30 minutes.
Germany is famous for its sausages, potato dishes and hearty, well-seasoned stews. Combine those elements and you get Kartoffelsuppe — a comforting potato soup loaded with vegetables and brightened with mustard and herbs. Below is an approachable, authentic version you can make at home.
What is Kartoffelsuppe?
Kartoffelsuppe is a German potato soup made with diced potatoes and a mix of vegetables in a savory broth. It’s simple but full of flavor. A traditional version typically includes:
- Potatoes
- Vegetables: onion, carrots, celery, leeks
- Vegetable or chicken broth
- Seasonings: caraway (optional), nutmeg, mustard
- Garnish: Vienna-style sausages or another sliced sausage
Is it healthy?
This soup can be very nourishing. It’s packed with nutrient-dense vegetables and easy to keep light: omit oil, reduce salt or skip the sausage to make a vegetarian or lower-fat version. Making it at home gives you complete control over ingredients.
What kind of sausage should I use?
Vienna sausages (without casing) are traditional for garnish, but you can use them with casing, or choose bratwurst or another mild sausage. I prefer to slice the sausages diagonally and add them as a topping rather than cooking them in the soup; this keeps the vegetable and spice flavors balanced and adds a pleasant texture contrast. Searing the slices until golden adds extra flavor.
German vs. Hungarian
Authentic German Kartoffelsuppe generally does not include bacon or speck. Versions with speck are more typical of Hungarian-style preparations and have a stronger smoky meat flavor. If you prefer the Hungarian variation, stir in about a cup of cooked speck or bacon before simmering.
How to Make German Potato Soup
Gather your ingredients. For this recipe you will need:
- Potatoes
- Onion
- Carrots
- Celery
- Leeks
- Vegetable or chicken broth
- Fresh parsley
- Salt and pepper
- Mustard (yellow or German-style)
- Caraway seeds (optional)
Heat oil in a large Dutch oven. Sauté the potatoes, onion, carrots, celery and leeks over medium heat for about five minutes, stirring often. Add garlic and cook one more minute. This step softens and flavors the vegetables — they will finish cooking during the simmer.
Pour in the broth, deglaze the pan, cover and simmer on low for 30 minutes. While the soup simmers, sear the sausage slices in a small skillet until golden brown and set aside.
When the soup is done, turn off the heat and stir in salt, pepper, mustard and parsley. Taste and adjust seasoning. Ladle the soup into bowls and finish each serving with the seared sausage slices on top.
Instant Pot instructions
Sauté the vegetables in the Instant Pot for about five minutes using the sauté setting. Add the broth, lock the lid and set to high pressure for 8 minutes. Quick-release the steam, then stir in mustard, parsley and seasonings. Top with seared sausages.
Crockpot instructions
Combine the ingredients in a slow cooker and cook on low for 6–8 hours. For deeper flavor, sauté the onions and other vegetables briefly on the stove before adding them to the crockpot.
Serving Suggestions
This soup pairs beautifully with fresh bakery bread and a light salad. For a more traditional German pairing, serve with Bauernbrot (a rye-based country bread). Sweet or rich desserts like Zwetschgenkuchen (German plum cake) or Dampfnudeln (steamed dumplings) also complement a hearty meal.
Storage
This soup keeps well in the refrigerator for up to five days when stored in airtight containers. Flavors often deepen after resting, so leftovers can be even better the next day. Freezing is possible, but potatoes may change texture after thawing; for best texture, enjoy it fresh or reheated from the fridge.
Kartoffelsuppe
Ingredients
- 2 Tablespoons olive oil
- 5 small potatoes, chopped
- 3 small carrots, chopped
- 2 celery stalks, chopped
- 1 cup onion, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 Tablespoon yellow mustard
- ¼ cup chopped parsley
- 2 Vienna sausages, sliced diagonally
- Optional: ¼ teaspoon caraway seeds
Instructions
- In a large Dutch oven, heat the olive oil over medium heat. Add the potatoes, onions, carrots and celery. Cook about 5 minutes, until the onions are translucent. Add the garlic and cook one more minute. If using caraway seeds, add them now.
- Add the vegetable broth and deglaze the pan. Cover and simmer on low for 30 minutes.
- While the soup simmers, sear the sausage slices in a small skillet over medium heat until golden brown. Set aside.
- When the soup is finished, turn off the heat and stir in salt, pepper, yellow mustard and parsley. Taste and adjust seasoning.
- Serve bowls of soup topped with the seared sausages.
Notes
- Traditional German potato soup is not pureed; dice the vegetables roughly the same size for an even texture.
- Hungarian versions often include speck or bacon; that yields a smokier, meat-forward soup.
- You can substitute chicken broth if preferred.
Nutrition
Carbohydrates: 3 g |
Protein: 1 g |
Fat: 7 g
Please let me know what you think of this recipe! Share your creation on Instagram with #freshcoasteats so I can see how yours turned out!