German Potato Soup (Kartoffelsuppe) Recipe

I love making a hearty German Potato Soup that feels like home. I start with diced potatoes, carrots, celery, and garlic sautéed in olive oil, then add smoked sausage and a hint of coconut cream. This gluten-free, dairy-free creation honors classic flavors with simplicity and flair, inviting you to try.

I recently discovered a delicious twist on a traditional German Potato Soup that totally blew my mind. I love how this recipe brings the hearty flavor of potatoes to life when combined with diced carrots, celery, and a large chopped onion for a robust base.

I started by heating a bit of olive oil in a large pot and sautéing minced garlic and the optional leek until everything got soft and fragrant. Then I tossed in the potatoes, bay leaves, and a pinch of dried thyme and smoked paprika to give it that unique kick.

After pouring in six cups of vegetable broth and simmering until the veggies were tender, I stirred in slices of gluten-free smoked sausage for an extra layer of taste. Finally, I finished it off with a splash of coconut cream for that creamy, dairy-free finish and a sprinkle of fresh parsley for garnish.

I promise this soup is not only hearty, but its flavors are excitingly different. Enjoy exploring this recipe with me!

Why I Like this Recipe

I’ve always adored this dish because it just feels like a big warm hug in a bowl. The homemade German potato soup is super creamy and packed with flavor despite being simple to make. I love that it’s gluten-free and dairy-free, so I can enjoy it without any worries. The smokey sausage adds a kick of taste that makes every spoonful exciting and comforting.

Here are a few reasons why I like this recipe:

1. I really enjoy the creamy texture and the rich flavors – it hits the spot every time.
2. I appreciate how easy it is to prepare, even when I’m short on time.
3. I like that it’s healthy and allergen-friendly, which makes it a reliable choice for a cozy meal.
4. I love how the smokey sausage gives it a unique twist that makes it anything but ordinary.

Ingredients

• Potatoes are starchy and filling carbohydrates that add fiber and comfort.
• Carrots bring a sweet crunch rich in vitamins and natural sugars.
• Celery provides a fresh crunch along with important vitamins and minerals.
• Onions are aromatic and savory, deepening every spoonful.
• Garlic acts as a zesty spark that rounds out the soup flavor.
• Smoked sausage adds protein and a bold smoky taste.
• Coconut cream offers a creamy texture and slight natural sweetness.
• Olive oil contributes healthy fats that enhance flavors when cooking.
• Vegetable broth forms a light, nutritious, and flavorful base.
• Fresh parsley garnishes with vibrant color and extra vitamins.

Ingredient Quantities

• 2 lbs potatoes, peeled and diced (about 4 medium ones)
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 leek, white and light green parts sliced (optional but recommended)
• 6 cups vegetable broth
• 2 bay leaves
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and pepper to taste (about 1 tsp salt and 1/2 tsp pepper)
• 2 tbsp olive oil
• 1 lb gluten-free smoked sausage, sliced (or use kielbasa if you like)
• 1/2 cup coconut cream
• 2 tbsp fresh parsley, chopped (for garnish)

How to Make this

1. Heat the olive oil in a large pot over medium heat then add in the chopped onion, minced garlic, diced carrots, celery, and sliced leek if using. Cook ’em until they start to soften, about 5 to 7 minutes.

2. Toss in the diced potatoes, bay leaves, dried thyme, smoked paprika, salt and pepper to the pot. Stir everything so the spices coat the veggies well.

3. Pour the vegetable broth into the pot and bring the whole mixture to a boil.

4. Once boiling, reduce the heat and let it simmer for 20 to 25 minutes or until the potatoes are tender.

5. While the soup simmers, slice the smoked sausage (or kielbasa if you prefer) and fry them in another pan until they get a bit of color.

6. Add the browned sausage slices into the simmering soup and stir them in.

7. Stir in the coconut cream and let everything heat together for another 5 minutes.

8. Taste the soup and adjust the seasonings with a bit more salt or pepper if needed.

9. Remove the bay leaves from the pot.

10. Ladle the soup into bowls and sprinkle the chopped fresh parsley on top before serving. Enjoy your homemade German Potato Soup!

Equipment Needed

1. Large pot for cooking the soup
2. Frying pan for browning the sausage
3. Chef’s knife for chopping all the veggies
4. Cutting board for safe prep work
5. Vegetable peeler for peeling the potatoes
6. Measuring cups and spoons for the broth and spices
7. Wooden spoon (or a stirring spoon) to mix everything
8. Ladle to serve the soup into bowls
9. Soup bowls for serving the final dish

FAQ

German Potato Soup (Kartoffelsuppe) Recipe Substitutions and Variations

• If you’re short on potatoes, you can swap them with sweet potatoes for a slightly sweeter twist
• If you dont have a leek, just use an extra onion or even some scallions and it will still work
• If you cant find gluten-free smoked sausage, try using kielbasa or a mild pork sausage instead
• If you dont have coconut cream, a splash of heavy cream or even cashew cream can do the trick
• If you run low on vegetable broth, you can substitute with chicken broth or water mixed with a bouillon cube

Pro Tips

1. Try not to rush the veggies when you’re sautéing ’em. Taking your time on the onions and garlic until they get a little golden really helps boost the flavor overall.

2. If you’re using leeks, make sure you clean them really well, cuz they tend to keep some dirt. It’ll save you some grit later and make the soup nicer to eat.

3. Fry your sausage in a separate pan so you can get some really good color on it. That extra browning adds a smoky kick and makes a big difference in taste.

4. When you stir in the coconut cream, do it gently and give it a few extra minutes to mix in correctly. Sometimes if you rush it, the cream might not blend as smooth and can affect the texture of your soup.