If you’re craving something comforting that wraps you in a warm, hearty hug, this German Potato Soup with Sausage and Bacon Recipe is an absolute must-try. It’s the perfect blend of smoky bacon, savory sausage, and velvety potatoes swimming in a richly spiced broth that feels like home in every spoonful. Whether you’re looking for a cozy weeknight meal or a soul-satisfying dish to impress guests, this soup delivers layers of flavor and texture that will keep you coming back for more.
Ingredients You’ll Need
The beauty of this soup is how simple and accessible the ingredients are, yet each one plays a crucial role in layering flavor, adding texture, or boosting the color of the final dish. From smoky bacon to tender carrots and aromatic herbs, every component shines in harmony.
- 10 oz Bacon: Adds smoky richness; use pancetta for a similar flavor.
- 10 oz Sausage: Provides hearty, savory bites that complement the creamy potatoes perfectly.
- 2.5 tbsp Butter: Enhances flavor and helps sauté vegetables; unsalted butter offers better salt control.
- 1 large Onion: Builds the foundational flavor of the soup; shallots can be used for a milder taste.
- 4 Carrots: Offers sweetness and vibrant color; parsnips can be substituted for a different flavor profile.
- 2 stalks Celery: Contributes to the soup’s aromatic base; leeks can be swapped in for subtle flavor changes.
- 1.25 cups Leek: Brings a sweet, onion-like flavor; green onions are a bit more intense if preferred.
- 4 cloves Garlic: Provides a rich aroma and depth; garlic powder works in a pinch.
- 4 cups Chicken broth: Forms the hearty soup base; vegetable broth is a great vegetarian swap.
- 2.25 lb Potatoes: Adds heartiness and thickens the soup; Yukon gold or red potatoes are ideal, avoiding waxy varieties.
- 2 Bay leaves: Infuses depth; thyme works as a lovely alternative.
- 2 tsp Marjoram: Offers a fragrant, slightly sweet flavor; dried oregano is a fine substitute.
- 0.75 tsp Salt: Enhances all flavors; adjust depending on how salty your broth is.
- 0.5 tsp Pepper: Adds warmth and depth; freshly cracked black pepper is best.
- 0.5 tsp Nutmeg: Gives a subtle warmth and earthiness; a touch of cinnamon can also work.
- 0.5 cup Half & half: Brings creaminess and richness; heavy cream can boost creaminess, milk lightens it up.
- 1/4 cup Parsley: Freshens the dish as a vibrant garnish; chives or green onions are alternative toppings.
How to Make German Potato Soup with Sausage and Bacon Recipe
Step 1: Prep Your Ingredients
Start off by peeling and cubing the potatoes, then soaking them in cold water to prevent browning. While they rest, dice the onion and carrots, chop the celery and leek, and mince the garlic. This prep sets you up for a smooth cooking process and ensures every ingredient is ready when you need it.
Step 2: Cook the Bacon to Crispy Perfection
In a large pot, cook the bacon over medium heat until it is nicely crisped, about 8 to 10 minutes. Once it’s done, remove the bacon but hold onto the flavorful fat left behind. That fat is pure gold and will be the flavor foundation for the next steps.
Step 3: Brown the Sausage
Slice the sausage into thick rounds and add them to the pot with the bacon fat. Cook the sausage until it’s beautifully browned, about 3 to 4 minutes. Then, remove and set the sausage aside with the bacon. These browned meats will bring savory bursts of flavor throughout the soup.
Step 4: Sauté Your Vegetables
Drop in the butter, allowing it to melt before adding the onions, carrots, celery, and leeks. Sauté this medley for around 4 minutes, letting the vegetables become tender and their aromas ramp up. In the last minute, mix in the minced garlic to awaken its rich flavor without overwhelming the dish.
Step 5: Create the Soup Base
Pour the chicken broth into your pot and add the drained potatoes along with the bay leaves, marjoram, salt, pepper, and nutmeg. Bring everything to a boil and then reduce the heat for a gentle simmer. Let this cook for 10 to 15 minutes until the potatoes are tender and the flavors have melded into a cohesive, comforting broth.
Step 6: Bring It All Together
Return the crispy bacon and browned sausage to the pot, then stir in the half & half. Let the soup simmer gently for another 5 minutes to harmonize all the ingredients. Give it a taste and adjust seasoning as needed to make it just right.
Step 7: Serve and Enjoy
Ladle the steaming soup into bowls and garnish generously with fresh parsley to brighten each serving. This is where your German Potato Soup with Sausage and Bacon Recipe truly shines—rich, soulful, and utterly irresistible.
How to Serve German Potato Soup with Sausage and Bacon Recipe
Garnishes
Fresh parsley is the classic finishing touch, adding a pop of green and a hint of freshness. You can also experiment with chopped chives or even a dollop of sour cream for a tangy contrast that complements the soup’s creaminess beautifully.
Side Dishes
This soup pairs wonderfully with crusty artisan bread or warm pretzel rolls, perfect for dipping and soaking up every last drop. A crisp green salad with a light vinaigrette cuts through the richness, balancing your meal perfectly.
Creative Ways to Present
For a special touch, serve the soup in rustic bread bowls or small ceramic crocks. Sprinkle extra bacon bits and sausage slices on top for texture and visual appeal. A light drizzle of chili oil or a sprinkle of smoked paprika can also add a delightful twist.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover soup into an airtight container and refrigerate for up to 3 days. The flavors only get better as they meld, making it an even tastier meal the next day.
Freezing
This German Potato Soup with Sausage and Bacon Recipe freezes well! Store it in freezer-safe containers for up to 2 months. Just be mindful to add the half & half fresh after thawing, as dairy sometimes separates when frozen.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally to keep the soup creamy and smooth. If needed, add a splash of broth or half & half to restore the perfect consistency before serving.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply swap the bacon and sausage for smoked paprika or a smoked vegetable bouillon to keep that smoky depth, and use vegetable broth instead of chicken. You might also add mushrooms for a meaty texture.
What kind of potatoes work best for this soup?
Yukon gold and red potatoes are ideal because they break down just enough to thicken the soup without becoming mushy. Avoid waxy potatoes as they hold their shape too firmly.
Can I use pre-cooked sausage and bacon?
Yes, just add them closer to the end of cooking to prevent overcooking. Browning fresh meats first helps to develop richer flavor, but pre-cooked options are convenient and still tasty.
Is this soup spicy?
Not by default—it’s warmly spiced with nutmeg and marjoram but not hot. You can spice it up by adding a pinch of cayenne or red pepper flakes if you like a little kick.
How thick should the soup be?
The texture is creamy and thick, but still ladleable. If it feels too thick, thin with a bit more broth or water. If too thin, simmer a bit longer to reduce and intensify the flavors.
Final Thoughts
This German Potato Soup with Sausage and Bacon Recipe is truly a bowl of comfort and joy, perfect for chilly days or whenever your soul needs feeding. It’s easy to make, packed with flavor, and brings that special warmth that few dishes can match. Give it a try, and I promise it’ll become one of your go-to favorites fast!
Print
German Potato Soup with Sausage and Bacon Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: German
Description
This comforting German Potato Soup with Sausage is perfect for cozy nights, featuring tender potatoes, smoky bacon, flavorful sausage, and aromatic vegetables all simmered together in a creamy broth. Rich, hearty, and packed with traditional herbs and spices, this soup is sure to warm you from the inside out.
Ingredients
Meats
- 10 oz Bacon (Adds smoky richness; use pancetta for a similar flavor.)
- 10 oz Sausage
Dairy
- 2.5 tbsp Butter (Enhances flavor and helps sauté vegetables; unsalted butter is preferred for better control over salt levels.)
- 0.5 cup Half & half (Adds creaminess and richness; use heavy cream for a richer texture or milk for a lighter version.)
Vegetables & Aromatics
- 1 large Onion (Builds the foundational flavor of the soup; shallots can be used for a milder taste.)
- 4 Carrots (Adds sweetness and color; parsnips can be substituted for a different flavor profile.)
- 2 stalks Celery (Contributes to the soup’s aromatic base; leeks can be used for a more subtle flavor.)
- 1.25 cups Leek (Offers a sweet and onion-like flavor; use green onions for a more intense flavor.)
- 4 cloves Garlic (Provides a rich aroma and flavor; garlic powder can be used in a pinch.)
- 2.25 lb Potatoes (Delivers heartiness and thickens the soup; Yukon gold or red potatoes are ideal; avoid waxy potatoes.)
- 1/4 cup Parsley (Freshens the dish up; chives or green onions can also be used for garnish.)
Broth & Seasonings
- 4 cups Chicken broth (Forms the soup’s base; vegetable broth can be used for a vegetarian version.)
- 2 Bay leaves (Infuses depth of flavor; thyme can be a good alternative for a different herbaceous note.)
- 2 tsp Marjoram (Offers a fragrant, slightly sweet flavor; dried oregano can be a substitute.)
- 0.75 tsp Salt (Enhances overall flavor; adjust to preference, especially with salty broth.)
- 0.5 tsp Pepper (Adds warmth and depth; use freshly cracked black pepper for better flavor.)
- 0.5 tsp Nutmeg (Provides a hint of warmth and earthiness; cinnamon can be used sparingly as an alternative.)
Instructions
- Preparation: Gather all ingredients and equipment needed for the soup preparation.
- Prep Ingredients: Peel and cube the potatoes, then soak them in cold water to prevent browning. Dice the onion and carrots, chop the celery and leek, and mince the garlic to have everything ready for cooking.
- Cook Bacon: In a large pot, cook the bacon over medium heat until crisp, about 8-10 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered bacon fat in the pot for added flavor in the next steps.
- Brown Sausage: Slice the sausage into rounds. Add them to the pot with the bacon fat and cook until browned, about 3-4 minutes. Remove the sausage and set aside with the bacon.
- Sauté Vegetables: Add butter to the pot. Once melted, add onions, carrots, celery, and leeks. Sauté for approximately 4 minutes until vegetables soften, then stir in the minced garlic and cook for an additional 1 minute to release its aroma.
- Make Soup Base: Pour the chicken broth into the pot, then drain the potatoes and add them along with bay leaves, marjoram, salt, pepper, and nutmeg. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes until potatoes are tender and flavors meld together.
- Finish Soup: Return the cooked bacon and sausage to the pot. Stir in the half & half and let the soup gently simmer for another 5 minutes to blend flavors and add creaminess. Taste and adjust seasoning as needed.
- Serve: Ladle the hot soup into bowls, garnish with fresh parsley, and enjoy immediately for a warm, satisfying meal.
Notes
- For a richer soup, substitute half & half with heavy cream.
- Vegetarian option: Use vegetable broth and omit bacon and sausage or replace with vegetarian sausage.
- Use Yukon Gold or red potatoes for the best texture; avoid waxy potatoes as they won’t break down properly.
- Adjust salt carefully as bacon and sausage add saltiness.
- Fresh herbs like parsley added at the end brighten the soup; chives or green onions make good alternatives.
- To make the soup thicker, mash some of the cooked potatoes before adding half & half.
