Name: German Potato Soup with Sausage and Bacon Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: German
Ingredients: 10 oz Bacon (Adds smoky richness; use pancetta for a similar flavor.); 10 oz Sausage; 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.); 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.); 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.)

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

Scale

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.)

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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.