Homemade potato soup served
German Recipe

Potato soup

Sauté the onion, carrot, leek and celery in butter without frying them. Stir in the potato cubes and marjoram, fill with stock and bring to the boil. Cook the soup gently until the potatoes fall apart and the vegetables are soft. Puree part of the soup or mash with a masher. Stir in the cream as desired. Warm the sausages in the soup, season with nutmeg, salt, pepper and parsley.

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Total time 55 min
Calories 390 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

How to make potato soup

Cook the soup gently until the potatoes disintegrate and the vegetables are soft. Purée part of the soup or mash with a masher. Stir in the cream as desired. Warm the sausages in the soup, season with nutmeg, salt, pepper and parsley.

Vegetarian Dinners Lunch One-Pot Recipes Dinner

Recipe

Potato soup

Sauté the onion, carrot, leek and celery in butter without frying them. Stir in the potato cubes and marjoram, fill with stock and bring to the boil.

Ingredients

4 servings

Method

  1. 1

    Sweat vegetables

    Sauté the onion, carrot, leek and celery in butter without browning them.

  2. 2

    Add potatoes

    Stir in the potato cubes and marjoram, fill with stock and bring to the boil.

  3. 3

    Cook until tender

    Cook the soup gently until the potatoes are dissolved and the vegetables are tender.

  4. 4

    Adjust consistency

    Puree a part of the soup or mash it with a masher. Stir in the cream as desired.

  5. 5

    Serve

    Warm the sausages in the soup, season with nutmeg, salt, pepper and parsley.

Kitchen know-how

Tips for Potato soup

Use floury potatoes

floury potatoes release starch when cooked and bind the soup by themselves. This makes it creamy, even if only a small portion is pureed.

Sweat up the soup vegetables only

Let the carrot, leek and celery soften over medium heat but not roast until dark, preserving the mild, familiar flavour of the potato soup.

Warm the sausages only at the end

Let the sausage slices simmer in the soup for a few minutes. If cooked for a long time, the skin bursts and the sausages lose juice and bite.

Variations

How to adapt this recipe

Replace butter with rapeseed oil, cream with unsweetened oat or soy cream and use vegetable stock. Smoked paprika adds depth.

First leave 100 grams of bacon cubes until crispy and sweat the vegetables in the leaking fat. Sprinkle some of the bacon on top only when serving.

Nutrition per serving

390kcal
42.0 gCarbohydrates
11.0 gProtein
18.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Potato soup

floury varieties such as Adretta or Augusta break down easily and make the soup creamy. Mainly waxy potatoes work, but produce more pieces.

Remove some potato pieces with a ladle, mash finely and stir in again. Then, simmer the soup briefly so that the released starch binds.

Yes, preferably without cream and sausages. After defrosting, heat slowly, stir vigorously and only then add cream and fresh sausage slices.

Roasted bread cubes, fried mushrooms or leek rings go well with Viennese sausages. Fresh parsley and a little marjoram round off the plate.

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