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; 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 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.); 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.); 2.25 lb Potatoes (Delivers heartiness and thickens the soup; Yukon gold or red potatoes are ideal; avoid waxy potatoes.); 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.); 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 delicious German Potato Soup with Sausage is a hearty, comforting dish perfect for cozy nights. Featuring smoky bacon, savory sausage, tender vegetables, and a creamy broth enriched with half & half, this soup brings traditional German flavors to your table. The combination of potatoes, aromatic herbs, and a touch of nutmeg creates a rich and satisfying bowl of warmth that’s easy to prepare and sure to please the whole family.

Ingredients

Scale

Meats

10 oz Bacon (Adds smoky richness; use pancetta for a similar flavor.)
10 oz Sausage

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 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.)
1/4 cup Parsley (Freshens the dish up; chives or green onions can also be used for garnish.)

Base & Liquids

4 cups Chicken broth (Forms the soup’s base; vegetable broth can be used for a vegetarian version.)
2.25 lb Potatoes (Delivers heartiness and thickens the soup; Yukon gold or red potatoes are ideal; avoid waxy potatoes.)
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.)

Seasonings

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 ensure your workspace is clean and ready for cooking.
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 prepare everything for sautéing.
Cook Bacon: In a large pot, cook the bacon over medium heat until it becomes crisp, approximately 8-10 minutes. Once done, remove the bacon from the pot but leave the rendered fat behind for added flavor.
Brown Sausage: Slice the sausage into rounds and add them to the pot with the bacon fat. Cook until the sausage is nicely browned, about 3-4 minutes. Remove and set aside with the cooked bacon.
Sauté Vegetables: Add butter to the pot and then toss in the diced onions, carrots, celery, and leeks. Sauté these vegetables for about 4 minutes until they are tender. Add minced garlic and cook for an additional minute to release its aroma.
Make Soup Base: Pour in the chicken broth along with the drained potatoes, bay leaves, marjoram, salt, pepper, and nutmeg. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes or until the potatoes are tender.
Finish Soup: Return the cooked bacon and sausage to the pot and stir in the half & half. Allow the soup to simmer gently for another 5 minutes so the flavors meld together. Taste and adjust seasoning as needed.
Serve: Ladle the hot soup into bowls and garnish each serving with fresh parsley. Enjoy this comforting meal warm.

Notes

You can substitute pancetta for bacon if you prefer a less smoky flavor.
For a vegetarian version, replace sausage and bacon with plant-based alternatives and use vegetable broth instead of chicken broth.
Using Yukon gold or red potatoes helps achieve the ideal texture; avoid waxy varieties that do not break down well.
Adjust the salt level depending on the saltiness of your broth and bacon.
Heavy cream can be used instead of half & half for a richer, creamier soup.
If you prefer a smoother soup, partially mash some of the potatoes during simmering.