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Creamy German Potato Soup

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A comforting and creamy German potato soup featuring tender potatoes, smoky bacon, and smoked sausage in a velvety broth with a touch of tangy sour cream. Perfect for cozy dinners and easy weeknight meals.

Ingredients

Scale
  • 2 pounds Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes
  • 8 ounces smoked sausage (kielbasa or smoked bratwurst), sliced into bite-sized pieces
  • 4 slices bacon, chopped
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth (low-sodium preferred)
  • 1 cup heavy cream
  • ½ cup sour cream
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons all-purpose flour (or gluten-free flour)
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper, to taste
  • Optional: pinch of smoked paprika or caraway seeds

Instructions

  1. Cook the bacon in a large Dutch oven over medium heat until crispy, about 5-7 minutes. Remove bacon with a slotted spoon, leaving the rendered fat in the pot.
  2. Add the sliced smoked sausage to the pot and sauté for 3-4 minutes until lightly browned. Remove and set aside with the bacon.
  3. In the same pot with bacon fat, add chopped onion and cook over medium heat until translucent and soft, about 4 minutes.
  4. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
  5. Add softened butter to the onion and garlic mixture. Once melted, sprinkle in flour while stirring constantly to form a roux. Cook for 2-3 minutes until slightly golden.
  6. Slowly pour in chicken broth while whisking to avoid lumps. Add cubed potatoes and bring to a gentle boil.
  7. Reduce heat to a simmer, cover, and cook until potatoes are tender, about 20 minutes.
  8. Optional: Use an immersion blender to partially puree the soup for a creamier texture, leaving some potato chunks intact.
  9. Stir in heavy cream, sour cream, cooked bacon, and sausage. Heat gently without boiling.
  10. Season with salt, black pepper, and optional smoked paprika or caraway seeds to taste.
  11. Ladle soup into bowls and garnish with fresh parsley. Serve hot.

Notes

Keep heat low when adding cream and sour cream to prevent curdling. Adjust soup thickness by adding broth or simmering uncovered. Use thick-cut bacon for better texture. Partial pureeing with an immersion blender creates a velvety texture while retaining some chunks. Season gradually to avoid over-salting. For vegetarian or vegan versions, substitute sausage and bacon with smoked tempeh or mushrooms and use vegetable broth and dairy alternatives.

Nutrition

Keywords: potato soup, creamy soup, German soup, smoked sausage, bacon, comfort food, easy soup recipe, weeknight dinner

Find it online: https://emacrave.com/creamy-german-potato-soup-recipe-easy-homemade-comfort-food/