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German Potato Soup with Sausage

German Potato Soup with Bratwurst is an easy comforting recipe to add to your soup rotation this fall. It takes just 30 minutes to cook, and celebrates German cuisine, even if you can't get to Octoberfest.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 -6 servings
Calories: 417 kcal
Course: Dinner
Cuisine: German

Ingredients

  • 2-3 bratwurst or other German sausage
  • olive oil
  • 4 cups chicken stock
  • 1/2 medium onion peeled and diced
  • 2 stalks celery diced
  • 2 medium carrots peeled and diced
  • 4 white waxy potatoes (like baby reds or Yukon Gold), peeled and diced
  • 1/4 head cabbage chopped
  • 2 bay leaves
  • 1 tsp dried marjoram
  • salt and fresh cracked pepper to taste
  • chopped fresh parsley for garnish

Instructions

    Cup of Yum
  1. Put a drop of oil in a stock pot and brown off the sausages or brats. Let them get cook color on all sides, then add 2 cups of the chicken stock and bring up to a boil. Scrape any browned bits from the bottom of the pot. Lower the heat and simmer, covered, for about 10-12 minutes, until the brats are cooked. Remove the brats to a plate, and strain the broth and set aside. (I like to strain the broth because there will always be little bit and bobs floating around, and it's nicer without.) When the brats have cooled a bit, slice them.
  2. Meanwhile add a tablespoon of oil to a a new soup pot and saute the onions, celery, and carrots for about 4-5 minutes, just until slightly softened but not browned, stirring often.
  3. Add the potatoes, cabbage, and all 4 cups of the stock to the pan, along with the bay leaves, salt, pepper, and marjoram.
  4. Bring up to a boil, then lower the heat and simmer, partially covered, for 10-15 minutes, or until veggies are almost tender. Take a taste to be sure. Add the sliced brats and simmer for another 5 minutes until everything is perfectly tender.
  5. Taste to adjust the seasonings and serve hot with a sprinkle of fresh chopped parsley.

Notes

  • Variations:
  • *recipe adapted from Ren Behan
  • Stir in some sour cream, off the heat, to the finished soup.
  • Season with caraway seeds.
  • Add a leek, trimmed, diced, and well rinsed.
  • Add peeled and diced celeriac or turnip.
  • Puree the finished soup to a creamy consistency before adding the sausage.
  • Brighten the flavor with a small touch of apple cider vinegar.

Nutrition Information

Serving 1cup Calories 417kcal (21%) Carbohydrates 48g (16%) Protein 18g (36%) Fat 18g (28%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Cholesterol 44mg (15%) Sodium 820mg (34%) Potassium 1407mg (40%) Fiber 7g (28%) Sugar 9g (18%) Vitamin A 5260IU (105%) Vitamin C 58mg (64%) Calcium 86mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 4-6 servings

Amount Per Serving

Calories 417

% Daily Value*

Serving 1cup
Calories 417kcal 21%
Carbohydrates 48g 16%
Protein 18g 36%
Fat 18g 28%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Cholesterol 44mg 15%
Sodium 820mg 34%
Potassium 1407mg 30%
Fiber 7g 28%
Sugar 9g 18%
Vitamin A 5260IU 105%
Vitamin C 58mg 64%
Calcium 86mg 9%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.