Kartoffelsuppe mit Würstchen (German Potato Soup with Sausage)
Why this recipe works
- Creamy but not heavy: Partly blending the potatoes and celeriac thickens the soup naturally while leaving enough tender pieces for a satisfying texture.
- Savoury depth: Leek, celeriac and hot vegetable stock create a rounded base before the frankfurters add smoky, salty richness.
- Bright finish: Crème fraîche and Dijon mustard cut through the starchiness of the potatoes and keep the soup from tasting flat.
Get the most out of this recipe
Texture tips
- Keep some texture: Blend briefly rather than until smooth, stopping while small pieces of potato and celeriac are still visible.
- Add dairy gently: Once the crème fraîche is stirred in, keep the soup over a low heat and avoid boiling so the finish stays smooth.
Ingredient notes
- Use waxy or all-purpose potatoes: Yukon Gold potatoes work well because they soften readily but still leave a pleasant body when only partly blended.
- Celeriac adds depth: Celeriac brings a subtle celery-like earthiness that makes the soup taste more rounded than potato alone.
- Choose good frankfurters: The sausages are warmed directly in the soup, so their flavour seasons the finished bowl as well as acting as the main protein.
Make-ahead tips
- Make it in advance: The soup can be cooked and refrigerated for up to 3 days in a sealed container once cooled.
- Reheat gently: Warm in a saucepan over a low heat, stirring often, until piping hot throughout; avoid a hard boil after the crème fraîche has been added.
- Not ideal for freezing: Because the soup contains potatoes and crème fraîche, freezing can make the texture grainy or split once thawed.
Serving ideas
- Serve with bread: Rye bread, seeded rolls or crusty bread are good alongside the thick soup and help make it a full meal.
- Finish with freshness: Fresh chives and a little extra black pepper sharpen the rich, creamy base.
- Add mustard at the table: Offer extra mustard for anyone who likes a more pronounced tang with the frankfurters.
Equipment you'll need
Ingredients
Instructions
- Trim and rinse the leek well, then slice it. Peel the celeriac and potatoes, then cut both into roughly 2 cm chunks.
- Melt the butter in a large pot over a medium heat. Add the leek and cook for 5 minutes, stirring, until softened but not browned.
- Add the celeriac and potatoes, then pour in the vegetable stock. Bring to a gentle simmer and cook for 18 to 22 minutes, until the vegetables are very tender.
- Take the pot off the heat and blend briefly with an immersion blender, leaving some small chunks for texture. Return to a low heat.
- Slice the frankfurters into thick rounds and stir them into the soup. Warm gently for 4 to 6 minutes until the sausage is hot throughout, keeping the soup below a boil.
- Stir in the crème fraîche and Dijon mustard, then season with black pepper. Ladle into bowls and finish with finely snipped chives.
Recipe notes
Tips
- For the best texture, blend only part of the soup so you keep a few tender chunks of potato and celeriac.
- Once the crème fraîche is added, keep the heat low and avoid boiling so the soup stays smooth.
- If serving anyone who is pregnant, elderly, or immunocompromised, make sure the frankfurters are piping hot throughout before serving.
Substitutions
- Replace the butter with olive oil for a slightly lighter finish.
- Replace the crème fraîche with sour cream for a tangier soup; add it off the heat to prevent splitting.
- Replace the Dijon mustard with whole-grain mustard for a milder, more textured mustard note.
Storage
- Refrigerate up to 3 days
- Cool quickly, then refrigerate in a sealed container. Reheat gently in a saucepan over a low heat until piping hot, stirring often; avoid boiling once reheated to keep the crème fraîche smooth.
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Recipe overview
- Servings: 2 bowls
- Total time: 50min (20min active)
- Difficulty: Easy
- Cuisine: German
-
Allergens:
Milk Mustard
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