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Potato soup with sausages

A quick and warming stew for the fall!

The most important ingredients are, of course, the potatoes: they are cut into cubes and cooked for about 25min until the smaller ones start to fall apart. For this, you need floury potato or all purpose varieties. The starch that comes out then automatically gives the soup the necessary binding.

Carrots, leeks and celery add flavor and color, while sliced sausages and diced ham add a good taste. The nice thing is that you don’t have to cook an extra soup base of bones or meat, as that tends to take longer. This makes the soup very quick and easy to prepare.


  • 800g potatoes (floury or all-purpose cooking varieties)
  • 1 large carrot
  • 1 leek
  • 1 stick of celery
  • 200g bacon cubes
  • 1 tablespoon vegetable oil
  • approx. 0,8 L water
  • Salt & pepper for seasoning
  • 1 leveled tsp. marjoram (dried)
  • 1 tsp sugar
  • 3 Wiener or Debrecziner sausages
  • 100ml sour cream (if desired)


  1. Peel the potatoes and carrots, wash the leek and celery stalk and cut off the root end or remove wilted leaves. Then cut the vegetables into centimeter-sized cubes, and the leeks and celery into half-centimeter-wide strips.
  2. In a larger saucepan, sauté the bacon cubes over gentle heat with a little oil for a few minutes to render out the fat. Then add all the vegetables (including potatoes!) and stir-fry as well. Deglaze with water until the vegetables are somewhat covered and simmer gently for about 25 – 30 min. The exact cooking time depends on the type of potato: The potato cubes should be almost disintegrated afterwards, the carrots rather still keep their shape. The potato starch will also make the soup thicker.
  3. After 10 minutes of simmering, add marjoram, a little sugar and the sliced sausages and let them simmer. Just before the end of the cooking time, season again with salt and pepper, because the sausages still give salt and flavor to the soup.
  4. If desired, add sour cream to the soup, but do not let it boil any longer.


Served with a crusty roll or a slice of fresh gray bread, you have a delicious meal that warms you up nicely from the inside.


    • You can vary the type of sausage almost at will: anything from Wieners to Debrecziner to Cabanossi should fit the bill.
    • Potato soup actually tastes even better when reheated. So you can quietly cook a larger pot, pre-cook them for the next day, or even freeze some of it in portions.

Bon appetite!

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