The simple classic: potato soup with sausages
Ingredients for 4 servings
- 1 kg potatoes (floury)
- 1 onion
- 2 carrots
- 50 grams of butter (or margarine)
- 1 liter vegetable broth
- salt and pepper
- ½ tsp marjoram (dried)
- 2 pairs of wieners
- some fresh parsley
preparation
- Peel potatoes and cut into bite-sized pieces. Peel and roughly dice the onion and carrot.
- In a large saucepan, omit the butter and sauté the onion pieces in it until translucent. Then add the potato and carrot pieces and sauté as well.
- Deglaze with vegetable stock and season with salt, pepper and marjoram. Let the potato soup simmer for about 20 minutes.
- Slice the sausages, wash and chop the parsley. Puree the soup, season with salt and pepper and serve with sausages and parsley as a topping.
Potato soup: One soup, many variations
Potato soup is the best proof that the simple things are often the best: Potatoes, onions, carrots, broth, some herbs and spices, that’s all you need for a classic potato soup. And it’s so versatile because potato soup tastes great with all kinds of toppingswhether classic with sausages or fine with shrimp, creamy with cream, crunchy with strips of pepper, soup vegetables, leek or fried mushrooms and if you like it spicy, you can spice up your potato soup with Tabasco or wasabi.
In the colder months of the year, potato cream soup spiced up with salmon or bacon is particularly popular. Add a few croutons and you’re done! Meat lovers like our simple potato stew with chunky potato pieces and Kasseler back, veggies can cook our vegan potato soup. And if visitors are announced, our potato soup with beetroot salad serves as an eye-catcher. It is quick to prepare and can be served in small glasses as a starter.
Potato soup: which potatoes are the right ones?
Mealy boiling Potato varieties, for example Adretta, Likaria or Aulaare best suited for potato soups.
How do you puree potato soup?
For a fine and creamy potato soup, you should first boil the potatoes and then puree them once. You can either chop the potatoes right after cooking or afterwards along with the whole soup. You can easily do that blender and start directly in the saucepan or the soup in one mixer finely puree. Also useful for a fine soup can be a food millalso known as ‘Fleet Lotte’, or the potato masher be. This gives you a slightly chunky consistency.
Danger: Do not puree with the hand blender for too long, otherwise the potato soup will become sticky.
How can you season the potato soup?
A classic potato soup like grandma used to make gets its typical taste from the potatoes themselves, but also from Carrots, onions and vegetable broth such as salt and pepper. The taste is underlined by fresh parsley and some freshly grated nutmeg. The higher quality the ingredients, the better the soup tastes. With our recipes, it’s guaranteed to taste like grandma’s! Try it!
How long does potato soup keep?
A freshly cooked potato soup is up to 3 to 4 days stable if stored in a sealed container in the refrigerator. If you want to pre-cook some soup for a stash, you can easily freeze it. It is best to freeze the potato soup in portions. So it can be kept for up to 6 months.
Note: Freezing can change the taste and consistency as the starch is converted to sugar. Potato soup simply tastes best fresh.
There are more delicious potato recipes here. We also have tips on how best to peel potatoes.