German Leek and Sausage Soup with Potatoes Recipe
A thick, homestyle soup with leeks, potatoes, and slices of sausage that feels more like a one-pot meal than a light soup. In many German households, dishes like this are cooked during the week to have lunch or dinner ready for two days in a row. The flavor is mild and slightly creamy, with a distinct aroma of leek and smoked sausage.
This soup combines the simplicity of everyday German home cooking with the comfort of a thick, hearty one-pot dish. The starch from the potatoes naturally thickens the broth, while the smoked sausage infuses the whole pot with deep flavor without needing many extra spices.
Chef's tips
Use a good-quality smoked sausage, as its flavor carries the entire dish. If the sausage is very fatty, you can reduce the amount of oil or even skip it and fry directly in the rendered fat. Cut the vegetables into similar-sized pieces so they cook evenly and the texture of the soup is pleasant in every spoonful.
How to serve
Serve in deep bowls with rustic bread, rye bread, or a crusty roll. For a more filling meal, add a simple green salad on the side. Just before serving, you can top each portion with a spoonful of sour cream or a sprinkle of grated cheese for extra richness.
Ingredients
- leek - 2 pieces
- potatoes - 500 g
- sausage - 250 g
- carrot - 2 pieces
- celeriac - 80 g
- vegetable stock - 1.2 l
- cream - 150 ml
- vegetable oil - 1 tablespoon
- marjoram - 1 teaspoon
- bay leaf - 2 pieces
- salt - 1 teaspoon
- black pepper - 0.5 teaspoons
Preparation
- Wash the leek thoroughly – cut it lengthwise, separate the layers under running water to rinse out any sand. Then slice into half-moons.
- Peel the carrot and celeriac and cut into small cubes. Peel the potatoes and cut into larger cubes.
- Slice the sausage into half-moons or quarter-slices, depending on its thickness.
- Heat the oil in a large pot over medium heat. Add the sausage and fry for 3–4 minutes, until lightly browned and it releases some fat.
- Add the leek, carrot, and celeriac. Sauté for 5–7 minutes, stirring often, until the vegetables soften and become slightly translucent but do not brown.
- Add the potatoes, bay leaves, and marjoram, then pour in the stock. Stir, bring to a boil, then reduce the heat so the soup only gently simmers.
- Cook for 20–25 minutes, until the potatoes are soft and some of them start to break down slightly, which will thicken the soup.
- Remove the bay leaves. Pour in the cream, mix thoroughly, and heat for another 2–3 minutes without letting it come to a full boil so the cream does not curdle.
- Season the soup with salt and pepper to taste. Serve hot, preferably with a slice of bread.
Storage
The soup keeps well in the fridge for up to 3 days. Reheat gently over low heat, stirring often so it doesn’t catch on the bottom. If it thickens too much, add a splash of water or stock to loosen the consistency.
