Saturday, February 1, 2014

Soup Series #1: German Potato Soup with Sausage

We like soup. It tastes great, it fills you up and baby, it warms you up. I like soup because it's one of the few things which everyone in our family eats. HRH aka Father in-law loves soups, Pater Familias aka my huz loves soups and both the kidlets love most of the soups, it's a win win for me in a family with spoiled brats of all ages.

The soup cooks quickly and without much effort so go ahead, try it today!

German Potato Soup with Sausage

This will feed 5-6 people

5 medium large potatoes peeled and cut into cubes of about 1/2" to 3/4" . You need about 4 cups of potatoes.
3 large carrots, peeled or scrubbed and cut into pieces slighter smaller than the potatoes
2 stalks celery, washed and chopped
1/2 medium yellow onion, finely diced
1 large leek (cut into rings, washed and drained)*
1 small garlic, pressed
1-2 tsp. dried marjoram
3 cups Chicken stock**
3 cups water**
Salt, Pepper to taste
1 tbsp cooking oil
1 Whole Kielbasa cut lengthwise in half, and then into pieces (we get the light version Hillshire Brand)
2 tbsp of freshly chopped parsley
Optional 1 cup frozen green beans

On medium heat, heat the oil in a large pot and add the onion and celery (and leek if using). Cook until the onion softens and then add the garlic and marjoram. Stir about for a few moments and then add the cut up potato and carrots. Sauté for two minutes and then add the stock and water. 

Bring the soup to a simmer and cover. Meanwhile sauté the sausage in a pan and keep aside. Once the vegetables are done, remove about two cups worth of the vegetables and mash them. Return to the pot along with the sautéed sausage and frozen green beans if using.  Make sure you include the pan drippings. Bring to a slow simmer, cook for 7 minutes, and season to taste with pepper and salt (or stock paste, if you have***).

Before serving sprinkle with the fresh parsley.

Serve with a crusty, rustic bread.

* Leeks can be expensive and I usually avoid them.
** You may want to add more or less, depending on how chunky or liquidy you'd like your final product.
*** Best stuff EVER!


  1. Interesting what you said about leeks. They are pretty cheap here.

  2. Hello Eva, not here, unfortunately. I wish they were because I adore leeks.

  3. This comment has been removed by the author.

    1. Meant to say, "In Germany they are also very cheap. Maybe if more people bought them and knew about them this would be different in the U.S. as well."