German Potato Soup
A cozy and hearty German Potato Soup perfect for chilly evenings, made with Yukon Gold or Russet potatoes, vegetables, and optional smoked sausage.
Ingredients
- 5-6 medium Yukon Gold or Russet potatoes peeled and chopped
- 1 large onion diced
- 2 carrots peeled and sliced
- 2 celery stalks sliced
- 3 cloves garlic minced
- 4 cups vegetable broth
- 1 tbsp olive oil or butter
- 1-2 smoked sausages sliced (optional)
- Salt and black pepper to taste
- Small pinch of nutmeg
- Chopped chives or parsley to serve
Instructions
- Heat oil or butter in a big soup pot. Add onions, and sauté until they’re soft (about 5 minutes).
- Stir in garlic, carrots, and celery. Sauté for another 3 minutes.
- Toss in the potatoes and stir to coat.
- Pour in the veggie broth, bring to a boil, and lower the heat.
- Simmer for about 20-25 minutes, or until potatoes are fork-tender.
- Lightly mash some potatoes in the pot to thicken, keeping some chunks for texture.
- If using smoked sausage, add it now and warm through.
- Top with chopped chives or parsley and a grind of black pepper before serving.
Notes
Leftovers taste even better. Store in an airtight container for 3-4 days. Can be frozen; just add broth when reheating if it thickens too much.