Easy Potato Soup Recipe: Oma's Kartoffelsuppe

by: Gerhild Fulson  / Oma Gerhild shares easy, authentic German recipes you can trust, rooted in family tradition and featured in her cookbooks.

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Grab your spoon and dive into this bowl of German potato soup — potatoes, sausage, and veggies come together in every flavorful bite!

This traditional German easy potato soup recipe is the ultimate choice for a comforting and hearty dish that warms both body and soul. It's a homemade potato soup, kartoffelsuppe, that's packed with flavor, easy to prepare, and made with wholesome, simple ingredients. Perfect for chilly nights or any time of year you crave a bowl of homemade goodness.

If your definition of comfort food is creamy potato soup, try this one. It’s versatile, allowing you to customize it with your favorite additions while staying true to its traditional roots.

If it's a chunky potato soup recipe you're looking for, this is it as well. Yes, this can be both. It starts chunky, but with a quick blitz of immersion blender, you have that creamy texture. You choose the favorite the whole family will love.

Why You'll love This Recipe

• Rooted in Tradition: This potato soup (based on my Mutti's Berliner recipe) captures the essence of German home cooking with its hearty ingredients and rustic flavors.
• A Crowd-Pleaser: Whether it's a cozy family dinner or a gathering with friends, this soup is always a hit with everyone at the table.
• Fuss-Free Cooking: With just one pot and everyday ingredients, it's a hassle-free way to bring comforting German flavors to your kitchen.

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Best Potatoes to Use and Why

Choosing the right potatoes can make all the difference in your soup’s texture and flavor. 

Here are the best options:

• Starchy Potatoes (e.g., Russet Potatoes): These potatoes break down easily while cooking, creating a creamy and velvety texture. Perfect if you plan to blend part of your soup.
• Waxy Potatoes (e.g., Yukon Gold Potatoes, Red Potatoes): These hold their shape well, making them ideal if you prefer a chunkier soup with distinct potato pieces (Yukon Gold's are my favorite!).
• All-Purpose Potatoes (e.g., White Potatoes): A versatile choice that offers a balance between creaminess and structure, suitable for any style of potato soup.

Tips for perfect Results

• Adjusting Consistency: If the soup is too thick, add water or broth gradually. For soup that's too thin, stir in 1 to 2 tablespoons or more of instant mashed potato flakes.
• Enhancing Flavor: If the soup tastes bland, add salt, pepper, Vegeta, or a splash of Maggi. Fresh herbs like parsley or dill, or a sprinkle of smoked paprika, can add depth.
• Even Cooking: Cut vegetables evenly for consistent cooking. Stir occasionally to prevent sticking or burning at the bottom of the pot.
• Fixing Over-Seasoning: Too salty? Add a peeled raw potato that's been cut it in half, and simmer in the soup for 10 to 15 minutes, then remove it. This absorbs excess salt.
• Reheating and Serving: Reheat gently over low heat while stirring. 

How to Make this Potato Soup in a slow cooker

1. Chop the potatoes, onions, celery, and carrots into large dice. Pierce the sausages in several places.
2. Add all ingredients, including water or broth and 1 teaspoon of Vegeta powder (or salt), into the slow cooker. Stir to combine.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes and vegetables are tender.
4. Optional: For a creamier soup, remove the sausages and use an immersion blender to purée part of the soup directly in the slow cooker, leaving some chunks for texture.
5. Adjust seasoning with salt and pepper to taste. Sprinkle with fresh parsley before serving. 

How to Make this Potato Soup in an Instant Pot pressure cooker

1. Chop the potatoes, onions, celery, and carrots into large dice. Pierce the sausages in several places.
2. (Optional): Use the Sauté function to soften the onions for extra flavor. Turn off the sauté mode when done.
3. Add the potatoes, celery, carrots, water or broth, and 1 teaspoon of Vegeta powder (or salt). Stir everything to combine.
4. Close the lid, set the valve to Sealing, and cook on High Pressure for 8 minutes. Allow the pressure to naturally release for 10 minutes, then carefully do a quick release.
5. (Optional): For a creamier soup, remove the sausages and use an immersion blender to purée part of the soup, or lightly mash the potatoes with a masher.
6. Adjust seasoning with salt and pepper as needed. Garnish with fresh parsley and serve.

Serving Suggestions 

• Pair with freshly baked brötchen, homemade pretzels, or German rye bread.
• Serve as a starter or a main dish with a light salad on the side.
• Add a dollop of sour cream for extra creaminess.

German potato soup FAQ

Some other Soups to Try

• Cabbage Soup - Krautsuppe
• Green Bean Soup - Grüne Bohnensuppe
• Goulash Soup - Gulaschsuppe
• Lentil Soup - Linsensuppe
• Peppered Beef Stew - Pfefferpotthast

Ready to Make This Potato Soup Recipe?

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Print Recipe

Easy Potato Soup Recipe: Oma's Kartoffelsuppe

Easy Potato Soup Recipe! This hearty traditional German-inspired dish is packed with tender potatoes, veggies, and smoked sausage for a comforting meal everyone will love. 

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings:

Makes 6 servings

Ingredients:

• 1 tablespoon (14 g) butter, bacon grease, or olive oil
• 1 onion, large dice (about 150 g)
• 3 - 4 smoked sausages (wieners, kielbasa, Polish sausage, etc.) (about 300-400 g)
• 3 pounds potatoes, large dice (about 1.4 kg)
• 1 - 2 ribs celery, large dice (about 100-200 g)
• 2 - 3 carrots, peeled, large dice (about 150-200 g)
• 2 teaspoons Vegeta (optional)
• 6 cups water or chicken broth (about 1.5 liters)
• Salt and freshly ground black pepper to taste
• fresh parsley to garnish

Instructions:

1. Melt butter in a large soup pot over medium-high heat. Sauté the onions until translucent.
2. In a large pot, add the potatoes, onions, celery, carrots, and sausages. Pour in the water (adding more if needed to cover the vegetables). Stir in about 1 teaspoon of Vegeta powder (or salt), reserving the rest for final seasoning if needed.
3. Bring the mixture to a boil, then cover and reduce the heat to a simmer. Cook for at least 20 minutes, stirring occasionally, until the potatoes are tender.
4. Optionally, for a creamier texture, remove the sausages and use an immersion blender or potato masher to purée a portion of the soup, leaving some chunks of potatoes and veggies if desired. 
5. Adjust the seasoning with salt, pepper, and the remaining Vegeta powder as needed.
6. Sprinkle chopped parsley over the top before serving. Enjoy your soup hot with a side of crusty bread.

Notes/Hints:

• Adjust thickness by adding more water or broth if needed. For creaminess, lightly mash the potatoes or stir in 2 to 3 tablespoons of instant mashed potato flakes.
• Pierce sausages in several places before adding to the soup to release flavor. Slice into pieces before serving.
• Add ½ teaspoon celery seed, some nutmeg and/or add a splash of Maggi.
• Add 1 to 2 cups of chopped cauliflower or mushrooms. For a sweet touch, add 1 or 2 sliced parsnips.
• Garnish with some chopped green onions.
• Use bouillon cubes to turn the water into a broth to use instead.

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

01.15.2025 revision update

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.