German Potato Soup With Wiener Sausages Recipe
This hearty German Potato Soup with Wiener Sausages is a creamy and comforting dish perfect for a quick and satisfying meal. Featuring tender diced potatoes, hearty soup greens, and savory wiener sausages, all simmered in a flavorful vegetable broth and enriched with nutmeg and heavy cream, this soup offers a delicious taste of traditional German flavors in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: German
Ingredients
Soup Base
- 2 pounds russet potatoes (peeled and diced)
- 1 package soup greens (washed, peeled, and diced)
- 32 ounces vegetable broth
Additional Ingredients
- 4-6 links Wieners (aka Vienna Sausages, diced)
- ½ cup heavy cream
- 1 teaspoon nutmeg
- Salt and pepper, to taste (optional)
Instructions
- Cook Vegetables: Add diced potatoes and soup greens to a large pot or saucepan. Pour in the vegetable broth and bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to medium and let it cook until the vegetables are tender, which should take about 15 minutes.
- Blend Soup: Stir in the nutmeg and heavy cream into the cooked vegetables. Using an immersion blender, blend the soup directly in the pot until it achieves a creamy consistency, ensuring a smooth and velvety texture.
- Add Sausages and Simmer: Add the diced Wieners to the creamy soup. Continue to simmer gently for a few minutes until the sausages are warmed through. Taste and if desired, season with salt and pepper to enhance the flavors.
Notes
- Use russet or red potatoes depending on your preference; red potatoes will yield a slightly firmer texture.
- If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, then return to the pot.
- For a richer taste, you can substitute some or all of the vegetable broth with beef broth.
- To keep it gluten free, ensure the wiener sausages are labeled gluten free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
