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Kartoffelsuppe
German Potato Soup with Sausage
A hearty and comforting German potato soup, enriched with smoky bacon, savory leeks, and sliced Wiener sausages. Perfect for a chilly winter day, this soup offers a delightful balance of creamy texture and satisfying flavor, with optional chunky potato pieces for added character.
๐ง ์ฌ๋ฃ
- 800 g Potatoes(Waxy varieties like Yukon Gold or Maris Piper work best. Peel and cut into approximately 2cm (3/4 inch) cubes.)
- 2 Leeks(Medium-sized. Trim off the dark green tops and root ends, then thinly slice the white and light green parts. Wash thoroughly to remove any grit.)
- 150 g Bacon(Smoked bacon, diced into small lardons.)
- 4 Wiener sausages(Or other similar frankfurter-style sausages. Slice into bite-sized rounds.)
- 100 ml Heavy cream(For richness. Can be substituted with milk for a lighter version.)
- 1.2 L Vegetable or chicken broth(Low sodium is recommended to control saltiness.)
- 1 tbsp Butter or oil(For sautรฉing.)
- to taste Salt
- to taste Black pepper(Freshly ground is best.)
- 2 tbsp Fresh parsley(Chopped, for garnish (optional).)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
In a large pot or Dutch oven, heat the butter or oil over medium heat. Add the diced bacon and cook until it begins to crisp and render its fat, about 5-7 minutes. Add the sliced leeks to the pot with the bacon and sautรฉ until softened and slightly golden, stirring occasionally, for another 5-7 minutes. Be careful not to burn the leeks.
โฑ๏ธ 10-14 minutes - 2
Add the cubed potatoes to the pot along with the broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 20-25 minutes, or until the potatoes are fork-tender.
โฑ๏ธ 25-30 minutes - 3
Once the potatoes are tender, use an immersion blender to partially purรฉe the soup directly in the pot. Blend until about half to two-thirds of the potatoes are mashed, leaving some chunks for texture. Alternatively, scoop out about 2 cups of the soup solids and mash them with a potato masher or fork before returning them to the pot.
โฑ๏ธ 5 minutes - 4
Stir in the sliced Wiener sausages and the heavy cream. Continue to simmer gently for another 5 minutes, allowing the sausages to heat through and the flavors to meld. Do not boil after adding the cream. Season generously with salt and freshly ground black pepper to taste.
โฑ๏ธ 5 minutes - 5
Ladle the hot soup into bowls. Garnish with fresh chopped parsley, if desired. Serve immediately.
โฑ๏ธ 2 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a creamier soup, mash more of the potatoes. For a heartier soup with more distinct potato pieces, mash fewer.
- โThis soup is a classic German comfort food, perfect for cold weather.
- โServe with crusty bread for dipping.
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- Add other vegetables like carrots, celery, or peas along with the leeks for a more robust flavor.
- Omit the cream for a lighter, broth-based soup.
- Add a pinch of nutmeg or marjoram for an extra layer of flavor.