My Mom's "Kartoffelsuppe" (Potato soup)

This is on of my Mom's recipes I grew up with. It's perfect for spring time. A light but still hearty and flavorful soup, depending on how much of the sausages you add :)


  • 1 tablespoon oil
  • 1 tablespoon butter
  • 2 cured hard paprika sausages ("Bauernbratwurst) 
  • 1 onion - diced
  • 2 carrots - sliced
  • 3-5 potatoes - cubes (1 inch)
  • 2 tablespoons tomato paste
  • salt, pepper 
  • 1 liter water 
  • 1 leek - sliced
  • 1 cup frozen peas
  • 3 wiener sausages or 1/2 cup bologna (Fleischwurst) - sliced
  • vegeta
  • 2 tablespoon fresh parsley - chopped


Start the Base:

Heat the oil and butter. Add the paprika sausage and diced onions. Quickly sauté the onions and brown the sausages for about 2-3 minutes, be careful that the onions don't turn brown. Add the sliced carrots (hardest vegetables) and fry for a few more minutes. Stir occasionally.

Add the potato cubes (second hardest vegetables), tomato paste, salt and pepper and stir. Fry the potatoes for about 5 minutes, stir regularly to not brown the onions. Fill up with water, bring to a boil and let simmer at medium heat for about 10 minutes till the potatoes start to soften up.

Finish Up & Serve:

Now, add the leeks, the frozen peas and the sliced wiener sausage/bologna. These ingredients don't need long to cook. Let cook for 5 more minutes till potatoes are completely soft. Season with salt, pepper and vegeta to taste.

Use a potato masher and softly press into the soup for a few times to slightly squeeze the potatoes. Do not completely smash all of them. The soup should still be clear and there should still be bits of potatoes. You just want to break them up a little.

Sprinkle fresh parsley on top and serve with crusted bread and

cured paprika sausage (Bauernbratwurst)

This version uses sliced bologna (Fleischwurst)

This version uses sliced wiener sausages

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1 comment:

  1. In this case we wish to have two distinct areas of the finished piece, the head and the handle. wire potato masher


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