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
  • 1 leek - sliced
  • 3-5 potatoes - cubes (1 inch)
  • 2 tablespoons tomato paste
  • salt, pepper 
  • 1 liter water
  • 1 cup frozen peas
  • 3 wiener sausages or 1/2 cup bologna (Fleischwurst) - sliced
  • vegeta
  • 2 tablespoon fresh parsley - chopped
Serve with crusted bread.


  1. Heat the oil and butter. Add the paprika sausage and diced onions. Saute for about 5 minutes, be careful that the onions don't turn brown. Add the sliced carrots and leek and let cook for a few more minutes. Stir occasionally.
  2. Add the potato cubes, tomato paste, salt and pepper and stir. Heat up the potatoes for about 5 minutes, stir regularly to not brown the onions. Fill up with water and let cook for 10 minutes.
  3. Add the frozen peas and the sliced wiener sausage/bologna. Let cook for 5-10 more minutes, till potatoes are soft. Use salt, pepper and vegeta to taste.
  4. Use a potato masher and softly go into the soup for a few times to slightly smash the potatoes. Do not smash all of them completely. The soup should still be clear and there should still be enough unbroken potatoes.
  5. Serve with crusted bread and sprinkle fresh parsley on top.

cured paprika sausage (Bauernbratwurst)

This version uses sliced bologna (Fleischwurst)

This version uses sliced wiener sausages

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