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Kartoffelsuppe (or German Potato Soup) in a white bowl on a blue background


A traditional and authentic version of one of Germany's most popular weeknight meals. It's healthy, easy, delicious and ready in 30 minutes.
3.84 from 6 votes
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Course: Soup
Cuisine: German
Keyword: German Potato Soup, Kartoffelsuppe
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 78kcal
Author: Karen


  • 2 Tablespoons olive oil
  • 5 small potatoes, chopped
  • 3 small carrots, chopped
  • 2 celery stalks, chopped
  • 1 cup onion diced
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 Tablespoon yellow mustard
  • ¼ cup chopped parsley
  • 2 Vienna sausages sliced diagonally
  • optional: ¼ teaspoon caraway seeds


  • In a large dutch oven, heat the olive oil over medium heat. When the oil is heated, add the potatoes onions, carrots and celery stalks. Cook for about 5 minutes or until onions are transparent. Add the garlic and cook for one additional minute. If you are using caraway, add it at this time.
  • Add the vegetable broth and deglaze the pan. Cover and simmer on low for 30 minutes.
  • While the soup is simmering, sear the sausaged in a small skillet over medium heat until golden brown. Set aside.
  • When the soup is finished, turn off the heat and stir in the salt, pepper and yellow mustard and parsley.
  • Serve with sausages on top.


  1. Traditional German potato soup is not pureed. Instead the veggies are diced. Be sure to dice your vegetables in similar sizes. 
  2. Hungarian versions often include “speck” which is a thicker cut of bacon but its not common in Germany.
  3. You can use chicken broth if desired.


Calories: 78kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1278mg | Fiber: 1g | Sugar: 2g | Vitamin A: 501IU | Iron: 1mg
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