German Potato Soup

This German potato soup with bell peppers is delicious, so simple and quick to make. Made with potatoes, red bell peppers, vegetable stock, onions, garlic and sour cream and finished off with browned sausages after cooking.

The potato soup makes a perfect meal on its own, but you could also fill it in shot-type glasses and serve it as a starter.

Here it’s what I like about this German potato soup:

• it’s so good and tastes even better the next day 😉
• it uses a handful of ingredients
• it takes 30 minutes to make including the preparation time. Makes a perfect weeknight dinner
• and it’s very versatile. You can use this recipe as a base and add pretty much whatever you want to it.

What makes this soup over – the – top good is that you blend the soup, fold in chunks of precooked vegetables and top it with browned sausage.

Every time I make this beauty, it’s always a hit at our house! Even my husband, who is not a fan of soups and my 1 ½ – year – old daughter rave about it. So it’s definitely a keeper!

What you’ll need to make German sausage potato soup

• 170 g (6 oz) parboiled sausages (bockwurst/ frankfurter würstchen/ wiener würstchen or any)
• 800 ml (27 fl oz/ 3 2/3 cups) vegetable stock
• 1 kg (2.2 lbs) potatoes
• 2 red bell peppers ((capsicum)) (approx 250 g/ 8.8 oz)
• 1 tablespoon sour cream
• 2 medium onions
• 2 garlic cloves
• salt and ground pepper
• 4 tablespoons olive oil

You’ll also need:

• immersion blender
• 2 pots (large & small)
• bowl
• 100 ml ( 1/3 cup + 1 tbs) water
• wooden spoon
• knife
• cutting board
• paper towels
• plate

How to make German potato soup with bell peppers and sausage

Peel and cut potatoes into bite-size pieces, leaving one potato behind for later. Rinse the potatoes, by simply soaking them in normal tap water.

Peel and cut onions and garlic cloves finely .Then rinse and chop bell peppers, putting 1/4 of the peppers aside for later.

In a large pot heat 2 tablespoons of olive oil and saute onions and garlic for 2 – 3 minutes. Add bell peppers and saute for another minute.

Meantime remove potatoes from the water and pat dry with paper towels.

Add the potatoes to the pot and mix well. Stir in vegetable stock, cover and let simmer for 15 minutes.

In the meanwhile slice the sausage and chop vegetables that you previously kept aside.

In an extra pot heat 2 tablespoons of olive oil and brown the sausage. Remove from the pot and set aside.

In the same pot add the remaining vegetables and stir in approx 100 ml. Let simmer for max 10 minutes or until soft.

After 15 minutes blend the soup (from step 3) and season with salt and pepper.

Fold in extra cooked vegetables, undrained (from step 4)

and then sour cream. Taste and season once again with salt and pepper if necessary.

Top with the browned sausages and serve immediately.

• You could also fold in the sausage together with the extra cooked vegetables, if you’re making the soup a day before.

More one pot meals

• Chilli con carne
• Pasta with potatoes

Did you make this recipe? I’d love to hear from you! Simply write a review and add rating to it. Or snap a photo and share it on Ester kocht Facebook Page or tag @ester.kocht on Instagram.