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This bold slow cooked potato soup with sausage warms you up on chilly days. When it’s gray out, the whole kitchen will smell like potatoes, hearty veggies, and smoky sausage in just a few hours. This dish always makes a laid back cozy evening and gets thumbs up from everyone at the table.
The first time I made this was during December’s first snow. Now, it’s requested every single Sunday. The smell takes us back and just feels like home.
Ingredients
- Potatoes: Make the soup creamy and filling. Use waxy potatoes without green bits for the best bite.
- Onion: Gives the soup some oomph and slight sweetness.
- Garlic: Rounds everything out with rich flavor. Fresh cloves have the most punch.
- Carrots: Bring color and natural sweetness. Crisp, fresh ones work best.
- Celery stalks: Add an herby, slightly crunchy note. Grab fresh ones for best results.
- Smoked sausage or Krakauer: Offers that hearty, smoky kick. Try to get quality stuff from the butcher or local shop.
- Veggie broth: Makes the base and keeps things balanced. Go for a low salt one if you can.
- Milk or cream: Turns the soup extra silky. If you need dairy-free, grab plant cream.
- Dried thyme: Adds a herby twist that goes great with potatoes.
- Paprika powder: Loads the soup with warmth and depth. Hungarian kind is super good.
- Salt and pepper: Pulls it all together—fresh cracked is best.
- Olive oil: Helps brown the onions—better oil means more flavor.
- Fresh parsley: Sprinkle on top for color and a fresh bite.
Simple step-by-step
- Finish and taste test:
- Top it all off with salt, pepper, and a toss of fresh parsley. Serve it up in big bowls with some bread on the side.
- Add milk or cream and let it rest:
- Stir in your milk or cream, keeping the soup warm for about ten more minutes (but don’t boil). It’ll get even creamier.
- Mash some potato for creaminess:
- Take about a third of the potatoes and lightly mash them right in the pot. You want it a little thick, but keep some pieces whole for texture.
- Cook it all low and slow:
- Pop the lid on and let everything bubble away—either six to seven hours on low or three to four on high. The potatoes should be soft and the sausage fully heated through.
- Add broth and seasonings:
- Pour in broth, sprinkle in thyme, paprika, salt, and pepper. Give it a hearty stir so the flavors get in every bite.
- Layer up in the slow cooker:
- Place the potato chunks, sliced carrots, celery, and sausage right into the slow cooker. Pour the onions and garlic over the top.
- Sauté aromatics:
- First, cook onions and garlic in olive oil over medium heat for about five minutes till they’re soft and golden. This brings out the sweet notes.
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Good to know
Packed with fiber from all the veggies and potatoes. Freezes like a dream, perfect for hectic days. The flavors get even better after sitting overnight.
Storage tips
This soup stays good in the fridge (covered) for two or three days and actually turns even creamier when reheated. You can freeze single portions. Just reheat slowly on the stove or microwave—a dash of milk or broth fixes up the texture.
Swap it up
No smoked sausage? Swap in some frankfurters. Milk can be switched for cream, oat, or soy cream. Want some heat? Toss in a tiny bit of chili while things cook.
Serving ideas
A crunchy farm loaf or rustic baguette matches perfectly. Toss more fresh parsley on top for color. Like it bold? Spoon over some mustard or punchy horseradish for an extra kick.
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A bit of background
Potato soups have deep roots in Germany. Rural areas have endless styles—different veggies, lots of toppings. Smoked sausage was always a hit thanks to its long shelf-life in winter. These soups have been family favorites for generations.
Recipe FAQs
- → How long does it take in the slow cooker?
For this soup, let it go on low for 6 to 7 hours. Need it faster? High for 3 to 4 hours gets the veggies nice and soft and lets all the flavors blend together.
- → What's the best sausage for this soup?
If you want it to taste classic, go with smoked bratwurst, kielbasa, or even Krakauer. There are plenty of veggie sausages you can swap in too.
- → Can I make this soup ahead and store it?
Sure thing! Pop it in the fridge once it's cooled. It'll last up to three days. It reheats great and you can even freeze extra servings.
- → How do I make the soup super smooth?
Right before serving, mash up some of the cooked potatoes in the pot. If you want it extra velvety, stir in some cream or milk at the end.
- → What's tasty to serve with this soup?
Fresh parsley on top and a side of crisp bread makes it awesome. Can't go wrong with that combo.
- → What else can I toss in?
Try putting in leeks, bell peppers, different herbs or spices—just mix it up however you like.