When we were in Germany recently, we had a late lunch in Potsdam with our former exchange students Olaf, Hannah and Josi, and Hannah’s parents, Bettina and Frank. We had seen Olaf in April when he visited the U.S. and stayed with us for a week, but it’s been a couple of years since we’ve seen the girls and Hannah’s parents. It was great fun to see them all again.
I was pretty hungry, with the time change, so while most of the group had a coffee of some type and a pastry, I had the potato and sausage soup. I was expecting something creamy; it came out more brothy, although it was thick from the potatoes being cooked in it for so long. Our first full day back home was chilly and rainy, so I found this soup online and made a half-batch. It’s so good, next time I’ll make the whole recipe, so we’ll have more leftovers.
I used my lovely Flame Le Creuset Dutch oven for this wonderful soup.
German Potato and Sausage Soup
5 pounds potatoes peeled and diced to 1/2″ pieces
6 carrots peeled and diced
1 large white onion peeled and diced
4 celery stalks chopped
2 teaspoons salt
3 pounds Polish kielbasa
1/4 cup fresh parsley, chopped
3 cloves fresh garlic, minced
1/8 teaspoon crushed dried red pepper
1 teaspoon black pepper, coarsely ground
Put potatoes, carrots, onion and celery in a large pot then add water to cover about 1 inch. Add half the salt, then cover with lid and set on medium flame.
Cut sausage into 2” pieces. Add water to cover bottom of frying pan and cook sausage piercing skin as it starts to harden. When cooked through, remove sausage to cutting board and dice into 1/2″ pieces; add to soup.
Add parsley, black pepper, red pepper, remaining salt and garlic. Cover and continue cooking on low heat for 2 hours; serve immediately.