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5 from 6 votes

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Lunch, Main Course, Soup, Starter
Cuisine: European, German
Keyword: busy-day dinner, Comfort food, easy recipes, potato bell pepper soup, potato sausage soup, potato soup
Servings: 4 servings
Author: Ester | esterkocht.com

Equipment

  • Hand blender
  • 2 pots (large & small)
  • Bowl
  • Wooden spoon
  • Knife
  • Cutting board
  • paper towels
  • Plate

Ingredients

  • 170 g/ 8 oz) cabanossi sausage or any
  • 800 ml/ 27 fl oz/ 3 2/3 cups vegetable stock
  • 1 kg/ 2.2 lbs potatoes
  • 2 red bell peppers (approx 250 g/8.8 oz)
  • 1 tablespoon sour cream
  • 2 medium sized onions
  • 2 garlic cloves
  • 4 tablespoons olive oil
  • salt and ground pepper
  • 100 ml/ 3.3 fl oz/ 1/3 cup + 1 tbs water
  • fresh parsley (optional)

Instructions

  • Peel and cut potatoes into bite-size pieces, leaving one potato behind for later. Rinse the potatoes, by simply soaking them in 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 oil and brown the sausage slices. 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 and season with salt and pepper. Fold in extra cooked vegetables, undrained, followed by sour cream. Taste and season once again with salt and pepper if necessary. Top with the browned sausages and serve immediately.

Notes

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