German Potato Soup for the Crock Pot

Warm, hearty, and irresistibly comforting, this German Potato Soup for the Crock Pot is the perfect dish to cozy up with on a chilly day. Packed with tender russet potatoes, sweet carrots, aromatic celery, and the savory goodness of smoked kielbasa sausage, this slow-cooked soup is a harmony of rich flavors and rustic texture. Seasoned with fragrant herbs like marjoram and thyme and finished with a splash of heavy cream, it strikes just the right balance of creamy and savory. The convenience of a crock pot allows the ingredients to simmer to perfection while you go about your day, making it an effortless yet deeply satisfying meal. Garnish with parsley and pair with crusty bread for a truly authentic touch to this traditional German-inspired dish. Perfect for family dinners or meal prepping, this recipe is a must-try for soup lovers craving comfort food!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:360 mins

Total Time:380 mins

Servings: 6

Ingredients

• 6 medium russet potatoes
• 3 medium carrots
• 3 celery stalks
• 1 large white or yellow onion
• 3 garlic cloves
• 12 oz smoked kielbasa sausage
• 6 cups unsalted chicken stock
• 2 bay leaves
• 1 tsp dried marjoram
• 1 tsp dried thyme
• 1 tsp salt
• 0.5 tsp ground black pepper
• 0.5 cup heavy cream
• 2 tbsp fresh parsley
• 1 tbsp olive oil or butter

Directions

Step 1

Peel and dice the potatoes into 1/2-inch cubes. Peel and slice the carrots into rounds. Dice the celery into small pieces. Finely chop the onion, and mince the garlic cloves.

Step 2

Slice the kielbasa sausage into thin rounds and set aside.

Step 3

Heat olive oil or butter in a skillet over medium heat. Add the diced onion and minced garlic. Sauté for 3-4 minutes until softened and fragrant.

Step 4

Transfer the sautéed onion and garlic into the crock pot. Add the diced potatoes, carrots, celery, and sliced kielbasa.

Step 5

Pour the chicken stock over the ingredients in the crock pot. Add the bay leaves, marjoram, thyme, salt, and black pepper. Stir gently to combine.

Step 6

Cover the crock pot and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the potatoes and vegetables are tender.

Step 7

Once the soup is cooked, taste and adjust the seasoning with additional salt or pepper if needed. Remove the bay leaves and discard.

Step 8

Use a potato masher to slightly mash some of the potatoes in the soup to create a thicker consistency. Alternatively, use an immersion blender to blend a small portion of the soup.

Step 9

Stir in the heavy cream to make the soup rich and creamy.

Step 10

Serve hot, garnished with freshly chopped parsley. Pair with crusty bread or a side salad for a complete meal.

Nutrition Facts

Serving size	(3445.8g)

Amount per serving	% Daily Value*
Calories	2605.2

Total Fat 125.7g	0%
Saturated Fat 50.2g	0%
Polyunsaturated Fat 0.2g
Cholesterol 280.1mg	0%
Sodium 5431.3mg	0%
Total Carbohydrate 284.7g	0%
Dietary Fiber 29.6g	0%
Total Sugars 34.0g
Protein 73.5g	0%

Vitamin D 0IU	0%
Calcium 494.7mg	0%
Iron 17.3mg	0%
Potassium 8020.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.1%

Protein: 11.5%

Carbs: 44.4%