Quick Recipe Version (TL;DR)
Quick Ingredients
- 150 g smoked bacon, diced
- 2 tbsp unsalted butter
- 1 large leek (white and light green), thinly sliced
- 1 medium onion, diced
- 2 medium carrots, diced
- 3 garlic cloves, minced
- 900 g starchy potatoes, peeled and 2 cm cubes
- 1 tsp dried marjoram, 1 bay leaf
- 1.2 L low-sodium chicken or vegetable stock
- 150 ml heavy cream
- 300 g smoked sausage (Frankfurter/Knackwurst), sliced
- 2 tbsp snipped chives
- 1–1.5 tsp kosher salt, 1/4 tsp white pepper, black pepper
- Optional: 1 tsp German mustard or apple cider vinegar
Do This
- 1. Crisp bacon in a Dutch oven over medium heat; remove and reserve.
- 2. Add butter; sweat leek, onion, and carrots 6–8 minutes; add garlic 30 seconds.
- 3. Stir in potatoes, marjoram, bay; add stock; simmer until potatoes are tender, 15–18 minutes.
- 4. Remove bay; blend about 60–70% of the soup until creamy; return to pot.
- 5. Stir in cream; season with salt and white pepper; adjust thickness with stock or water.
- 6. Add sliced sausage; heat gently 5 minutes; fold in half the bacon and a touch of mustard or vinegar if using.
- 7. Ladle into bowls; top with remaining bacon, chives, and black pepper.
Why You’ll Love This Recipe
- Classic German comfort: silky potato-leek base scented with marjoram and bay.
- Perfect balance of creamy, smoky, and fresh thanks to cream, bacon, and chives.
- Mostly pantry-friendly, ready in under an hour.
- Flexible texture: blend smooth or keep it rustic with tender potato pieces.
Grocery List
- Produce: 1 large leek, 1 onion, 2 carrots, 3 garlic cloves, 900 g potatoes, chives
- Dairy: Unsalted butter, heavy cream
- Pantry: Smoked bacon, smoked sausage (Frankfurter/Knackwurst), low-sodium stock, dried marjoram, bay leaf, kosher salt, white pepper, black pepper, optional German mustard or apple cider vinegar
Full Ingredients
Soup Base
- 150 g smoked bacon, diced (about 5 oz)
- 2 tbsp unsalted butter
- 1 large leek (white and light green parts only), thinly sliced and well rinsed (about 250 g)
- 1 medium yellow onion, diced (about 150 g)
- 2 medium carrots, diced (about 150 g)
- 3 garlic cloves, minced
- 900 g starchy potatoes (Russet or mehligkochend), peeled and cut into 2 cm cubes (about 2 lb)
- 1.2 L low-sodium chicken or vegetable stock (about 5 cups)
Seasonings
- 1 tsp dried marjoram (or 2 tsp fresh, finely chopped)
- 1 bay leaf
- 1/4 tsp ground white pepper, plus more to taste
- 1–1.5 tsp kosher salt, to taste
- Optional: pinch of freshly grated nutmeg
Meat and Dairy
- 300 g smoked sausage (Frankfurter, Knackwurst, or smoked Bratwurst), sliced 5 mm thick (about 10–11 oz)
- 150 ml heavy cream (about 2/3 cup)
- Optional: 1 tsp German mustard or 1 tsp apple cider vinegar to finish
Garnish
- 2 tbsp snipped chives
- Reserved crispy bacon
- Freshly ground black pepper
Step-by-Step Instructions
Step 1: Crisp the bacon
Place a large Dutch oven or heavy pot over medium heat. Add the diced bacon and cook, stirring occasionally, until deeply browned and crisp, 7–8 minutes. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate. Leave 1–2 tablespoons of the rendered fat in the pot (discard any excess).
Step 2: Sweat the aromatics
Add the butter to the pot. When melted and foamy, add the sliced leek, diced onion, and diced carrots with a pinch of salt. Cook over medium heat, stirring often, until the vegetables are soft and glossy but not browned, 6–8 minutes. Stir in the minced garlic and cook until fragrant, 30 seconds.
Step 3: Build the soup base
Add the cubed potatoes, marjoram, bay leaf, white pepper, and stock. Bring to a boil, then reduce to a gentle simmer. Cook uncovered until the potatoes are very tender and just starting to break apart at the edges, 15–18 minutes. Skim any foam if needed.
Step 4: Blend to creamy
Remove and discard the bay leaf. For a rustic-creamy texture, blend about 60–70% of the soup. Use an immersion blender directly in the pot, or transfer a few ladlefuls to a blender and puree until smooth, then return it to the pot. Aim for a velvety body with some visible potato and carrot pieces remaining.
Step 5: Enrich and season
Stir in the heavy cream. If the soup seems too thick, loosen with a splash of stock or hot water; if too thin, simmer a few minutes to reduce. Taste and season with kosher salt and additional white pepper. Add a pinch of nutmeg if using.
Step 6: Warm the sausage and finish
Add the sliced smoked sausage and simmer very gently (do not boil) until heated through, 4–5 minutes. Fold in half of the crispy bacon and stir in the mustard or vinegar if using to brighten the flavors. Adjust seasoning one last time.
Step 7: Serve
Ladle the soup into warm bowls. Top with the remaining crispy bacon, a shower of snipped chives, and a few twists of black pepper. Serve immediately.
Pro Tips
- Clean leeks thoroughly: slice, then rinse in a bowl of cold water to remove trapped grit.
- Choose the right potato: starchy or all-purpose varieties (Russet, Yukon Gold) yield a creamier body.
- Blend thoughtfully: puree part of the soup for silkiness while keeping some chunks for a satisfying texture.
- Gentle heat for sausage: avoid boiling to keep casings intact and prevent a greasy surface.
- Brighten at the end: a small spoon of mustard or a splash of vinegar lifts the rich flavors.
Variations
- Vegetarian and smoky: skip bacon and sausage; use vegetable stock and add 1/2 tsp smoked paprika and 1 tbsp butter for depth.
- Extra rustic: reserve 1/3 of the potatoes; mash them by hand and stir back in for hearty texture.
- Bavarian nod: add 1/2 tsp lightly crushed caraway seeds and finish with chopped parsley alongside the chives.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days. The soup thickens as it chills; loosen with stock or water when reheating over gentle heat. For best texture, add the sliced sausage when reheating rather than storing it in the soup. Freeze up to 2 months without the cream and sausage; thaw in the fridge, reheat, then add cream and sausage to finish.
Nutrition (per serving)
Approximate: 520 calories; 33 g fat (15 g saturated); 34 g carbohydrates; 4 g fiber; 18 g protein; 1050 mg sodium. Values will vary based on brands and sausage used.
