Go Back
To make a tasty German potato soup, you need some key ingredients. The base of the soup is the potatoes, and the best ones to use are russet potatoes. They have a fluffy texture and soak up the flavors well. You’ll want four medium russets, peeled and diced for this recipe.

Slow Cooker German Potato Soup with Sausages 😉

Warm up with a bowl of Savory Slow Cooker German Potato Soup with Sausages, a creamy and hearty delight perfect for chilly days. This recipe combines fluffy russet potatoes, flavorful sausages, and fresh veggies to create a comforting meal. Discover step-by-step preparation tips, delicious variations, and serving suggestions. Click through to explore the full recipe and make this cozy dish in your own kitchen!
Print Recipe Pin Recipe

Ingredients
  

4 medium russet potatoes, peeled and diced

1 large onion, chopped

3 carrots, sliced

2 celery stalks, chopped

4 cloves garlic, minced

6 cups low-sodium chicken broth

1 pound smoked sausages (like kielbasa), sliced

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

1 cup heavy cream

¼ cup fresh parsley, chopped (for garnish)

Instructions
 

In your slow cooker, combine the diced potatoes, chopped onion, sliced carrots, chopped celery, and minced garlic.

    Pour in the chicken broth and stir in the sliced sausages, dried thyme, and paprika. Season with salt and pepper to taste.

      Cover the slow cooker and cook on low for about 6-8 hours or high for 3-4 hours, until the vegetables and potatoes are tender.

        Once cooked, use a potato masher to slightly mash some of the potatoes in the soup to create a thicker texture.

          Stir in the heavy cream and let it cook for an additional 15-30 minutes on low to warm through.

            Before serving, taste and adjust the seasoning if necessary.

              Serve hot, garnished with fresh chopped parsley on top.

                Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6-8

                  - Presentation Tips: Ladle the soup into warm bowls and sprinkle with additional parsley. Serve with crusty bread on the side for dipping.