Entree: Germany – Lower Saxony – Hannoversche Kartoffelsuppe (Hearty Hanover-style potato soup with root vegetables and smoked sausage)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 2 lb (900 g) waxy potatoes, peeled and diced
- 4 cups (950 ml) chicken or vegetable broth
- 1 cup (240 ml) water (adjust as needed)
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, finely chopped
- 2 medium carrots, diced, about 8 oz (225 g)
- 2 stalks celery, diced, about 4 oz (115 g)
- 1 leek, white and pale green parts only, sliced and rinsed, about 6 oz (170 g)
- 1 bay leaf
- 4 whole juniper berries, crushed (optional)
- 2 Bregenwurst or other smoked Kochwurst sausages, approx. 6 oz (170 g) each, sliced
- 4 oz (115 g) smoked bacon or pancetta, diced
- 1/2 cup (120 ml) heavy cream
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tsp (5 ml) white wine vinegar or lemon juice (optional, to brighten)

Instructions

1. In a large pot, melt butter with vegetable oil over medium heat. Add diced bacon and cook until the fat renders and pieces are golden, about 5 minutes.
2. Add chopped onion, carrots, celery and leek; sauté until softened and translucent, about 6–8 minutes.
3. Stir in diced potatoes, bay leaf and crushed juniper berries. Pour in broth and water, bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
4. While soup simmers, in a separate skillet lightly brown the sliced Bregenwurst over medium heat just to render some flavor and warm through, 3–4 minutes per side; set aside.
5. Remove bay leaf. Use a potato masher or immersion blender to mash roughly two-thirds of the potatoes in the pot for a creamy, slightly chunky texture; do not purée completely.
6. Return sliced sausage to the pot. Stir in cream, season with salt and plenty of freshly ground pepper, and simmer gently 3–5 minutes to meld flavors. Add white wine vinegar or lemon juice if using to brighten the soup.
7. Adjust seasoning, ladle into bowls and garnish with chopped parsley. Serve hot with coarse rye bread.