Creamy Potato Sausage Soup
This hearty German-inspired soup combines tender potatoes, savory sausage, and flavorsome onions and garlic in a velvety milk-based broth. The addition of tangy pickled beets adds a unique twist that elevates this comforting dish to new heights. Perfect for chilly nights or when you're craving a taste of Germany.
ingredients
- 4 medium potatoes, peeled and diced
- 1 pound sausage, sliced
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 cup pickled beets, diced
- 4 cups whole milk
- Salt and pepper, to taste
- Fresh parsley, for garnish
steps
- 1.
In a large pot, cook the sausage until browned. Remove and set aside.
- 2.
In the same pot, sauté the onions and garlic until fragrant and golden.
- 3.
Add the diced potatoes and cook for a few minutes, stirring occasionally.
- 4.
Pour in the milk and bring to a gentle simmer. Cook until the potatoes are tender, about 15-20 minutes.
- 5.
Using a potato masher or immersion blender, partially puree the soup to thicken it slightly.
- 6.
Stir in the cooked sausage and pickled beets, allowing the flavors to meld together.
- 7.
Season with salt and pepper to taste.
- 8.
Serve hot, garnished with fresh parsley.
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