Soup > German Soups > Creamy Soups

Creamy Weisswurst and Potato Soup Recipe

Ingredients with Measurements:
- 1 pound Weisswurst sausage, sliced
- 4 cups potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper, to taste
- Chopped parsley, for garnish

Special equipment needed:
- Large pot
- Immersion blender or regular blender

Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the onion and garlic and sauté until softened.
2. Add the sliced Weisswurst sausage and cook until browned.
3. Add the diced potatoes and chicken broth. Bring to a boil and then reduce heat to a simmer. Cook until the potatoes are tender, about 20 minutes.
4. Using an immersion blender or regular blender, blend the soup until smooth.
5. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley.


Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings

Nutritional information:
Calories: 450
Fat: 30g
Carbohydrates: 30g
Protein: 15g

Substitutions for ingredients:
- Substitute chicken sausage for Weisswurst sausage
- Substitute vegetable broth for chicken broth
- Substitute half and half for heavy cream

Variations:
- Add chopped kale or spinach for added nutrition
- Add diced carrots or celery for extra flavor and texture
- Top with croutons or shredded cheese for added crunch

Tips and tricks:
- Be sure to blend the soup until smooth for a creamy texture
- Use a high-quality chicken broth for the best flavor
- Adjust the seasoning to taste with salt and pepper

Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in a pot over low heat until warmed through.

Presentation ideas:
Serve in a bowl with a dollop of sour cream and a sprinkle of chopped parsley.

Garnishes:
Chopped parsley, croutons, shredded cheese, sour cream

Pairings:
Crusty bread, salad, white wine

Suggested side dishes:
Roasted vegetables, garlic bread, Caesar salad

Troubleshooting advice:
- If the soup is too thick, add more chicken broth or heavy cream to thin it out
- If the soup is too thin, simmer for a few more minutes to reduce the liquid

Food safety advice:
- Be sure to cook the sausage thoroughly before adding it to the soup
- Store leftovers in the refrigerator promptly

Food history:
Weisswurst is a traditional Bavarian sausage made from veal and pork. It is typically eaten for breakfast or lunch and is often served with sweet mustard and a pretzel.

Flavor profiles:
Creamy, savory, slightly sweet

Serving suggestions:
Serve hot with crusty bread and a side salad.

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Region: German

Taste: Creamy, Savory, Herbal, Oniony, Soothing