Anyone who cooks Frankfurters directly in the soup has already lost the battle. The sausages turn tough, the filling loses its bite, and the soup ends up tasting of stale boiled sausage water. That is exactly why we take a different approach with this creamy potato soup: blend the soup first, then add the sliced sausages and let them warm through before serving. One step that makes all the difference.
This soup appears on our table regularly whenever we need something fast that still leaves everyone satisfied. The children love it for the sausages, and we love it because 500 g of potatoes, a little veg and a pack of Frankfurters turn into a proper lunch in 40 minutes. In the Thermomix® everything happens in one pot: chop, sweat, cook, blend. The sausages are the only thing we prepare on the board in parallel, and that takes just 2 minutes.
Creamy Potato Soup with Frankfurters, Thermomix®
Ingredients 0 / 14 ✓
- 1 garlic clove
- 1 onion
- 500 g potatoes
- 150 g celeriac
- 200 g carrot
- 20 g olive oil
- 750 g vegetable stock
- 2 tsp dried marjoram
- 1/2 tsp sweet paprika
- 1 tsp pepper
- 1 tsp salt
- 4 Frankfurter sausages
- 4 sprigs parsley
- 200 g double cream
Instructions 0 / 7
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1
Chop the garlic.
Peel the garlic, peel the onion and halve it. Add both to the mixing bowl and chop for 3 sec / speed 5.
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2
Chop the potatoes and celeriac.
Wash and peel the potatoes and celeriac, wash the carrots. Cut the vegetables into pieces, add to the mixing bowl and chop for 5 sec / speed 5.
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3
Sweat the ingredients.
Add the oil and cook for 10 min / 100°C / speed 1.
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4
Cook the soup.
Add the vegetable stock and spices and cook for 25 min / 100°C / speed 1.
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5
Prepare the sausages and herbs.
Meanwhile, slice the sausages, wash the parsley, shake dry and pull off the leaves.
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6
Blend the soup.
Add the double cream and blend for 30 sec / speed 6 to 9, gradually increasing the speed.
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7
Serve the potato soup.
Add the sausages to the soup and serve scattered with parsley.
Tips:
- You can adjust the consistency of your potato soup by adding a little less or more vegetable stock.
- Other sausages such as Debrecziner or chorizo also taste great in this soup.
- For a vegetarian version, use veggie sausages.
Video
Nutrition per serving
Why the sausages never go into the mixing bowl
Frankfurter sausages are already cooked and smoked. They do not need more heat, they only need 5 minutes of warmth to heat through. If they cook for 25 minutes at 100°C in the mixing bowl, three things happen at once: the skin splits, the filling turns grainy, and all the sausage flavour moves into the stock. The soup takes on a soapy aftertaste, and the sausages themselves are left as mushy remnants.
Our process is clear: the 500 g potatoes, 200 g carrots and 150 g celeriac cook for 25 min / 100°C / speed 1 with the stock. Only then does the 200 g double cream go in, followed by blending for 30 seconds, increasing gradually to speed 6 to 9. And right at the end, into the freshly blended soup, we add the sliced sausages. The residual heat is more than enough to bring them up to temperature. We leave them in the pot for 3 to 5 minutes before serving, so they stay juicy and keep their smoky note.
Which potatoes make the soup truly creamy
Floury potatoes are essential here. Waxy varieties will not become creamy enough. We usually use Maris Piper, King Edward or any other floury variety. They break down during cooking, release their starch and carry the soup. Anyone using a waxy variety such as Charlotte or Jersey Royal ends up with a chunky soup that even 30 seconds at speed 9 will not make properly smooth.
The celeriac is not an optional extra. It brings a nutty depth that sets a potato soup apart from mashed potato. Anyone who prefers to leave it out should add a little more carrot and half a tsp extra marjoram, otherwise the soup will taste flat.
The sweating step decides the flavour
Before the stock goes in, we sweat the onion, garlic and chopped vegetables for 10 min / 100°C / speed 1 in 20 g olive oil. This step is often skipped because it sounds like extra work. In those 10 minutes, however, the flavour of the soup is built: the onions become mild and sweet, the garlic loses its sharpness, and the carrots release their carotene into the oil. Anyone who skips straight to cooking gets a watery broth with vegetable pieces, not a soup with depth.
On the TM31 we use Varoma temperature here instead of 100°C, because the mixing bowl heats slightly less powerfully. On the TM5 and TM6, 100°C at speed 1 is perfectly adequate.
Add the cream after cooking, never before
We add the 200 g double cream only after the 25 minutes of cooking time, right before blending. Adding cream from the start risks it splitting if the soup is kept at 100°C for too long. Adding it late also makes the soup noticeably creamier on the palate, because the fat emulsifies rather than boiling away.
For a lighter version, replace the cream with 150 g creme fraiche plus 50 g extra stock. For a dairy-free option, use 150 g oat-based single cream. We have tested both several times, both work, and both are just a touch less rounded than with proper double cream.
Season with marjoram, not a stock cube overload
The 2 tsp dried marjoram are not a suggestion, they are the backbone of the seasoning. Marjoram is the classic potato soup herb in German-speaking countries. It is not a thyme substitute or an oregano substitute. Leave it out and you get a generic vegetable soup. We add it together with the 1/2 tsp sweet paprika and the stock, so it has the full 25 minutes to release its aroma.
We hold back on the salt. 1 tsp salt is enough, because the Frankfurters bring additional salt and smoky flavour at the end. We prefer to season further at the table. Anyone using a stock powder with a high salt content should skip the extra salt entirely, otherwise the soup will be too salty.
Which sausages to use instead of Frankfurters
We have tried the recipe with various boiling sausages. Debrecziner bring more heat and a paprika note, work very well for adults, but are often too strong for children. Bockwurst is the milder, slightly thicker option and tastes almost identical to Frankfurters, just a little rounder. Chorizo sliced works, but releases fat that turns the soup reddish. In that case, reduce the cream, otherwise the soup becomes too rich. Vegetarian sausages based on tofu or seitan also work well. We prefer the ones with a smoky flavour, because without that smokiness the soup loses an important accent.
What does not work: raw bratwurst or minced pork sausage. Both contain too much fat and break apart in the soup.
Consistency adjustments for every taste
The soup can be adjusted in either direction. For a thinner result, simply add 100 to 150 g more stock before cooking. For a very thick, almost mashed-potato consistency, reduce the stock to 600 g and blend for only 15 seconds at speed 6, so some texture remains.
One last trick for extra depth: blend in 1 tbsp medium-hot mustard with the cream. This gives the soup a gentle acidity and makes the sausage flavour rounder. We do this whenever the stock has turned out a little thin.
Reheating without ruining the sausages
The soup keeps well in the fridge for up to 3 days. We always store it without the sausages, that is, stopping before the last step. When reheating, we add freshly sliced sausages and let them warm through briefly. Anyone who reheats a finished soup with sausages already in it ends up with exactly what we were trying to avoid the second time round: soft, burst sausage slices.
Freezing also works, but only without the sausages. The soup with the cream freezes without any problem. Defrost overnight in the fridge, then reheat for 10 min / 90°C / reverse direction / speed 1, add fresh sausages and serve.
What goes well with this soup
Goes well with: Farmhouse bread and bread rolls.
We usually serve this soup with a robust bread. A slice of homemade spelt baguette from the Thermomix® or a couple of warm flatbreads are more than enough. Anyone looking for a second soup to add to their collection will find a similarly quick option in our creamy tomato soup.
More soup ideas with the Thermomix®: Creamy Tomato Soup, spelt baguette as a side, flatbread for a weekend soup accompaniment.
