Potato Soup with Sausage-Pretzel Crumble Recipe
This Loaded Potato Soup is the ultimate comfort dish! The richness of the cheese combined with the malty flavour of beer creates a luxurious, creamy soup that’s hard to resist. Topped with a crispy sausage and buttery pretzel crumble (einlagen), it brings all the flavours of Oktoberfest right to your table. This dish is so addictive, you’ll want to make it all year long!
A few years ago, Jody & Kirstie were given the honour of created a recipe with an Oktoberfest theme using local pretzels. We couldn’t think of a better way to tie the three essential German ingredients together than with this soup: potatoes, sausage & pretzels!
Why You’ll Love This Recipe
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- Cheesy and Creamy: Aged cheddar, gouda, or gruyère melts into the potato base, creating a silky, cheesy finish.
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- Rich Beer Flavor: A light lager adds complexity, balancing the richness of the cheese with a subtle malty flavor.
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- Fun Topping: The sausage-pretzel crumble adds a perfect crispy, salty contrast to the smooth soup.
And hey– For more ideas on cooking with beer, including soups and stews, explore our Guide to Cooking with Beer for even more recipes and tips!
- Prep Time: 20 minutes
- Cook Time: 20-30 minutes
- Total Time: 45 Minutes
- Yield: 4 servings
Ingredients
For the Cheese Sauce:
- 2 tbsp. butter
- 1 tbsp. flour
- 2 cups milk
- 1/4 lb. / 125 g grated cheese (aged cheddar, gouda, or gruyère work best)
For the Potato Soup:
- 2 tbsp. butter (second amount)
- 1 large cooking onion, thinly sliced
- 1 rib celery, finely diced
- 1/2 tsp ground cardamom
- 1/2 lb. yellow-fleshed potatoes, peeled and thinly sliced
- 1 cup beer (lager recommended)
- 3 cups water or chicken stock
- 2 bay leaves
For the Garnish:
- 1/2 lb. Oktoberfest Sausage, such as from FQ Butcher Shop
- 1 large pretzel (we love the Grainharvest Pretzels!)
- 1 small shallot, finely sliced
Instructions
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Make the Cheese Sauce
In a small pot, melt the butter and stir in the flour to make a light roux. Slowly add the milk, stirring constantly, and bring to a simmer. Let it thicken for about 5 minutes before turning off the heat and stirring in the grated cheese. Set aside.
2. Cook the Vegetables and Potatoes
In another pot, melt the butter and sauté the onion and celery over medium heat until softened but not browned, about 5-7 minutes. Stir in the cardamom, sliced potatoes, and beer, letting the mixture simmer for a few minutes to reduce slightly. Add the water and bay leaves, and continue to simmer until the potatoes are very soft, about 10-15 minutes.
3. Blend the Soup
Once the potatoes are fully cooked and tender, remove the bay leaves and blend the soup until smooth using a hand blender or regular blender. Set aside.
4. Make the Sausage-Pretzel Crumble (Einlagen)
In a frying pan over medium-high heat, fry the sausage meat until crispy and browned. Add the finely diced shallot (if using), and sauté for another minute. Stir in the pretzel pieces, coating them in the sausage fat, and cook on low heat for 2-3 minutes until the pretzels are crisp.
5. Combine and Serve
Fold the cheese sauce into the blended potato soup, stirring until well combined. Taste and adjust the seasoning with salt and pepper. Rewarm the soup over medium-low heat if needed. Ladle the soup into bowls and generously top with the sausage-pretzel crumble.
Notes
Cooking Tips for Potato Soup
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- Choosing the Right Beer: A light lager works best in this soup, adding just enough flavour without overwhelming the dish. For more on how beer enhances soups, check out our Cooking with Beer Guide.
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- Make it Vegetarian: For a meat-free version, skip the sausage and use more pretzels or roasted nuts for a crunchy topping.
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- Texture Perfection: If you prefer a chunkier soup, blend only half the potatoes and leave the rest for a bit of texture.
Find it online: https://blog.theculinarystudio.ca/recipes/loaded-potato-soup/