Begin by thoroughly washing, peeling, and chopping all your vegetables, including potatoes, carrots, and onions. Set them aside in separate bowls.

In a large pot, heat a tablespoon of oil over medium heat. Add finely chopped onions and minced garlic, sautéing until translucent and fragrant—about 3-4 minutes.

Toss in the chopped carrots and any sausage if preparing Gulaschsuppe, cooking until browned for about 5 minutes.

Pour in the broth or stock, ensuring it covers the ingredients. Raise the heat and bring to a gentle boil for 2-3 minutes.

Reduce the heat to low and let the soup cook for 15-30 minutes, stirring occasionally until tender. Check for doneness by piercing the potatoes.

For Kartoffelsuppe, stir in the cream for richness. Adjust thickness with extra broth or water and season with spices to enhance the flavor.

Ladle the soup into bowls and garnish with fresh herbs or croutons, serving hot with crusty bread or pretzels.