Begin your German soup adventure by washing, peeling, and chopping the potatoes, carrots, and onion. Aim for uniform pieces to ensure even cooking. Set your prepared veggies aside in a bowl.

In a large pot, heat the vegetable oil over medium heat. Once the oil shimmers, add the chopped onions and sauté them for about 5 minutes until they become translucent and fragrant.

Once the onions are translucent, stir in the chopped potatoes and carrots, cooking them for an additional 3-4 minutes.

Pour in the vegetable broth, ensuring the vegetables are fully submerged. If using sausage, slice and add it to the pot. Stir and bring the mixture to a boil over high heat.

Reduce the heat to low, cover the pot, and let your soup simmer for 20-30 minutes until the potatoes are fork-tender.

For a creamy texture, use an immersion blender to puree the soup until it reaches your desired consistency.

Stir in the heavy cream just before serving, bringing a luxurious richness to your soup. Adjust seasonings with salt and pepper.

Ladle the steaming soup into bowls, garnishing with fresh herbs. Serve hot alongside crusty bread or soft pretzels.