Bavarian Kartoffelsuppe Potato Soup Recipes

GERMAN POTATO SOUP (KARTOFFELSUPPE)

Steps:

• Heat up olive oil on a medium-sized pot.
• Once olive oil is ready, add garlic and onion.
• Cook until garlic becomes fragrant and onion becomes softer.
• Add carrot and celery. Mix and cook for a few minutes.
• Add potatoes, stock and bay leaf.
• Cover with a lid and bring to a boil.
• Keep simmering until the vegetables are slightly cooked (i.e. softened).
• Remove the bay leaf. Scoop about 1/3 of the vegetables and set aside.
• Add double cream and butter. Mix until butter has completely dissolve.
• Blitz the soup by using a stick blender. (Alternatively, you can use a stand blender, but you have to make sure the soup has cooled down a bit.)
• Season with salt and pepper. Add lemon zest. (Although cumin and nutmeg are optional, you should add them now if you intend to use them.)
• Mix to combine everything.
• Add spring onions. Mix, taste and adjust the seasoning, if desired.
• Add back the 1/3 of the vegetables that was set aside earlier. Cover and simmer for about 3 minutes.
• Serve. Garnish with more spring onions, if desired.

KARTOFFELSUPPE NACH BAYRISCHER ART (BAVARIAN POTATO SOUP)

Steps:

• Place sausages in a small pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until no longer pink in the center, 10 to 15 minutes. Drain. Cut into slices.
• Heat oil in a large pot over medium heat. Cook potatoes in the hot oil, stirring often, until they start to crisp on the edges, about 8 minutes. Stir in carrots, onions, leek, scallions, and garlic.
• Dissolve vegetable bouillon in hot water; pour into the pot. Season soup with salt, black pepper, marjoram, paprika, and nutmeg. Bring to a boil; reduce the heat and cook, covered, until carrots are tender, about 30 minutes.
• Stir sausage slices, parsley, and chives into the soup. Simmer until flavors combine, about 5 minutes. Stir in sour cream just before serving.

BAVARIAN KARTOFFELSUPPE (POTATO SOUP)

Steps:

• Place bacon in a large saucepan and cook over medium-high heat until crispy, about 10 minutes. Remove bacon and crumble into a bowl. Reserve bacon grease in the skillet.
• Place onions, celery, butter, thyme, marjoram, nutmeg, and chile powder in the still-hot saucepan with the bacon grease. Cook until onions are soft, 5 to 7 minutes. Add chicken stock and potatoes; bring soup to a boil. Reduce heat to medium-low; cook until potatoes are soft, 20 to 25 minutes.
• Puree the soup with an immersion blender. Season with salt and pepper; garnish with crumbled bacon.

BAVARIAN POTATO SOUP

Steps:

• In a Dutch oven or large saucepan, fry bacon; drain all but 2 tablespoons drippings. Add vegetables, seasonings and enough water to cover (about 4 cups). Simmer, covered for 2 hours. Garnish with parsley if desired.

KARTOFFELSUPPE - GERMAN POTATO SOUP

Steps:

• Peel potaotes and chop into small cubes.
• Roughly chop onion and celery into medium-small chunks. In a sautee pan heated with the oil, add those vegetables and lightly sautee for about 5 minutes.
• Transfer veggies to a large pot and add just enough water to cover the veggies (about 2-3 cups water).
• Add salt, vegeta and mix. Add bay leaf. Let boil until vegetables are tender.
• Remove bay leaf. Drain vegetables, reserving the liquid. Mash veggies while slowly adding back half of the liquid to them. Add butter while mashing. Add milk and half and half until you reach the consistency you want.
• Lovely top top with some dill, parsley or rosemary when serving! Also good if you want to add some chopped kielbasa, or leave half of the potato cubes UNmashed.

KARTOFFELSUPPE (POTATO SOUP)

Steps:

• Peel and thinly slice potatoes, onion and celery.
• Saute for 3 to 5 minutes in hot vegetable oil.
• In a large pot, add all of the vegetables and cover with with just enough boiling water to cover.
• Place bay leaf and salt in pot and boil vegetables until tender.
• Drain vegetables and reserve liquid.
• Mash vegetables into vegetable stock; add butter.
• Thin soup with milk as desired; heat until warm. (DO NOT boil).
• Ladle into soup bowls and sprinkle with chopped parsley.