Bavarian Potato Leek Soup Recipes

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GERMAN LEEK AND POTATO SOUP



German Leek and Potato Soup image

Leeks and potatoes are simmered with a ham bone, then pureed before cream is added to this subtle soup.

Provided by sal

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Potato Leek Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 9

1 cup chopped onion
½ cup butter
1 cup chopped leeks
8 potatoes, peeled and sliced
6 cups water
½ teaspoon fresh thyme
1 ham bone
1 cup heavy cream
salt and pepper to taste

Steps:

  • In a large pot over medium heat, cook onions in butter until translucent. Stir in leeks, potatoes, water, thyme and the ham bone. Bring to a boil, then reduce heat, cover and simmer until potatoes are tender, 20 to 30 minutes.
  • Remove ham bone and puree soup with a blender or food processor. Return to pot, stir in cream, salt and pepper, heat through and serve.

Nutrition Facts : Calories 381.5 calories, Carbohydrate 42.1 g, Cholesterol 71.3 mg, Fat 22.8 g, Fiber 3.8 g, Protein 4.4 g, SaturatedFat 14.2 g, Sodium 104.3 mg, Sugar 2.7 g

CLASSIC POTATO LEEK SOUP



Classic Potato Leek Soup image

This classic creamy soup is easy to make and has a hint of fresh lemon juice for some brightness.

Provided by Food Network Kitchen

Time 1h10m

Yield 6

Number Of Ingredients 13

6 tablespoons unsalted butter
6 garlic cloves, finely chopped
3 leeks (white part only), thinly sliced
1 onion, chopped
1/2 cup dry white wine
1 1/4 pounds Yukon gold potatoes, peeled and chopped
1 bay leaf
3 sprigs fresh thyme, plus more leaves for garnish
Kosher salt and freshly ground black pepper
2/3 cup heavy cream
1 tablespoon freshly squeezed lemon juice
Olive oil for drizzling
Frizzled leeks or shallot, for garnish (optional)

Steps:

  • Heat the butter in a large wide pot over medium heat. Add the garlic, leeks and onion and cook, covered, stirring occasionally, until soft and not browned, about 12 minutes. Raise the heat to medium-high, pour in the wine and continue to cook, uncovered, until almost dry, about 4 minutes.
  • Add the potatoes, bay leaf, thyme, 7 cups water, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to maintain a simmer and cook, covered, until the potatoes are very tender, about 20 minutes. Remove from the heat and cool slightly.
  • Remove and discard the thyme and bay leaf. Working in batches, transfer the mixture to a blender and carefully puree until smooth, taking care not to fill the carafe more than half full per batch, or puree with an immersion blender in the pot. Reheat the soup over medium heat until steaming.
  • Whisk in the cream and lemon juice. Adjust the seasoning with additional salt and pepper. Ladle the soup into bowls. Garnish with fresh thyme leaves, a drizzle of oil and a frizzled leeks or shallot if using.

BAVARIAN POTATO LEEK SOUP



Bavarian Potato Leek Soup image

I found this on a copy-cat site and its the best I've found so far. I use a potato masher right before serving to make it creamier but with some chunks of potato. You could also use an immersion/stick blender if you like it really smooth. (I also like it served cold)

Provided by greksgirl

Categories     Potato

Time 1h15m

Yield 12 1 cup, 12 serving(s)

Number Of Ingredients 10

2 -4 tablespoons butter or 2 -4 tablespoons margarine
4 leeks, thinly sliced, white part only, well rinsed
4 large potatoes, peeled and diced (about 8 cups after dicing)
1 medium onion, finely chopped
4 cups beef stock (Swansons)
1 tablespoon salt
2 cups half-and-half cream
1 cup heavy cream
1 pinch white pepper
1 pinch marjoram (optional)

Steps:

  • Melt butter in large soup pot.
  • Add leeks and onion. Slowly sauté until soft but not browned.
  • Add potatoes, stock, salt and marjoram.
  • Bring to boil. Cover and boil slowly for 30 minutes, potatoes should be fork tender.
  • Reduce heat to a simmer, add half-and-half and simmer uncovered 10 minutes, stirring constantly.
  • Add heavy cream and white pepper just before serving.

BAVARIAN POTATO SOUP



Bavarian Potato Soup image

My husband and I first enjoyed this soup on a tour of Bavaria. When I asked for the recipe, it was delivered to our table, written in English-but with no amounts for any of the ingredients! After a few trials, I got it "right" and forwarded the recipe to several of the people that were in our tour group.

Provided by Taste of Home

Categories     Lunch

Time 2h15m

Yield 8 servings (2 quarts).

Number Of Ingredients 9

1/2 pound bacon, diced
2-1/2 pounds potatoes, peeled and cut into 1/2-inch cubes
2 large carrots, finely chopped
3 celery ribs, finely chopped
4 leeks, finely chopped
2 teaspoons salt
1/2 teaspoon dried marjoram
1/4 teaspoon pepper
Chopped fresh parsley, optional

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.

Nutrition Facts :

POTATO LEEK SOUP RECIPE BY TASTY



Potato Leek Soup Recipe by Tasty image

Buttery, creamy, and made oh-so fragrant with the help of thyme and chives, this potato leek soup is the perfect companion to any cold weather dinner. Serve with a bit of hot sauce for an extra kick and a sprinkling of croutons for added crunch.

Provided by Merle O'Neal

Categories     Lunch

Time 45m

Yield 8 servings

Number Of Ingredients 12

2 tablespoons butter
3 large leeks, chopped
3 cloves garlic, minced
2 lb potato, cubed
salt, to taste
pepper, to taste
6 cups vegetable broth
2 cups water
2 sprigs fresh thyme
1 bay leaf
¼ cup fresh chives, chopped
hot sauce, to taste

Steps:

  • Melt butter on medium heat in a large pot. Add the chopped leeks and stir until coated with butter.
  • Cover the pot and lower heat, cook for around 10 minutes until the leeks have softened.
  • Increase to medium-high. Add garlic, potatoes, salt, and pepper. Cook for 1 minute, then add vegetable broth, water, thyme, and bay leaf. Bring to a boil.
  • Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender and easily speared by a fork.
  • Uncover and remove thyme and bay leaf.
  • Use an immersion or countertop blender to blend the soup until smooth.
  • Stir in chives and hot sauce (optional).
  • Allow to cool 2 minutes and serve.
  • Enjoy!

Nutrition Facts : Calories 751 calories, Carbohydrate 67 grams, Fat 49 grams, Fiber 3 grams, Protein 3 grams, Sugar 14 grams

KARTOFFELSUPPE NACH BAYRISCHER ART (BAVARIAN POTATO SOUP)



Kartoffelsuppe nach Bayrischer Art (Bavarian Potato Soup) image

Packed with vegetables and sausages, this classic Bavarian-style potato soup is more of a main dish than a starter. In Germany the sausage of choice would be Regensburg sausage, a short and stubby parboiled pork sausage. It can be substituted with other boiling sausages made of pork.

Provided by Marianne

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h48m

Yield 6

Number Of Ingredients 18

2 links pork sausage
3 tablespoons vegetable oil, or to taste
4 pounds potatoes, peeled and cubed
4 carrots, cubed
2 onions, finely chopped
1 leek, trimmed and cubed
3 scallions, chopped
3 cloves garlic, chopped
1 cube vegetable bouillon
6 cups hot water
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
1 pinch dried marjoram, or to taste
1 pinch sweet paprika, or to taste
1 pinch ground nutmeg, or to taste
1 bunch fresh parsley, chopped
1 bunch fresh chives, chopped
¼ cup sour cream

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.

Nutrition Facts : Calories 394.1 calories, Carbohydrate 65.8 g, Cholesterol 11.6 mg, Fat 11.1 g, Fiber 10 g, Protein 10.9 g, SaturatedFat 3.1 g, Sodium 523.6 mg, Sugar 7.3 g

OLD GERMAN POTATO SOUP



Old German Potato Soup image

The hearty root vegetable soup is great to serve to guests. It has a lovely (and tasty) garnish of sauteed musrooms, onions, and herbs. It's vegetarian, but you could easily add sliced sausages or diced ham to make it a complete meal for the carnivore. The recipe is from Dr. Oetker German Cooking Today cookbook.

Provided by PanNan

Categories     Potato

Time 1h

Yield 8 serving(s)

Number Of Ingredients 17

1 1/2 lbs potatoes (floury type instead of waxy, a russet will work)
3 ounces celeriac (or substitute celery)
9 ounces carrots
1 onion
1 bay leaf
1 clove
3 tablespoons butter
7 cups vegetable stock
7 ounces leeks
1/2 cup heavy cream (or creme fraiche)
1 teaspoon marjoram leaves
1/4 teaspoon grated nutmeg
salt and pepper
7 ounces mixed mushrooms (preferably chanterelles)
1 onion
2 tablespoons butter
2 tablespoons chopped herbs (such as chives, parsley, or chervil, etc.)

Steps:

  • Peel and rinse the pototoes, celeriac and carrots. Chop into small dice. Peel the onion and stud it with the bay leaf and clove.
  • Melt the butter in a large Dutch oven or soup pot. Add the diced celeriac and carrots and brown lightly while stirring. Add the diced potatoes, studded onion and the vegetable stock. Cover and bring to a boil and cook over medium heat for 20 minutes.
  • Meanwhile, remove the outer leaves of the leeks and cut off the root ends and dark green leaves. Cut in half, wash thoroughly, drain and slice. Add the sliced leeks to the soup, cover and cook for about another 10 minutes.
  • Remove the onion with bay leaf and clove. Remove about 1/3 of the potato and vegetable mixture from the soup. Place it into a blender and puree and add back to the pot (or use a stick blender to partially puree the vegetables in the pot). Add the seasonings.
  • For the garnish: Clean the mushrooms, and chop into bite sized pieces if they are large. Peel the onion and dice finely. Melt the butter in a saute pan and add the diced onion. Saute, stirring constantly about 5 minutes. Add the mushrooms and saute another 5 minutes.
  • Just before serving top the soup with the mushroom and onion mixture and sprinkle with the herbs.
  • Note: to save time, make the garnish after adding the leek to the soup pot to save time.

Nutrition Facts : Calories 225.8, Fat 13, SaturatedFat 8.1, Cholesterol 39.5, Sodium 101.2, Carbohydrate 25.8, Fiber 3.9, Sugar 4.5, Protein 3.2

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