Bavarian Potato Soup Recipes

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.

GERMAN POTATO SOUP

Steps:

• In a Dutch oven, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. , With a potato masher, puree most of the vegetables. For dumplings, combine the egg, water, salt and flour until smooth and stiff. Drop by teaspoonfuls into the boiling soup. Cover and simmer until the dumplings are cooked through, about 10 minutes. Garnish each serving with a butter and parsley.

BAVARIAN POTATO LEEK SOUP

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.

GERMAN POTATO SOUP

Steps:

• Peel, wash and cube potatoes.
• Add chopped onions and savoury.
• Add just enough water to almost cover the potatoes.
• Salt to taste.
• Boil until potatoes are tender.
• Remove from heat.
• Let cool a few minutes.
• Add cream and buttermilk.
• Return to medium low heat.
• Slightly thicken soup with flour and water mixture.

AUTHENTIC BAVARIAN POTATO SALAD

Steps:

• Boil the potatoes, slice while still warm and add broth.
• Mix vinegar with salt, pepper and sugar.
• Sugar and salt should be dissolved before adding the oil.
• Add marinade to the potatoes.
• Add onions and finally the melted butter.
• Garnish with chives or parsley.
• If you want to add cucumber, thinly slice them and salt.
• Drain before adding to the salad.