Kartoffelsuppe Nach Bayrischer Art Bavarian Potato Soup Recipes

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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

BAVARIAN KARTOFFELSUPPE (POTATO SOUP)



Bavarian Kartoffelsuppe (Potato Soup) image

This recipe is a traditional potato soup as served in Bavaria. Warm and full of flavor, it is perfect on a cold winter's evening. Garnish with parsley or chives.

Provided by Jillian

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

Time 55m

Yield 4

Number Of Ingredients 11

12 slices bacon
2 large onions, diced
1 stalk chopped celery
2 tablespoons butter
1 teaspoon ground thyme
1 teaspoon dried marjoram
½ teaspoon ground nutmeg
¼ teaspoon ground ancho chile powder
4 cups chicken stock
4 yellow-fleshed potatoes - peeled, diced, or more to taste
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 409.3 calories, Carbohydrate 46.5 g, Cholesterol 46.3 mg, Fat 18.3 g, Fiber 6.4 g, Protein 16.1 g, SaturatedFat 7.8 g, Sodium 1424.7 mg, Sugar 5.7 g

KARTOFFELSUPPE NACH BAYRISCHER ART (BAVARIAN POTATO SOUP)



Kartoffelsuppe nach Bayrischer Art (Bavarian Potato Soup) image

Kartoffelsuppe is a classic Bavarian-style potato soup that's packed with sausage and vegetables. It is more of a main dish than an appetizer. 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     Potato Soup

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 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 heat and cook, covered, until carrots are tender, about 30 minutes.
  • Stir sausage slices, parsley, and chives into 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

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 :

KARTOFFELSUPPE NACH BAYRISCHER ART (BAVARIAN POTATO SOUP)



Kartoffelsuppe nach Bayrischer Art (Bavarian Potato Soup) image

Kartoffelsuppe is a classic Bavarian-style potato soup that's packed with sausage and vegetables. It is more of a main dish than an appetizer. 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     Potato Soup

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 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 heat and cook, covered, until carrots are tender, about 30 minutes.
  • Stir sausage slices, parsley, and chives into 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

KARTOFFELSUPPE NACH BAYRISCHER ART (BAVARIAN POTATO SOUP)



Kartoffelsuppe nach Bayrischer Art (Bavarian Potato Soup) image

Kartoffelsuppe is a classic Bavarian-style potato soup that's packed with sausage and vegetables. It is more of a main dish than an appetizer. 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     Potato Soup

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 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 heat and cook, covered, until carrots are tender, about 30 minutes.
  • Stir sausage slices, parsley, and chives into 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

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