GERMAN POTATO SOUP
This delicious, authentic German Potato Soup is packed full of veggies and TONS of flavor - It will satisfy both body and soul!
Provided by Kimberly Killebrew
Categories Soup
Time 45m
Number Of Ingredients 16
Steps:
- Fry the bacon then add the onion and cook until golden, 6-8 minutes. Add the garlic and cook for another minute. Add all remaining ingredients except for the parsley. Bring to a boil, reduce the heat to medium-low, cover and simmer 30-40 minutes.
- Add the parsley and simmer for another minute. Add salt and pepper to taste.
- Note: This is a great make-ahead soup as the flavor is even better the next day!
Nutrition Facts : Calories 327 kcal, Carbohydrate 37 g, Protein 10 g, Fat 15 g, SaturatedFat 5 g, ServingSize 1 serving
KARTOFFELSUPPE NACH BAYRISCHER ART (BAVARIAN POTATO SOUP)
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
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)
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
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 (POTATO SOUP)
Make and share this Kartoffelsuppe (Potato Soup) recipe from Food.com.
Provided by Julesong
Categories German
Time 5m
Yield 4 serving(s)
Number Of Ingredients 10
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.
GURKEN UND KARTOFFELSUPPE (CUCUMBER AND POTATO SOUP)
Make and share this Gurken Und Kartoffelsuppe (Cucumber and Potato Soup) recipe from Food.com.
Provided by Julesong
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel the cucumber and slice it lengthwise.
- Scoop out seeds with a spoon and discard.
- Dice cucumber.
- In a heavy 2 1/2-quart saucepan boil potatoes in salted water until the potatoes are very soft.
- Pour potatoes and cooking liquid into a sieve or food mill set over a large bowl.
- Force potatoes through.
- Return to the saucepan.
- Stir in pepper, cream, milk, grated onion and the cucumber.
- Simmer gently about 5 minutes or until the cucumber is tender.
- Add dill and season to taste.
- Serve hot.
KARTOFFELSUPPE - GERMAN POTATO SOUP
Happy Oktoberfest! I'm going to post some German / Polish / Bohemian recipes... some my mom makes, some I have stored away; don't have pics for them all, but I've cooked them all and can vouch for their tastiness! I love this food at this time of year; its the perfect warming yummy-for-the-tummy food!
Provided by Monica H @MonisiaH
Categories Soups
Number Of Ingredients 10
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.
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CLASSIC POTATO SOUP (KARTOFFELSUPPE) • THE KITCHEN MAUS
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Estimated Reading Time 7 minsTotal Time 50 mins
- Peel and evenly chop the potatoes. Cut the leek down the middle, wash out all the grit and slice both sides. Roughly chop up the Suppengrün.
- Preheat a large pot on medium and add some canola oil. Add all of the chopped vegetables and give it a good stir. Cover and let it cook down for 10 mins, stirring often to prevent too much sticking. When leeks are wilty, add in enough chicken broth to cover everything. This is usually about 6 - 7 cups. Cover and cook on medium low for 20 minutes.
- When potatoes and carrots are tender, puree with an immersion blender. Add bacon and bacon fat to the soup. Add 1/4 cup of cream or 1/3 cup of milk and stir thoroughly. Adjust the flavours with salt and pepper to your liking.
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