The Best Recipes Kartoffelsuppe nach Bayrischer Art (Bavarian Potato Soup)

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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."

Ingredients :

  • 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
  • 1/4 cup sour cream (optional)

Instructions :

Prep : 45M Cook : 6M Ready in : 1H48M
  • 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.

Notes :

  • Substitute 1 celery stalk for the leek if preferred.

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