Kartoffelsuppe Nach Bayrischer Art (Bavarian Potato Soup)

Name: Kartoffelsuppe Nach Bayrischer Art (Bavarian Potato Soup)
Prep time: 45 min
Cook time: 63 min
Yield: 6
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)

⏱️ Ready in 1h 48m 🥄 Prep 45 min 🔥 Cook 1h 3m 👥 6 servings 👁️ 19 views

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.

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🔗 Recipe adapted from AllRecipes

#Soup

📊 At a Glance

Prep 45 min

Cook 1h 3m

Serves 6

Difficulty Hard

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 394

% Daily Value*

Total Fat 11.1g 14%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 524mg 23%

Total Carbohydrate 65.8g 24%

Dietary Fiber 10g 36%

Total Sugars 7.3g

Protein 10.9g 22%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.

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.