Best 3 Bavarian Potato Soup Recipes

Bavarian potato soup, a hearty and flavorful dish, is a staple of Bavarian cuisine. It is made with a creamy broth, tender potatoes, and a variety of vegetables, and is often served with crusty bread or dumplings. This versatile soup can be customized to your liking, with the addition of different vegetables, meats, or spices. From a classic recipe to a vegan and gluten-free version, we have compiled a collection of Bavarian potato soup recipes that cater to various dietary preferences and tastes. Get ready to indulge in the warmth and comfort of this traditional Bavarian dish with our diverse selection of recipes.

Check out the recipes below so you can choose the best recipe for yourself!

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

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
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 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

Ingredients

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 :

BAVARIAN POTATO LEEK SOUP

Bavarian Potato Leek Soup image

I found this on a copy-cat site and its the best I've found so far. I use a potato masher right before serving to make it creamier but with some chunks of potato. You could also use an immersion/stick blender if you like it really smooth. (I also like it served cold)

Provided by greksgirl

Categories Potato

Time 1h15m

Yield 12 1 cup, 12 serving(s)

Number Of Ingredients 10

Ingredients

2 -4 tablespoons butter or 2 -4 tablespoons margarine
4 leeks, thinly sliced, white part only, well rinsed
4 large potatoes, peeled and diced (about 8 cups after dicing)
1 medium onion, finely chopped
4 cups beef stock (Swansons)
1 tablespoon salt
2 cups half-and-half cream
1 cup heavy cream
1 pinch white pepper
1 pinch marjoram (optional)

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.

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your soup. Look for waxy potatoes that will hold their shape during cooking, such as Yukon Gold or Red Bliss potatoes.
Don't overcrowd the pot: When cooking the potatoes, make sure they are in a single layer in the pot. This will help them cook evenly.
Season to taste: Taste the soup throughout the cooking process and adjust the seasonings as needed. You may need to add more salt, pepper, or herbs to your liking.
Serve with your favorite toppings: Bavarian potato soup is traditionally served with chives, parsley, and croutons. You can also add other toppings, such as bacon, cheese, or sour cream.

Conclusion:

Bavarian potato soup is a hearty, flavorful soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With its creamy texture and delicious flavor, this soup is sure to be a hit with your family and friends.