Best Kartoffelsuppe Nach Bayrischer Art Bavarian Potato Soup Recipes

German Potato Soup image

Provided by Kimberly Killebrew

Categories Soup

Time 45m

Number Of Ingredients 16

8 ounces bacon (,diced)
1 large onion (,chopped)
1 clove garlic (,minced)
2 pounds waxy potatoes (,chopped into 1/4 inch pieces)
1 large leek (,sliced and thoroughly washed)
3 carrots (,diced)
1 1/2 cups diced celeriac (aka, celery root)
2 tomatoes (,diced)
6 cups quality chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried marjoram
3/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 bay leaf
1/4 cup chopped fresh parsley

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 (Potato Soup) image

Provided by Julesong

Categories German

Time 5m

Yield 4 serving(s)

Number Of Ingredients 10

2 medium potatoes
1 medium onion
4 stalks celery & leaves
2 tablespoons vegetable oil
boiling water
1 small bay leaf
1/2 teaspoon salt
2 tablespoons butter
2 cups milk, Up to 3 Cups Maybe Used
parsley, Chopped

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.