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Kartoffelsuppe nach Bayrischer Art (Bavarian Potato Soup)

Rated as 4.67 out of 5 Stars

"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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1 h 48 m servings 394
Original recipe yields 6 servings


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  1. 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.
  2. 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.
  3. 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.
  4. Stir sausage slices, parsley, and chives into the soup. Simmer until flavors combine, about 5 minutes. Stir in sour cream just before serving.


  • Cook's Note:
  • Substitute 1 celery stalk for the leek if preferred.

Nutrition Facts

Per Serving: 394 calories; 11.1 65.8 10.9 12 524 Full nutrition

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2 links of sausage is vague. I used 14 ounces of kielbasa and that was perfect. My one recommendation is to use stock instead of the cube and water. Great recipe! Thanks for sharing!

Turns out as a very hearty dinner which is easily freezable for another time if there is leftover. Recommendations: add a hint of Rosemary and an extra teaspoon of Marjoram for a little more kic...