Bavarian Kartoffelsuppe Potato Soup Recipes

GERMAN POTATO SOUP

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!

KARTOFFELSUPPE - GERMAN POTATO SOUP

Steps:

• 1. Peel potaotes and chop into small cubes.
• 2. Roughly chop onion and celery into medium-small chunks. In a sautee pan heated with the oil, add those vegetables and lightly sautee for about 5 minutes.
• 3. Transfer veggies to a large pot and add just enough water to cover the veggies (about 2-3 cups water).
• 4. Add salt, vegeta and mix. Add bay leaf. Let boil until vegetables are tender.
• 5. Remove bay leaf. Drain vegetables, reserving the liquid. Mash veggies while slowly adding back half of the liquid to them. Add butter while mashing. Add milk and half and half until you reach the consistency you want.
• 6. Lovely top top with some dill, parsley or rosemary when serving! Also good if you want to add some chopped kielbasa, or leave half of the potato cubes UNmashed.

KARTOFFELSUPPE (POTATO SOUP)

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.