Bavarian Potato Soup Recipes

GERMAN POTATO SOUP (KARTOFFELSUPPE)

Steps:

• Heat up olive oil on a medium-sized pot.
• Once olive oil is ready, add garlic and onion.
• Cook until garlic becomes fragrant and onion becomes softer.
• Add carrot and celery. Mix and cook for a few minutes.
• Add potatoes, stock and bay leaf.
• Cover with a lid and bring to a boil.
• Keep simmering until the vegetables are slightly cooked (i.e. softened).
• Remove the bay leaf. Scoop about 1/3 of the vegetables and set aside.
• Add double cream and butter. Mix until butter has completely dissolve.
• Blitz the soup by using a stick blender. (Alternatively, you can use a stand blender, but you have to make sure the soup has cooled down a bit.)
• Season with salt and pepper. Add lemon zest. (Although cumin and nutmeg are optional, you should add them now if you intend to use them.)
• Mix to combine everything.
• Add spring onions. Mix, taste and adjust the seasoning, if desired.
• Add back the 1/3 of the vegetables that was set aside earlier. Cover and simmer for about 3 minutes.
• Serve. Garnish with more spring onions, if desired.

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!

GERMAN POTATO SOUP

Steps:

• In a Dutch oven, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. , With a potato masher, puree most of the vegetables. For dumplings, combine the egg, water, salt and flour until smooth and stiff. Drop by teaspoonfuls into the boiling soup. Cover and simmer until the dumplings are cooked through, about 10 minutes. Garnish each serving with a butter and parsley.

SLOW-COOKER CAULIFLOWER, POTATO AND WHITE BEAN SOUP

Steps:

• In a 6- to 8-quart slow cooker, combine the potatoes, cauliflower, beans, onion, garlic, vegetable stock, butter, wine, thyme, garlic powder and 1½ teaspoons kosher salt. Cover and cook until the vegetables are very tender, about 8 hours on low.
• Remove and discard the thyme sprig, and turn off the slow cooker. Add the lemon juice. To make a completely smooth and creamy soup, purée the ingredients using an immersion blender. (Or, purée the soup in a blender in two batches, transferring the puréed soup to a different pot.) To make a textured, chunky soup, smash the ingredients using a potato masher in the slow cooker. Stir in the sour cream and chives. Taste and add additional salt if necessary. Serve in bowls topped with black pepper, crushed potato chips and shredded Cheddar. For leftovers, gently reheat the soup on the stovetop or in the microwave until it just barely bubbles around the edges; don't let it boil or the sour cream will break.