Bettys Bavarian Potato And Sausage Soup Recipes

CREAMY SAUSAGE, POTATO AND SAUERKRAUT SOUP

Steps:

• In a large saucepan, melt butter over medium heat.
• Add onions and saute for about five minutes, until tender.
• Add flour, stirring until completely combined. Cook for one minute, then add the chicken broth and milk.
• Turn heat to medium high, then cook stirring often until broth begins to thicken.
• Reduce heat to medium then add kielbasa, diced potatoes, sauerkraut and parsley. Simmer for five minutes, then add shredded cheddar.
• Stir to combine and remove from heat. Serve sprinkled with black pepper.

KARTOFFELSUPPE NACH BAYRISCHER ART (BAVARIAN POTATO SOUP)

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.

BETTY'S BAVARIAN POTATO AND SAUSAGE SOUP

Steps:

• In a large heavy based saucepan, heat the butter until melted over a medium high heat. Fry the onions until translucent. Add the carrots, celery and bacon. Fry for 3 - 5 minutes, stirring constantly. Add the fennel seeds and marjoram, fry until fragrant - about 30 to 60 seconds.
• Add the water, potatoes, bay leaves, juniper berries, bullion, salt, and pepper. Reduce heat to low and simmer for 30 minutes. Stir every now and then.
• Add the sliced sausages and simmer for another 5 - 10 minutes. Turn off the heat and add the cream. Stir through and serve.
• Try to remove the juniper berries and bay leaves when fishing into bowls.

SKINNY ITALIAN SAUSAGE SOUP

Steps:

• In 4-quart nonstick saucepan or Dutch oven, cook bacon until crisp; drain on paper towel. Crumble bacon; set aside. Remove and discard drippings from saucepan.
• In same saucepan, cook sausage over medium-high heat 6 to 8 minutes, stirring frequently, until no longer pink. Drain well on paper towels; set aside.
• In same saucepan, mix potatoes, onion, garlic, Italian seasoning, salt, pepper, pepper flakes, water and broth. Heat to boiling. Reduce heat to low; cook uncovered about 10 minutes, stirring occasionally.
• Stir in bacon, sausage, kale and beans. Cook 10 to 15 minutes, stirring occasionally, until potatoes and kale are tender. Stir in half-and-half; cook just until heated.

SAUSAGE POTATO SOUP

Steps:

• In a large saucepan, brown sausage; drain. Set sausage aside. In the same pan, combine the potatoes, corn, broth, celery, carrot and seasonings. Bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Add the milk, cheese, parsley and sausage. Cook and stir over low heat until cheese is melted and soup is heated through.

GERMAN POTATO AND SAUSAGE CASSEROLE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In baking dish, mix potatoes and sauerkraut.
• In medium bowl, mix soup and half-and-half. Stir soup mixture into potato mixture; mix well. Sprinkle with paprika.
• Bake 20 minutes. Arrange sausage pieces over potato mixture, pressing lightly into mixture. Bake 25 to 30 minutes longer.

GERMAN SAUSAGE AND CABBAGE SOUP

Steps:

• In large saucepan or Dutch oven, melt butter over medium heat. Cook coleslaw mix, onion, celery and caraway seed in butter 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
• Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer 5 to 10 minutes, stirring occasionally, until potatoes are tender and soup is thoroughly heated.

POTATO AND SAUSAGE SOUP

Steps:

• Heat a large pot over medium-high heat. Cook and stir Italian and kielbasa sausages in the hot skillet until browned, 5 to 7 minutes. Drain grease.
• Stir potatoes, water, chicken broth, heavy cream, celery, bouillon, garlic, salt, pepper, garlic powder, and red pepper into the pot. Reduce heat and let simmer until potatoes are tender, about 1 1/2 hours.