Bavarian Kartoffelsuppe Potato Soup Recipes

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.

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.