Kartoffelsuppe nach Bayrischer Art (Bavarian Potato Soup)


  • 2 links pork sausage
  • 3 tablespoons vegetable oil, or to taste
  • 4 pounds potatoes, peeled and cubed
  • 4carrots, cubed
  • 2onions, finely chopped
  • 1leek, trimmed and cubed
  • 3scallions, chopped
  • 3 cloves garlic, chopped
  • 1 cube vegetable bouillon
  • 6 cups hot water
  • 1 teaspoon salt, or to taste
  • 1 teaspoon freshly ground black pepper, or to taste
  • 1 pinch dried marjoram, or to taste
  • 1 pinch sweet paprika, or to taste
  • 1 pinch ground nutmeg, or to taste
  • 1 bunch fresh parsley, chopped
  • 1 bunch fresh chives, chopped
  • ¼ cup sour cream(Optional)
  • Directions

  • Step 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.


  • Step 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.

  • Step 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.

  • Step 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.

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