Kartoffelsuppe nach Bayrischer Art (Bavarian Potato Soup)
Recipe by Marianne from allrecipes.com
Dinner 2 Hr. 48 Mins.
Ingredients
6
6 servings
- •2 links pork sausage
- •3 tablespoons vegetable oil, or to taste
- •4 pounds potatoes, peeled and cubed
- •4 carrots, cubed
- •2 onions, finely chopped
- •1 leek, trimmed and cubed
- •3 scallions, 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
- •0.25 cup sour cream
Instructions
- 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 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 heat and cook, covered, until carrots are tender, about 30 minutes.
- Stir sausage slices, parsley, and chives into soup. Simmer until flavors combine, about 5 minutes. Stir in sour cream just before serving.
Nutritional Facts
Per 6 servings
- Calories: 394
- Carbohydrate: 66g
- Fat: 11g
- Fiber: 10g
- Protein: 11g
- Sugar: 7g
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