GERMAN POTATO SOUP
This delicious, authentic German Potato Soup is packed full of veggies and TONS of flavor - It will satisfy both body and soul!
Provided by Kimberly Killebrew
Categories Soup
Time 45m
Number Of Ingredients 16
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!
Nutrition Facts : Calories 327 kcal, Carbohydrate 37 g, Protein 10 g, Fat 15 g, SaturatedFat 5 g, ServingSize 1 serving
GERMAN POTATO SOUP
This delicious German potato soup recipe is loaded with goodness - from potatoes, carrots, and leeks to celery root, sausage, and lots of freshly chopped parsley. Served hot, this soup makes a tasty appetizer or can be served up as a main course itself!
Provided by Recipes From Europe
Categories Soups + Stews
Time 55m
Number Of Ingredients 13
Steps:
- Peel, wash, and cut the potatoes into approx. 1/4 - 1/2 inch sized cubes. Peel and finely chop the onion. Wash the other vegetables (leek, celery root, carrots), peel where necessary/desired, and chop them into small cubes or rings as well.
- Heat 2 tablespoons of oil in a large pot, add the onions and sauté them for a few minutes until they become translucent. Add the potatoes and other vegetables and sauté for 2-3 minutes as well.
- Now add your vegetable broth to the pot. The broth should just cover all the vegetables. In our case, this was 4 cups of vegetable broth - but it might be slightly more or less for you.
- Bring everything to a low boil, then turn down the heat and let the soup simmer for around 20 minutes with the lid on. Stir occasionally.
- In the meantime, cut the sausages into slices. Also, wash and chop the parsley.
- After the 20 minutes, add the sliced sausage, chopped parsley, whipping cream (NOT sweet already "whipped" cream), salt, pepper, and nutmeg to the soup - then give it a stir. Let everything simmer for 5 more minutes until the sausages are heated. Add more salt and/or pepper to taste, if desired.
- You can garnish the soup with some more fresh parsley before serving.
Nutrition Facts : ServingSize 1 g, Calories 471 kcal, Carbohydrate 43 g, Protein 14 g, Fat 28 g, SaturatedFat 10 g, Cholesterol 60 mg, Sodium 1461 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 15 g
GERMAN POTATO SOUP (KARTOFFELSUPPE)
Also known as 'Kartoffelsuppe', this delectable potato soup gives you deliciously-creamy comfort in every bowl! It's one of the most popular soup in Germany and now, you can easily make it at home! (VIDEO ABOVE)
Provided by Neriz
Categories Soup
Time 40m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 318 kcal, ServingSize 1 serving
KARTOFFELSUPPE (POTATO SOUP)
Make and share this Kartoffelsuppe (Potato Soup) recipe from Food.com.
Provided by Julesong
Categories German
Time 5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel and thinly slice potatoes, onion and celery.
- Saute for 3 to 5 minutes in hot vegetable oil.
- In a large pot, add all of the vegetables and cover with with just enough boiling water to cover.
- Place bay leaf and salt in pot and boil vegetables until tender.
- Drain vegetables and reserve liquid.
- Mash vegetables into vegetable stock; add butter.
- Thin soup with milk as desired; heat until warm. (DO NOT boil).
- Ladle into soup bowls and sprinkle with chopped parsley.
KARTOFFELSUPPE NACH BAYRISCHER ART (BAVARIAN POTATO SOUP)
Packed with vegetables and sausages, this classic Bavarian-style potato soup is more of a main dish than a starter. In Germany the sausage of choice would be Regensburg sausage, a short and stubby parboiled pork sausage. It can be substituted with other boiling sausages made of pork.
Provided by Marianne
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h48m
Yield 6
Number Of Ingredients 18
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.
Nutrition Facts : Calories 394.1 calories, Carbohydrate 65.8 g, Cholesterol 11.6 mg, Fat 11.1 g, Fiber 10 g, Protein 10.9 g, SaturatedFat 3.1 g, Sodium 523.6 mg, Sugar 7.3 g
BAVARIAN KARTOFFELSUPPE (POTATO SOUP)
This recipe is a traditional potato soup as served in Bavaria. Warm and full of flavor, it is perfect on a cold winter's evening. Garnish with parsley or chives.
Provided by Jillian
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Place bacon in a large saucepan and cook over medium-high heat until crispy, about 10 minutes. Remove bacon and crumble into a bowl. Reserve bacon grease in the skillet.
- Place onions, celery, butter, thyme, marjoram, nutmeg, and chile powder in the still-hot saucepan with the bacon grease. Cook until onions are soft, 5 to 7 minutes. Add chicken stock and potatoes; bring soup to a boil. Reduce heat to medium-low; cook until potatoes are soft, 20 to 25 minutes.
- Puree the soup with an immersion blender. Season with salt and pepper; garnish with crumbled bacon.
Nutrition Facts : Calories 409.3 calories, Carbohydrate 46.5 g, Cholesterol 46.3 mg, Fat 18.3 g, Fiber 6.4 g, Protein 16.1 g, SaturatedFat 7.8 g, Sodium 1424.7 mg, Sugar 5.7 g
GERMAN POTATO SOUP
German potato salad is the inspiration for this recipe. I love the smell of it simmering on a cool winter day.-Carolyn Ringer, North Little Rock, Arkansas
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts :
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