Swabian Potato Soup Schwäbische Kartoffelsuppe Recipes

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.

KARTOFFELSUPPE (POTATO SOUP)

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.