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Bavarian Potato Soup Recipe
Ash Tyrrell

Bavarian Potato Soup Recipe

I made this Bavarian potato soup on a chilly evening, and my kitchen smelled like a cozy German inn within minutes. The soup came out thick, savory, and full of tender vegetables. Sliced sausage and fresh herbs gave it the finishing touch, and everyone at my table asked for seconds
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Total Time 1 hour 48 minutes
Ingredients Method Notes

Ingredients
  

  • 2 links pork sausage: gives the soup its smoky meaty flavor, so choose a good-quality one.
  • 3 tablespoons vegetable oil: helps the vegetables soften and pick up light color.
  • 4 pounds potatoes peeled and cubed: they melt into the broth and make it thick, so cut them evenly.
  • 4 carrots cubed: add natural sweetness and a pop of color.
  • 2 onions finely chopped: build the savory base, so chop them small so they melt away.
  • 1 leek trimmed and cubed: adds mild sweetness, so wash it well to remove hidden grit.
  • 2 vegetable bouillon cubes: create the flavorful broth so pick a low-sodium brand if you can.
  • 6 cups hot water: dissolves the bouillon and forms the soup base.
  • 1 teaspoon dried marjoram: the classic German herb so don't skip it.
  • 1 teaspoon paprika: adds gentle warmth and a rosy tint.
  • 1/4 teaspoon nutmeg: a small pinch lifts the potato flavor and freshly grated is best.
  • Salt and black pepper to taste: season at the end, since the bouillon is already salty.
  • 3 tablespoons fresh parsley chopped: brings brightness, so add it at the very end.
  • 2 tablespoons fresh chives chopped: gives a mild onion bite, so use fresh, not dried.

Method
 

  1. Place the sausage links in a small pot and cover them with water. Bring to a boil, then lower the heat to medium-low. Simmer for 10 to 15 minutes until no longer pink inside, then drain and slice.
  2. Peel the potatoes and carrots, then cut them into even cubes. Finely chop the onions and trim the leek. Wash the leek well, because dirt loves to hide between its layers.
  3. Warm the vegetable oil in a large pot over medium heat. Add the potatoes, carrots, onions, and leek. Stir well so every piece gets a light coating of oil.
  4. Dissolve the bouillon cubes in hot water. Pour the liquid into the pot and stir gently. The vegetables should be well covered by the liquid.
  5. Add salt, black pepper, marjoram, paprika, and nutmeg. Stir until the spices spread evenly through the pot. Bring everything to a boil so the flavors start to mingle.
  6. Lower the heat, cover the pot, and let it cook gently. After about 30 minutes, the carrots should be tender. Give the soup a stir now and then so nothing sticks.
  7. Stir in the sliced sausage, parsley, and chives. Let the soup simmer for about 5 more minutes. This short time lets the herbs and meat flavor the broth.
  8. Take the pot off the heat and let it rest for a few minutes. Taste it and adjust the salt and pepper. Ladle the soup into warm bowls and serve right away.

Notes

  • I use starchy potatoes like russets, because they break down and thicken the soup naturally.
  • I mash a few potato cubes against the pot wall, which gives me a creamy texture without adding cream.
  • I brown the sausage slices in a pan before adding them, since it gives a deeper flavor.
  • I add marjoram early and again at the end, because the second pinch tastes fresher.
  • I keep the simmer gentle, since hard boiling makes the potatoes mushy and cloudy.
  • I let the soup rest for 10 minutes before serving, and it always tastes richer.