Bavarian Potato Soup Recipe

Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 217
  • Fat:
  • 6 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 20 mg
  • Sodium:
  • 1528 mg
  • Carbohydrate:
  • 29 g
  • Fiber:
  • 3 g
  • Protein:
  • 14 g


Barley Borscht

This is one of my favorite soups. It makes good use of the many vegetables that are being harvested this time of... View this recipe »


 

Bavarian Potato Soup

Bountiful Harvest Cookbook
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My husband and I first enjoyed this soup on a tour of Bavaria. When I asked for the recipe, it was delivered to our table, written in English—but with no amounts for any of the ingredients! After a few trials, I got it "right" and forwarded the recipe to several of the people that were in our tour group.

SERVINGS: 8

CATEGORY: Soup

METHOD: Other stovetop

TIME: Prep: 5 min. Cook: 2 hours 10 min.

Ingredients:

  • 1/2 pound bacon, diced
  • 2-1/2 pounds potatoes, peeled and cut into 1/2-inch cubes
  • 2 large carrots, finely chopped
  • 3 celery ribs, finely chopped
  • 4 leeks, finely chopped
  • 2 teaspoons salt
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon pepper
  • Chopped fresh parsley, optional

Directions:

In a Dutch oven or large saucepan, fry bacon; drain all but 2 tablespoons drippings. Add vegetables, seasonings and enough water to cover (about 4 cups). Simmer, covered for 2 hours. Garnish with parsley if desired. Yield: 8 servings (2 quarts).

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