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Bavarian Potato Soup Recipe

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.

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Bavarian Potato Soup Recipe

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

Yield: 8 Servings

5 130 135

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).

Nutritional Facts 1 serving (1 cup) equals 217 calories, 6 g fat (2 g saturated fat), 20 mg cholesterol, 1,528 mg sodium, 29 g carbohydrate, 3 g fiber, 14 g protein.

Originally published as Bavarian Potato Soup in Bountiful Harvest Cookbook , p47