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Bavarian Potato Soup Recipe

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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.
TOTAL TIME: Prep: 5 min. Cook: 2 hours 10 min.
MAKES:8 servings
TOTAL TIME: Prep: 5 min. Cook: 2 hours 10 min.
MAKES: 8 servings

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

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.

Directions

  1. 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).
Originally published as Bavarian Potato Soup in Bountiful Harvest Cookbook 1994, p47

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.

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