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


  • 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


  • 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).

Nutritional Facts

1 cup: 217 calories, 6g fat (2g saturated fat), 20mg cholesterol, 1528mg sodium, 29g carbohydrate (5g sugars, 3g fiber), 14g protein.

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Reviewed May. 2, 2017

"My mother made this soup when I was a child many years ago. She is gone now and I have tried making it but didn't have the recipe . I think this is it. I used a white onion, and added some chicken broth for some of the water. I love this. Thank you for sharing."

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