About this recipe:Packed with vegetables and sausages, this classic Bavarian-style potato soup is more of a main dish than a starter. In Germany the sausage of choice would be Regensburg sausage, a short and stubby parboiled pork sausage. It can be substituted with other boiling sausages made of pork.
unsalted butter or vegetable oil
2kg potatoes, peeled and cubed
4 carrots, cubed
2 onions, finely chopped
1 leek or celery stalk, trimmed and cubed
3 garlic cloves, chopped
3 scallions, chopped
1 vegetable stock cube, crumbled
1,5L hot water
sweet paprika, to taste
nutmeg, to taste
salt, to taste
freshly ground black pepper, to taste
1 bunch fresh parsley
1 bunch fresh chives
2-3 parboiled pork sausages, sliced
soured cream (optional), to taste
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Method Prep:24min › Cook:35min › Ready in:59min
Heat the butter or oil in a large pot and fry the potatoes until they start to crisp on the edges, stirring often. Add the carrots, onions, leek, garlic and scallions. Dilute the stock cube in the hot water and add it to the pot. Stir to combine.
Season the soup with herbs, spices, salt and pepper. Bring to the boil; reduce the heat and cook, covered, for 30 minutes. Finely chop the parsley and chives and add to the soup together with the sliced sausage. Reheat the soup and adjust the seasoning. Just before serving, stir in soured cream if desired.