Bavarian potato soup

    59 min

    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.

    1 person made this

    Serves: 6 

    • 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
    • dried marjoram
    • 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

    Prep:24min  ›  Cook:35min  ›  Ready in:59min 

    1. 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.
    2. 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.

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    Reviews in English (2)


    2 links of sausage is vague. I used 14 ounces of kielbasa and that was perfect. My one recommendation is to use stock instead of the cube and water. Great recipe! Thanks for sharing!  -  06 Mar 2017  (Review from Allrecipes US | Canada)


    Turns out as a very hearty dinner which is easily freezable for another time if there is leftover. Recommendations: add a hint of Rosemary and an extra teaspoon of Marjoram for a little more kick in flavor  -  27 Nov 2017  (Review from Allrecipes US | Canada)