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Bavarian potato soup recipe

Bavarian potato soup recipe

  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Root vegetable soup
  • Potato soup

Packed with vegetables and sausages, this classic Bavarian-style potato soup is more of a main dish than a starter. It can be substituted with other boiling sausages made of pork.

1 person made this

IngredientsServes: 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

MethodPrep: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 & ratingsAverage global rating:(6)

Reviews in English (3)

by Soup Loving Nicole

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

by BarbO

Very simple, delicious, and let’s make some more. I grated fresh nutmeg into the scrumptiousness. I served the soup with a dollop of fat free sour cream on top And sprinkled fresh cut chives over the top. Yum!-28 Dec 2018

by Joey Jaczkowski

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

Oma's Carrot Soup Recipe

My carrot soup recipe, aka Mohrrübensuppe, will probably become one of your favorites. Why? Because it's so wunderbar! It's not the regular creamy style, but it's chunky.

It gives you the feeling you're actually eating something. Filling and nutritious, with chunks of meat, it's a great traditional German meal.

I make it really quickly by using frozen carrot slices. If you prefer, you can use fresh carrots. Peel, chop, and add. You'll need to cook it just a bit longer, though. Check the "A bit of this and a bit of that ." below for some great variations and additions to this recipe.

Grab your copy of Oma's favorite soups collection in Quick Fix German Soups e-Cookbook. You'll LOVE it! 

Take a peek at all Oma's eCookbooks. They make sharing your German heritage a delicious adventure!


  • For the Soup:
  • 1 onion (sliced into fine rings)
  • 2 tablespoons lard
  • 6 to 7 cups water (or broth)
  • 2 German blood sausages (about 8 ounces)
  • 2 German​ liver sausages (about 8 ounces)
  • 1/2 teaspoon dried marjoram
  • Dash salt (or to taste)
  • Dash pepper (or to taste)
  • Pinch nutmeg (or to taste)
  • For the Croutons:
  • 4 slices graubrot bread
  • 1 tablespoon butter (or butter spray or spray oil)
  • 4 tablespoons snipped chives

Berlin Potato Soup

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  • The other spices, cumin and nutmeg, are optional. But I personally think they make a noticeable difference. They make the soup more complex. So, try them if you can.
  • You can chop the vegetables in identical sizes, if you want. I normally chop the potatoes slightly bigger than the rest though.
  • If you don’t have a stick blender, then you can use a regular stand blender. However, if you’re doing this, let the potato soup cool down a bit before pouring it into the blender – better safe than sorry.

Bavarian potato soup recipe - Recipes

One of my favourite German soup recipes is this easy potato soup recipe. Simple to make and delicious too, this recipe for potato soup is just perfect for those cold winter evenings. So if you've got loads of potatoes, what are you waiting for?
Enjoy my German potato soup recipe with some warm crusty bread.

1 onion
50g root celery
1 carrot
600g potatoes
800ml vegetable broth
1 bay leaf
200g cream
1 clove garlic
dried marjoram, ground caraway seeds
1 strip of lemon rind
ground pepper
ground nutmeg
1 dessert spoon of freshly chopped parsley

Peel the onion, carrot and celery and chop into small cubes. Peel the potatoes, wash and cut into quarters. Cook the potatoes in the vegetable broth for about 30-40 minutes until tender. After 20 minutes cooking time add the cubed vegetables and the bay leaf. When cooked remove the potatoes and bay leaf with a slotted spoon. Press the potatoes through a potato ricer into the vegetable broth.

Add the cream to the soup. Grate the garlic into the soup and add marjoram, ground caraway seeds and lemon strip. Simmer over a low heat for about 5 minutes. Remove the lemon strip and flavour the soup with salt, pepper and nutmeg.

Pour the soup into preheated bowls and scatter with freshly chopped parsley.

If liked, you can add cubed cooked ham or finely chopped mushrooms. Enjoy with some crusty bread.

Bavarian Cream vs. Vanilla Pudding

The difference already becomes obvious with the ingredients: Vanilla pudding is made with starch and mild, while Bavarian Cream is made with eggs, gelatine, cream, and milk. The process to thicken or jel it is different. While you can make a vanilla pudding much faster, the Cream has a much better taste and a nice fluffy consistency.

Bavarian potato soup recipe - Recipes

Today is Outdoor Wednesday, and this week we're taking a cyber trip to Munich for Oktoberfest. Oktoberfest is the type of celebration that demands a little food be eaten before toasts are made and steins lifted. This recipe is one I learned to make in Hannie's kitchen years ago. Those who have followed One Perfect Bite from its beginnings know that Hannie is one of the special women who help to raise me and taught me how to cook. Follow the link above if you like to know more about her. Hannie made this soup for her husband, Max, on New Year's Day. He rarely drank but he was a New Year's Eve reveler. She was very disapproving and called this Max's hangover soup. Her displeasure led to much clattering and banging and a muttering that was definitely not soto voce. I could hear her across the hall. The soup is decidedly Germanic it's an unusual potato soup that is redolent with bacon and onions. It's delicious and very easy to make. It ages well and is even tastier the following day.

Kartoffel Suppe (Bavarian Potato Soup) . from the kitchen of One Perfect Bite

1/2 pound smoked bacon, diced
1 large carrot, peeled and diced
1 large stalk celery, diced
1 large onion, dice
1/2 bunch parsley, chopped
1/4 teaspoon marjoram
1-1/2 pounds waxy potatoes, peeled and diced
1/4 cup all-purpose flour
6 cups reduced-sodium beef broth
Salt and pepper

Render bacon in a stockpot. Add carrots, celery, onions, parsley and marjoram. Saute until transparent. Stir in potatoes and toss to coat. Stir in flour. Add beef broth and simmer for 30 to 40 minutes. Season to taste with salt and pepper. Yield: 10 to 12 servings.

These young gals standing along the parade route are tourists visiting Munich for Oktoberfest - the hobo bag gives them away. I hope they've eaten and done some research. There are more tourists than chairs in the festival beer halls and some planning is necessary. Munich hosts nearly 6 million visitors during Oktoberfest and the fair grounds currently have 14 large beer tents. I think you get the picture - reservations are advised. Oktoberfest is a 15 day festival that is held in Munich every year. It begins in September and ends on the first Sunday of October. Why September? The Bavarian winds are quite strong and can bring early snow down the mountains with them. Rather than chance the weather, organizers have opted to have the festival span the months of September and October. We're going to follow the parade to the fair grounds.

This view of the fairgrounds is taken from a gondola on a ferris wheel. Beer tents line either side of the fairway. .

One of the most interesting things about Oktoberfest, other than listening to folks who do not share a common language and whose bellies are full of beer still trying to sing in unison, is watching the waitresses carry the beer steins. Those steins are 1 liter each and made of heavy glass. The waitresses regularly carry 10 or 12 at a time!

Germany is a beautiful country brimming with gorgeous scenery, history, castles, monuments and wonderful people. Some of you may remember the words of the Drinking Song from the Student Prince. “Eine, Swie, Drie, Fier, lift your steins and drink your beer. drink drink drink. ” No doubt about it, while all those other things are true, Oktoberfest is all about the beer.

This recipe is being linked to Outdoor Wednesday , an event sponsored by Susan at A Southern Daydreamer.

Which sausages to use with German Potato Soup?

Let’s get to the all-important sausages. Which one to choose? There are so many! It all depends on our personal taste. Here are some suggestions:

  • Frankfurters or Wieners (Vienna Sausage) – if using Frankfurters just place them 5 minutes in the hot (not boiling) soup to warm up.
  • Smoked Sausages– such as Bockwurst, Krakauer or Mettwurst they can also just be warmed up in the soup.
  • Bratwurst – Slice the bratwurst in little pieces and fry them with some oil in a pan before adding them to the soup.

The ultimate German potato dumplings - light and fluffy, yet incredibly filling. Make them plain or prepare a traditional bread crouton filling to amplify their comfort food appeal.


Potato Dumplings

  • 2 lbs Russet potatoes
  • 1 large egg*
  • 1/2 cup plus 1 tbsp corn or potato starch**
  • 1 tsp salt (or to taste)
  • pepper (to taste)
  • 1/8 tsp nutmeg (optional)
  • 1 tsp finely chopped parsley (for garnish)

Crouton Filling (Optional)

  • 2 tbsp butter
  • 1 slice dry (or toasted) bread (use artisan white bread or German rye sourdough)
  • pinch salt and pepper
  • 1 tsp parsley, finely chopped

Bacon Filling (Optional)

  • 4 slices smoked bacon
  • 1 tbsp cooking oil
  • 1/2 onion, diced
  • pinch salt and pepper
  • 1 tsp parsley, finely chopped



1. Boil the potatoes until easily pierced with a fork. Drain and let cool down until comfortable to touch. Peel and press through a potato ricer, over a large bowl. (While the potatoes are boiling you can prepare one of the two fillings below (optional).

2. Add egg and starch to the riced potatoes, add salt and pepper, nutmeg (if using) and mix with your hands until a soft dough forms. (You may need to add an extra yolk or a whole extra egg if the mixture is too dry).

3. Divide the dough into 8 (or 10) portions*** or simply use a 2/3 cup measure to scoop out equal amounts of dough. Shape each portion of dough into a ball (about the size of a peach). (Optional: if using a filling press into each ball with thumb to create a small cavity, place filling inside, then carefully reshape and reform dumpling).

4. Bring 5 quarts of water to boil. Using a slotted spoon carefully lower each dumpling into the boiling water. Work with 2-3 dumplings at a time. Once the dumplings rise to the surface of the water, let them boil for about 5-6 more minutes. Remove one by one using a slotted spoon and place on a warmed plate. Proceed with the remaining dumplings. Sprinkle a bit of chopped parsley as garnish and serve.


Cut bread into cubes. Over medium heat melt butter and brown cubes until golden. Season with a bit of salt, pepper and chopped parsley and let cool down.


Cut bacon into small pieces. Over medium heat cook bacon and diced onion with the 1 tbsp oil. When all the bacon fat has rendered season with salt, pepper. Let cool down a bit and add the parsley.


*have another egg on hand as you may need to use it if the potatoes you are working with are particularly starchy.

** you can use flour instead, but in that case knead the dough minimally so as to avoid activating the gluten too much which will result in a chewier texture instead of a fluffy one

*** you can also make more, smaller dumplings, especially if you will not be stuffing them

TIP: If it is your first time making potato dumplings from scratch follow these steps in order to take any uneasiness out of the equation.

  • Once you have mixed the dough as per above, shape only one dumpling.
  • Bring water to boil and test the dumpling to be sure that everything happens as dictated by the recipe. If the dumpling falls apart and seems too loose, add 1 or 2 more tablespoons of starch or flour to the dough, mix again and shape and test with another dumpling.
Nutrition Information:

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Can you make these ahead of time and just boil before serving?

Kim, yes you certainly can. You can refrigerate them inside an air tight container until you are ready to cook them later. I would test boil one before I shape them all to make sure the potato dough is the right consistency, then shape them all and store in fridge until later.