Description
A recipe for creamy potato soup is just the perfect thing for winter! A simple but hearty soup that will fill you up perfectly.
Ingredients
Units
Scale
- 1 kg potatoes (starchy, e.g. Yukon gold)
- 2 yellow onions
- 3 carrots
- 3 stalks of celery
- 2 tbsp butter or vegetable oil
- 100 g of bacon (e.g. Pancetta)
- 1/3 leek (greener part)
- 2 l vegetable broth (homemade or bouillon)
- 1 small clove (optional)
- 2 bay leaves
- 1 tbsp marjoram
- 1/4 nutmeg (fresh)
- 2 Vienna sausages
- A handful of fresh parsley
Instructions
- Heat vegetable oil or butter in a larger pot and add roughly chopped onion. Sautée for about 2 minutes and then add the chopped bacon.
- After a few minutes add the diced carrots, celery, and leeks. Season with salt and black pepper. Let it cook for 7 minutes, stirring occasionally.
- Add the peeled and sliced potatoes and season with marjoram and thyme. Stir and pour in the hot vegetable (or chicken) broth.
- Put in a small clove and two bay leaves. Cover with a lid and let it simmer gently for about half an hour or until the potatoes are tender.
- In the meantime, cook your sausages. I like to cook them separately. You can use Vienna sausages, for example.
- At this point, you can decide whether to serve the soup straight away chunky or blend it to a creamy consistency using an immersion blender. I recommend blending.
- Add freshly grated nutmeg. Stir and season with salt, black pepper, and marjoram to taste. Serve the creamy bavarian potato soup with fresh parsley and sliced Vienna sausage.
Notes
In addition to marjoram, you can also use thyme and oregano.
If this hearty creamy potato soup is your main course, serve with fresh and crusty bread.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soups
- Cuisine: German
Nutrition
- Serving Size: 8 servings , Amount per serving:
- Calories: 271
- Sugar: 4.9g
- Sodium: 1180mg
- Fat: 11.9g
- Saturated Fat: 4.8g
- Carbohydrates: 28g
- Fiber: 4.7g
- Protein: 14.1g
- Cholesterol: 28mg