Experience the comforting flavors of Germany with this Hearty Bavarian Potato Soup. This recipe blends tender potatoes, savory sausages, and aromatic herbs for a dish that warms both the body and soul. It’s a perfect choice for cozy evenings, bringing a touch of old-world charm to your dining table. Made with wholesome ingredients, this soup is a satisfying meal on its own or paired with crusty bread.
Ingredients
Meat
- 8 oz bacon, diced
- 8 oz fully cooked German sausage, sliced
Produce
- 2 lbs Yukon Gold potatoes, peeled and diced
- 3 large carrots, peeled and sliced
- 2 large stalks celery, chopped
- 1 cup leek, thinly sliced
- 1 medium yellow onion, finely chopped
- 3 large cloves garlic, minced
- 2 bay leaves
- 1/4 cup fresh parsley, chopped
Canned Goods
- 4 cups low-sodium chicken broth
Baking & Spices
- 1/2 tsp Morton kosher salt (adjust to taste)
- 1/2 tsp black pepper
- 2 teaspoons dried marjoram
Dairy
- 2 tbsp unsalted butter
- 1/4 cup half & half
Instructions
- Cook the Meats: Begin by heating a large pot over medium heat. Add chopped bacon and cook it until it reaches a crisp texture, then transfer it to a plate. In the same pot, add the sausage slices, letting them lightly brown, and then set them aside with the bacon.
- Prepare the Veggies: Using the residual fat, toss in the chopped onions, minced garlic, carrots, celery, and leeks. Sauté them gently for about 5 minutes, or until they begin to soften and release their flavors.
- Build the Broth: Pour in the diced potatoes and pour over the chicken stock. Add a couple of bay leaves, marjoram, and season with salt and pepper. Bring everything to a boil, then reduce to a simmer. Let it cook for about 20 minutes, or until the potatoes are fork-tender.
- Mash and Add Creaminess: Remove the bay leaves, and use a potato masher or immersion blender to break down the soup a little, keeping some texture for a hearty feel. Stir in half & half to bring a rich, creamy texture to the soup.
- Final Touches: Add the cooked bacon and sausages back into the pot. Stir to combine and heat the soup for another 5 minutes. Taste and adjust the seasoning, if needed. Finish with a sprinkle of fresh parsley before serving.
Conclusion
This Hearty Bavarian Potato Soup is a delightful combination of hearty ingredients and traditional flavors. It’s perfect for feeding a crowd or meal prepping for the week. Every spoonful offers a taste of German heritage, making it a must-try recipe for soup lovers.
Hearty Bavarian Potato Soup Recipe
A creamy, flavorful German-inspired potato soupwith bacon, sausage, and fresh vegetables. Perfect for cozy nights.
Meat
- 8 oz bacon (diced)
- 8 oz fully cooked German sausage (sliced)
Produce
- 2 lbs Yukon Gold potatoes (peeled and diced)
- 3 large carrots (peeled and sliced)
- 2 large stalks celery (chopped)
- 1 cup leek (thinly sliced)
- 1 medium yellow onion (finely chopped)
- 3 large cloves garlic (minced)
- 2 bay leaves
- 1/4 cup fresh parsley (chopped)
Canned Goods
- 4 cups low-sodium chicken broth
Baking & Spices
- 1/2 tsp Morton kosher salt (adjust to taste)
- 1/2 tsp black pepper
- 2 teaspoons dried marjoram
Dairy
- 2 tbsp unsalted butter
- 1/4 cup half & half
- Cook the Meats: Begin by heating a large pot over medium heat. Add chopped bacon and cook it until it reaches a crisp texture, then transfer it to a plate. In the same pot, add the sausage slices, letting them lightly brown, and then set them aside with the bacon.
- Prepare the Veggies: Using the residual fat, toss in the chopped onions, minced garlic, carrots, celery, and leeks. Sauté them gently for about 5 minutes, or until they begin to soften and release their flavors.
- Build the Broth: Pour in the diced potatoes and pour over the chicken stock. Add a couple of bay leaves, marjoram, and season with salt and pepper. Bring everything to a boil, then reduce to a simmer. Let it cook for about 20 minutes, or until the potatoes are fork-tender.
- Mash and Add Creaminess: Remove the bay leaves, and use a potato masher or immersion blender to break down the soup a little, keeping some texture for a hearty feel. Stir in half & half to bring a rich, creamy texture to the soup.
- Final Touches: Add the cooked bacon and sausages back into the pot. Stir to combine and heat the soup for another 5 minutes. Taste and adjust the seasoning, if needed. Finish with a sprinkle of fresh parsley before serving.