Bavarian Kartoffelsuppe (Potato Soup) recipe

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Ingredients

12 slices bacon
2 large onions, diced
1 stalk chopped celery
2 tablespoons butter
1 teaspoon ground thyme
1 teaspoon dried marjoram
½ teaspoon ground nutmeg
¼ teaspoon ground ancho chile powder
4 cups chicken stock
4 yellow-fleshed potatoes - peeled, diced, or more to taste
salt and ground black pepper to taste

Nutrition Info

409.3 calories
carbohydrate: 46.5 g
cholesterol: 46.3 mg
fat: 18.3 g
fiber: 6.4 g
protein: 16.1 g
saturatedFat: 7.8 g
servingSize: -
sodium: 1424.7 mg
sugar: 5.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place bacon in a large saucepan and cook over medium-high heat until crispy, about 10 minutes. Remove bacon and crumble into a bowl. Reserve bacon grease in the skillet.

  2. Place onions, celery, butter, thyme, marjoram, nutmeg, and chile powder in the still-hot saucepan with the bacon grease. Cook until onions are soft, 5 to 7 minutes. Add chicken stock and potatoes, bring soup to a boil. Reduce heat to medium-low, cook until potatoes are soft, 20 to 25 minutes.

  3. Puree the soup with an immersion blender. Season with salt and pepper, garnish with crumbled bacon.

Recipe Yield

5 cups

Recipe Note

This recipe is a traditional potato soup as served in Bavaria. Warm and full of flavor, it is perfect on a cold winter's evening. Garnish with parsley or chives.

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