Kartoffelsuppe ( Bavarian Potato Soup)


A traditional Bavarian soup. This one version of the potato soup from Party Cookbook by Southern Living 1972  This recipe serves 8


  • 1/2 cup butter, I brown and crisp some bacon and add it as part of the1/2cup
  • 1 carrot, diced Carrots, raw
  • 1 leek, diced Leeks, (bulb and lower leaf-portion), raw
  • 4 medium onions, diced Onions, raw
  • 1/2 cup celery, diced Celery, raw
  • 2 cloves garlic, minced Garlic, raw
  • 2 bay leaves Spices, bay leaf, crumbled
  • 3 quarts chicken broth Soup, chicken broth, canned, prepared with equal volume water, commercial
  • 4 cups diced potatoes Potatoes, raw, flesh and skin
  • salt and white pepper
  • dash nutmeg
  • Bouquet garni
  • 1 cup light cream Cream, fluid, light (coffee cream or table cream)


Step 1

Melt butter in heavy soup kettle; add carrot, leek, onions, celery and garlic. Saute about 5 mins; do not allow vegetables brown.

Step 2

Add bay leaves and chicken broth; simmer10-15 mins partially covered. Add potatoes,salt,pepper,nutmeg, and bouquet garni.

Step 3

Cover and simmer until potatoes are tender. Just before serving remove bouquet garni and stir in the cream.


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Comment (1)

  1. posted by Christine on January 31, 2017

    Thank you! I’m pretty sure this is the soup my father made when I was a child. We made it last night and it was wonderful.


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