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betty's bavarian potato and sausage soup

RecipesandSmallTalk avatar
Recipe by
Betty Bramanis
@RecipesandSmallTalk
Sydney

A thick, creamy and fragrant German soup filled with bacon, sausages and vegetables. This is a meal in a bowl! Don't add the sausages too early as they'll become leathery. This soup has been a favourite of my children's for years and is my version of the soup from my favourite German restaurant on the sunshine coast of Queensland.

yield 10 - 12
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For betty's bavarian potato and sausage soup

  • 1 Tbsp
    butter
  • 1 large
    onion, diced
  • 2 large
    carrots, diced small
  • 3
    celery stalks, diced small
  • 1/2 lb
    bacon, diced
  • 5 - 6
    potatoes, peeled and diced medium-sized
  • 1 tsp
    fennel seed
  • 1 teaspoon
    dried marjoram
  • 8 - 10
    juniper berries
  • 12 cups
    water
  • 2 tsp
    beef bouillon
  • 4
    dried bay leaves
  • 1 pound
    continental frankfurts, sliced into thin coins
  • Salt
    to taste
  • 1/2 tsp
    cracked pepper
  • 1 c
    cream

How To Make betty's bavarian potato and sausage soup

  • 1
    In a large heavy based saucepan, heat the butter until melted over a medium high heat. Fry the onions until translucent. Add the carrots, celery and bacon. Fry for 3 - 5 minutes, stirring constantly. Add the fennel seeds and marjoram, fry until fragrant - about 30 to 60 seconds.
  • 2
    Add the water, potatoes, bay leaves, juniper berries, bullion, salt, and pepper. Reduce heat to low and simmer for 30 minutes. Stir every now and then.
  • 3
    Add the sliced sausages and simmer for another 5 - 10 minutes. Turn off the heat and add the cream. Stir through and serve.
  • 4
    Try to remove the juniper berries and bay leaves when fishing into bowls.
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