Betty's Bavarian potato and sausage soup

Betty Bramanis


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.


☆☆☆☆☆ 0 votes

10 - 12
15 Min
45 Min
Stove Top


  • 1 Tbsp
  • 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
  • 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

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.

Printable Recipe Card

About Betty's Bavarian potato and sausage soup

Course/Dish: Chowders
Main Ingredient: Potatoes
Regional Style: German
Dietary Needs: Wheat Free Soy Free
Other Tag: For Kids

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