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 caloriescarbohydrate: 46.5 gcholesterol: 46.3 mgfat: 18.3 gfiber: 6.4 gprotein: 16.1 gsaturatedFat: 7.8 gservingSize: -sodium: 1424.7 mgsugar: 5.7 gtransFat: : -unsaturatedFat: : -
Directions Bavarian Kartoffelsuppe (Potato Soup)
Directions
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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.
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.
Puree the soup with an immersion blender. Season with salt and pepper, garnish with crumbled bacon.