German Potato Soup (Kartoffelsuppe) (Print Version)
# Ingredients:
01 -
8 ounces bacon, diced.
02 -
1 large onion, chopped.
03 -
1 clove garlic, minced.
04 -
2 pounds waxy potatoes, chopped into 1/4 inch pieces.
05 -
1 large leek, sliced and thoroughly washed.
06 -
3 carrots, diced.
07 -
1 1/2 cups diced celeriac.
08 -
2 tomatoes, diced.
09 -
6 cups quality chicken broth.
10 -
1/2 teaspoon dried thyme.
11 -
1/2 teaspoon dried rosemary.
12 -
1/2 teaspoon dried marjoram.
13 -
3/4 teaspoon sea salt.
14 -
1/2 teaspoon freshly ground black pepper.
15 -
1 bay leaf.
16 -
1/4 cup chopped fresh parsley.
# Instructions:
01 -
Fry bacon until crispy, then add onion and cook until golden, 6-8 minutes.
02 -
Add garlic and cook for one more minute.
03 -
Add all remaining ingredients except parsley. Bring to boil, reduce heat, cover and simmer 30-40 minutes.
04 -
Add parsley and simmer one minute more. Season with salt and pepper to taste.
# Notes:
01 -
Tastes better the next day.
02 -
Great make-ahead soup.
03 -
Use waxy potatoes for best texture.