German Potato Soup (Print Version)
# Ingredients:
01 -
Half a pound of double-smoked bacon, trimmed and sliced into small chunks.
02 -
8 ounces of German sausage, cut into thin rounds.
03 -
2 spoonfuls of unsalted butter.
04 -
1 medium onion, diced yellow.
05 -
3 big carrots, chopped after peeling.
06 -
A couple of celery sticks, diced.
07 -
1 cup of leek, roughly chopped.
08 -
3 garlic cloves, finely chopped.
09 -
4 cups of chicken broth (low-sodium preferred).
10 -
2 pounds of Yukon Gold potatoes, peeled and cubed.
11 -
Two bay leaves.
12 -
2 teaspoons of dried marjoram.
13 -
Half a teaspoon of salt (kosher).
14 -
Half a teaspoon of black pepper.
15 -
1/4 cup of half-and-half cream.
16 -
A handful of fresh parsley, chopped up.
# Instructions:
01 -
Crisp up the bacon in a big pot over low-medium heat, then scoop it out with a slotted spoon.
02 -
Save a small spoonful of the bacon grease. Brown the sausage slices on just one side, then pull them out of the pot.
03 -
Melt the butter, then toss in onions, celery, carrots, and leek. Stir for about 4 minutes, then add garlic and cook a bit longer—just a minute.
04 -
Pour in the broth, mix in the potatoes with seasonings, and bring it all to a gentle boil. Let it simmer 10-15 minutes until the veggies soften.
05 -
Put the bacon and sausage back into the pot. Stir in the half-and-half, simmer for another 5 minutes, and finish with parsley sprinkled on top.
# Notes:
01 -
Double-smoked bacon gives a richer flavor.
02 -
Trim the bacon to get rid of extra fat before cooking.
03 -
Be careful not to let the bacon overcook.