Bavarian Kartoffelsuppe (Potato Soup)
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Ingredients55 m servings 409 cals
Original recipe yields 4 servings (5 cups )
- 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.
Per Serving: 409 calories; 18.3 g fat; 46.5 g carbohydrates; 16.1 g protein; 46 mg cholesterol; 1426 mg sodium. Full nutrition
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