Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I got this recipe from Lisa Brill at Spurwing Country Club as part of the annual Octoberfest that the Country Club does every year. It's a great soup and different from the average potato soup! Great winter-time soup.

Recipe Summary test

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a stockpot over medium heat; add onions, bacon, and bay leaf. Cook and stir the onion mixture until the onions are nearly clear, 5 to 7 minutes.

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  • Pour chicken broth into the pot; add potatoes, flour, marjoram, caraway seed, salt, and pepper. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the potatoes are tender, about 20 minutes.

  • Stir sour cream into the soup; cook another 1 to 2 minutes.

Nutrition Facts

226 calories; protein 6.1g; carbohydrates 27.1g; fat 10.6g; cholesterol 29.9mg; sodium 1119.3mg. Full Nutrition
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Reviews (4)

Most helpful positive review

Rating: 4 stars
08/15/2016
The soup ended up with a very good flavor but was very runny. If I make it again I will make some changes; fry the bacon first so it is crispy and not rubbery; remove the bacon and fry the onions with the bacon grease and a little butter and make a roux for thickening Read More
(4)
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/14/2015
Thought it was great! I used a little less broth than was called for; 6 cups total. Also substituted plain Greek yogurt for the sour cream. Everybody loved it! Thanks. Read More
(4)
Rating: 4 stars
08/15/2016
The soup ended up with a very good flavor but was very runny. If I make it again I will make some changes; fry the bacon first so it is crispy and not rubbery; remove the bacon and fry the onions with the bacon grease and a little butter and make a roux for thickening Read More
(4)
Rating: 5 stars
07/22/2014
Super soup but could use alittle more creaminess Read More
(1)
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Rating: 4 stars
12/05/2021
Flavor is 5 star! And mine turned out creamy but I reduced the broth to 6c and increased the flour to 3 TBLS. While I followed the cooking method for frying the bacon with onions (and didn’t mind the result!) next time, might cook first, remove and then add onions/bay leaves so that the bacon gets crispier. Also, when came time to “add the rest” I went in a particular order; added marjoram and fennel (no caraway), then flour (3 TBLS) and stirred to make a roux. Then added the potatoes for a quick fry before pouring in the broth. It continued to thicken as it cooked. Stirred the sour cream in at the very end, stirring until blended. Creamy, hearty and unique soup! Would be awesome for any Octoberfest party!! Thank you for sharing!! Delicious!! Read More