Ingredients50 m servings 226 cals
- 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.
- 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.
Per Serving: 226 calories; 10.6 g fat; 27.1 g carbohydrates; 6.1 g protein; 30 mg cholesterol; 1119 mg sodium. Full nutrition
ReviewsRead all reviews 3
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.
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 oni...