This recipe is a traditional potato soup as served in Bavaria. Warm and full of flavor, it is perfect on a cold winter's evening. Garnish with parsley or chives.
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
409 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
Puree the soup with an immersion blender. Season with salt and pepper; garnish with crumbled bacon.
Ingredients
½ teaspoon ground nutmeg
2 tablespoons butter
1 teaspoon dried marjoram
salt and ground black pepper to taste
12 slices bacon
4 cups chicken stock
2 large onions, diced
1 stalk chopped celery
1 teaspoon ground thyme
¼ teaspoon ground ancho chile powder
4 yellow-fleshed potatoes - peeled, diced, or more to taste
