German Potato Bacon Soup

Ingredients

• 4 cups Russet Potatoes, diced
• 4 to 5 Strips of Bacon, diced
• 2 Yellow Onions, diced
• 2 to 4 Carrots, diced
• 1/4 cup (4tbsp) Butter
• 1 Bay Leaf
• 48 oz Chicken Broth
• 3 ounces of Sour Cream (or Plain Greek Yogurt)
• 2 tblsp Flour
• Seasonings
• 2 tsp Poultry Seasoning
• 1 tsp Garlic Salt
• 1/4 tsp coarse ground Black Pepper

Directions

• In a 4 to 6 quart pot, melt butter over medium heat; add Onions, Carrots, Bacon, and Bay Leaf. Cook and stir until Onions are transparent, 10 to 12 minutes.
• Pour Chicken Broth into the pot; add Potatoes, Flour, Seasonings. Bring to a boil, reduce heat to medium-low, and simmer until Potatoes are tender, about 30 minutes. If desired, use a potato masher to further break-up the potatoes.
• Stir in Sour Cream (or Greek Yogurt); cook another 2 or 4 minutes.

Notes

• Floury potatoes (like Russets) are best suited for this recipe. If other potato types, like Yellow Potatoes, are used you will have to increase the cooking time somewhat.
• If you do not have Poultry Seasoning on hand, use 1 tsp each of Marjoram and Caraway Seed, or even Italian Seasoning and Celery Seed.