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German Potato Bacon Soup
4 Russet Potatoes, diced
4 Strips of Bacon, diced
2 Yellow Onions, diced
2 Carrots, diced
1 Bay Leaf
2 quarts Chicken Broth
2 tblsp Flour
1 tsp Dried Marjoram
1 tsp Caraway Seed
Salt and Ground Black Pepper to taste
3 ounces of Sour Cream (or Plain Greek Yogurt)
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, 5 to 7 minutes.
Pour Chicken Broth into the pot; add Potatoes, Flour, Marjoram, Caraway Seed, Salt, and Pepper. Bring to a boil, reduce heat to medium-low, and simmer until Potatoes are tender, about 20 minutes. If desired, use a potato masher to further break-up the potatoes.
Stir in Sour Cream (or Greek Yogurt); cook another 1 or 2 minutes.
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 don not have Marjoram and Caraway Seed on hand get creative. Use Poultry Seasoning, or even Italian Seasoning, and Celery Seed.