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.