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Potato: Bavarian Potato Soup

Source of Recipe

The Columbine Kitchen at Purgatory


List of Ingredients

3 bacon strips cut into 1/2-inch pieces
1 medium onion coarsely chopped
2 large carrots coarsely chopped
2 celery stalks coarsely chopped
2 large Russet potatoes peeled and cut into
1/2-inch cubes
1 tsp dried marjoram crumbled
8 cups chicken stock or canned broth

-- Croutons --
1/4 cup unsalted butter (1/2 stick)
1/4 tsp onion salt
1/8 tsp dried dillweed
1 thick sourdough rye bread slices (4 1/2 inch) cut into 1/2-inch cubes


Recipe

Cook bacon in a large, heavy saucepan over medium-high heat until fat is rendered. Add onion, carrots, and celery. Cook over medium heat until tender, stirring occasionally. Mix in potatoes and marjoram. Add stock and bring to a boil. Reduce heat and simmer until potatoes are tender, about 50 minutes. Meanwhile, make the croutons: Melt butter in a large, heavy skillet over medium-high heat. Add onion salt and dillweed. Stir to combine. Add bread and toss to coat in butter mixture. Cook until golden brown, tossing frequently, approximately 10 minutes. Ladle soup into bowls. Sprinkle with croutons and serve.