Email to Cat      

Creamy Bavarian Soup

Source of Recipe


The Columbine Kitchen at Purgatory, CO






List of Ingredients



• 5 thick slices bacon, cut into 1/4-inch strips
  
• 1 medium onion, chopped
  
• 2 Tbsp butter
  
• 1 cup chopped celery
  
• 5 large russet potatoes, peeled and cut into 1/4-inch cubes
  
• 2 tsp dill weed
  
• 1 tsp white pepper
  
• 2 tsp marjoram
  
• 1 can (50 oz.) chicken broth or rich chicken stock
  
• 1 cup flour
  
• 1-1/2 quarts whole milk
  
• 1/2 pint whipping cream
  






Instructions



1. In a large stockpot over medium-high heat, saute onions in butter until golden brown (7 minutes). Add celery; saute 5 minutes.
   
   
2. In a small skillet, fry bacon until crisp; drain on paper towels. Add potatoes, broth, marjoram, dill weed, and pepper to stockpot. Simmer until potatoes are tender (20 to 25 minutes). Whisk flour and milk together until well blended. Add mixture to soup to thicken.
   
   
3. Add cream; heat through and serve. Top with homemade or store-bought croutons.