Kartoffelsuppe Potato Soup
- prep time:
- 10 minutes
- cook time:
- 1 hour
- total time:
- 1 hour, 10 minutes
Makes 6 servings
Erin Crain
from Clay: Now THIS is potato soup.
ingredients
- 2 T. butter
- 2 large yellow onions, thinly sliced
- 1 stalk celery, thinly sliced
- 8 slices bacon
- 1 t. each: marjoram and thyme
- 1/4 t. grated nutmeg
- 1 lb. potatoes, peeled and thinly sliced
- 1 quart chicken stock
- 1 t. salt
- 1/2 t. white pepper
- chives or flat-leaf parsley (for garnish)
directions
- 1
1. First, fry the bacon. Reserving the drippings, drain bacon slices on paper towels, and crumble. Reserve the bacon for garnish, with the chives (or parsley).
- 2
2. Add the butter to the bacon drippings, and over medium heat, cook the onions, celery, herbs, and nutmeg until well mixed. Cover, turn heat down to low, and cook slowly about fifteen minutes, until the onions are very soft.
- 3
3. Add the potatoes and stock. Simmer 45 minutes, until the potatoes are falling apart.
- 4
4. Purée the soup in batches, return to the pan and season to taste with salt and white pepper. Garnish with snipped chives and crumbled bacon.
Source: Clay Marc Bond
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