German Potato Soup (Print Version)
# Ingredients:
01 -
1/4 cup fresh parsley, chopped.
02 -
1 bay leaf.
03 -
1/2 teaspoon ground rosemary.
04 -
1/2 teaspoon marjoram, dried.
05 -
3/4 teaspoon sea salt.
06 -
1/2 teaspoon thyme, dried.
07 -
1/2 teaspoon freshly cracked black pepper.
08 -
2 tomatoes, chopped small.
09 -
1 1/2 cups celeriac, diced.
10 -
3 chopped carrots.
11 -
6 cups good-quality chicken broth.
12 -
1 large leek, cleaned and chopped in slices.
13 -
2 pounds potatoes, cut in small cubes.
14 -
1 garlic clove, finely chopped.
15 -
1 big onion, diced.
16 -
8 oz diced bacon.
# Instructions:
01 -
Cook diced bacon in a pot to make it crispy, then toss in the chopped onion and cook it for 6–8 minutes until it looks golden.
02 -
Mix in the garlic, letting it cook for another minute.
03 -
Stir in everything else but the parsley. Let it come to a boil, then lower the heat, cover, and let it gently simmer for about 30 to 40 minutes.
04 -
Mix in the parsley at the end. Give it another minute of cooking, then adjust the salt and pepper based on what tastes right to you.
# Notes:
01 -
Tastes even better the following day.
02 -
Fantastic for prepping ahead of time.
03 -
Stick with waxy potatoes for the ideal consistency.