German Potato Soup (Print Version)

# Ingredients:

01 - 1 clove garlic, finely chopped.
02 - 1 large leek, cleaned well and sliced.
03 - 1/2 teaspoon dried rosemary.
04 - 2 pounds waxy potatoes, diced into small chunks.
05 - 3/4 teaspoon sea salt.
06 - 8 ounces diced bacon.
07 - 3 diced carrots.
08 - 6 cups chicken stock, good quality.
09 - 1 large onion, cut into pieces.
10 - 1/4 cup fresh parsley, chopped up.
11 - 2 tomatoes, chopped.
12 - 1 1/2 cups celeriac, diced.
13 - 1 bay leaf.
14 - 1/2 teaspoon dried thyme.
15 - 1/2 teaspoon marjoram, dried.
16 - 1/2 teaspoon black pepper, freshly ground.

# Instructions:

01 - Start by frying bacon until it's crispy, then toss in the onion and cook for 6-8 minutes, stirring until it's browned.
02 - Mix in the garlic and let it cook for about a minute.
03 - Pour in everything else except parsley. Bring it to a boil, then lower the heat, cover it, and let it bubble gently for 30-40 minutes.
04 - Stir in the parsley and let it simmer for one last minute. Taste and adjust salt and pepper if needed.

# Notes:

01 - It tastes even better after sitting overnight.
02 - Great option for prepping ahead of time.
03 - Stick to waxy potatoes to keep a good texture.

Back