German Potato Soup

German Potato Soup

Ingredients
  

  • 8 – 10 strips thick-cut bacon, cut into ½-inch pieces
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 2-pounds potatoes, peeled and cut into ½-inch cubes
  • 3 large leeks, trimmed, washed and drained well, cut into ¼-inch slices
  • 4 small carrots, peeled and cut into ¼ -inch rounds
  • 1 large celery root, peeled and cut into½-inch cubes
  • 4 cups canned diced tomatoes with juice
  • 6 cups low sodium vegetable stock
  • ½ tsp. dried thyme
  • ½ tsp. dried rosemary
  • ½ tsp. dried marjoram
  • ¾ tsp. salt
  • ½ tsp. black pepper
  • 2 whole bay leaves
  • ¼ cup fresh parsley, finely chopped

Instructions
 

  • Cut the strips of bacon into half-inch pieces; add them to the pot and, over medium heat, cook until well browned; Use a metal slotted spoon to remove the cooked bacon from the pot; set aside.
  • Remove all but two tablespoons of the bacon grease and place the pot back on the burner.
  • Add the onion to the pot; cook for 5 minutes; stirring often. 
  • Add the garlic and cook for another 2 minutes. 
  • Carefully add all of the remaining ingredients with the exception of the fresh parsley. 
  • Stir well and bring the soup to a boil. 
  • Once boiling, cover and reduce heat to low. 
  • Simmer for 40 minutes or until the vegetables are fork-tender. 
  • Taste and adjust seasonings, if needed. 
  • Add the cooked bacon back into the pot with the soup; leave some aside for garnish or just dump it all in the pot at once.
  • Turn off the heat and add the fresh chopped parsley. 
  • Stir well; garnish with more bacon pieces and fresh parsley; serve.
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