Ingredients
- 10 ounces bacon, diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2.5 pounds waxy potatoes, chopped into 1/4″ pieces
- 1 large leek, sliced and thoroughly washed
- 3 carrots, diced
- 1.5 cups diced celeriac (celery root)
- 2 tomatoes, diced
- 6 cups quality chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried marjoram
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 bay leaf
- 1/4 cup chopped fresh parsley
Sauté the Bacon and Onions
In a large pot, cook the diced bacon over medium heat until it is crisp. Add the chopped onion and sauté until it turns golden, approximately 6–8 minutes.
Incorporate the minced garlic and cook for another minute.
Add the Vegetables
Introduce the diced potatoes, sliced leek, and diced celeriac into the pot. Stir everything together to mix well.
Pour in Broth and Add Herbs
Pour in the chicken broth and add the dried thyme and bay leaf. Bring the mixture to a boil.
Simmer Until Tender
Lower the heat to medium–low, cover the pot, and let it simmer for 30–40 minutes, or until all the vegetables are very tender.
Finish with Parsley
Stir in the chopped fresh parsley and let it simmer for an additional minute.
Season and Serve
Season the soup with sea salt and freshly ground black pepper to your taste. Serve hot by ladling it into bowls. Enjoy!
German Potato Soup
German Potato Soup with smoky bacon, tender potatoes, and aromatic leeks. Earthy celeriac and carrots meld with the rich chicken broth, finished with a hint of fresh parsley.
Ingredients
- 10 ounces bacon, diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2.5 pounds waxy potatoes, chopped into 1/4″ pieces
- 1 large leek, sliced and thoroughly washed
- 3 carrots, diced
- 1.5 cups diced celeriac, celery root
- 2 tomatoes, diced
- 6 cups quality chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried marjoram
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 bay leaf
- 1/4 cup chopped fresh parsley
Instructions
- In a large pot, cook diced bacon over medium heat until crisp.
- Add chopped onion and sauté until golden, about 6–8 minutes.
- Add minced garlic and cook for another minute.
- Introduce diced potatoes, sliced leek, diced celeriac, diced carrots, and diced tomatoes. Stir to mix well.
- Pour in chicken broth and add dried thyme, rosemary, marjoram, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat to medium-low, cover, and simmer for 30–40 minutes until vegetables are tender.
- Stir in chopped fresh parsley and let simmer for an additional minute.
- Season to taste and serve hot.