I got this German potato soup recipe from Lisa Brill at Spurwing Country Club as part of the annual Octoberfest that the club hosts. It's a great soup and different from the average potato soup! Great wintertime soup.
Ingredients
- butter: 0.25 cup
- yellow onions, diced small: 2 piece
- slices bacon, diced small: 4 piece
- bay leaf: 1 piece
- quarts chicken broth: 2 piece
- russet potatoes: 4 piece (diced)
- flour: 2 Tbsp
- marjoram: 1 tsp (dried)
- caraway seed: 1 tsp
- salt and ground black pepper: (to taste)
- ounces sour cream: 3 piece
Metric Conversion
Stages of cooking
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Melt butter in a stockpot over medium heat; add onions, bacon, and bay leaf. Cook and stir until onions are nearly transparent, 5 to 7 minutes.
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Pour chicken broth into the pot; add potatoes, flour, marjoram, caraway seed, salt, and pepper. Bring to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 20 minutes.
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Stir sour cream into soup; cook another 1 to 2 minutes.
