Ingredients:
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1 kg potatoes
one large leek
2 carrots
1/4 of a celery root
one bunch of your favorite greens (dill, parsley)
6–7 cups of chicken broth
4–5 slices of thick cut bacon
bacon bat from the cooked bacon
1/4 cup of cream
salt and pepper to taste
olive oil
German Wieners or a fairly neutral sausage. The flavor of the sausage shouldn’t compete with the soup.
Method:
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- Peel and cube potatoes. Chop the leek, carrots, celery and the greens. Save some shopped greens for serving.
- Preheat a bit of olive oil in a large pot and add all of the shopped vegetables. Stir well and let them cook for about 10 minutes until the leeks are softening. Stir again.
- Add in the broth and let it cook covered on medium low for 20 minutes, or until the potatoes and carrots are very tender.
- While the veggies are simmering in the broth, prepare the bacon: cube it up and saute in a pan until it’s turning crispy and browning nicely.
- When the potatoes and carrots are soft, puree with an immersion blender until nice and smooth. Add the cream and salt and pepper to taste. And if you really want a full on classic experience with this soup, add in a few chopped up wieners, some greens and a few drops of olive oil and just warm up in the soup for about 5 or so minutes before serving.
Related recipes:
German-Style Fried Potatoes (Bratkartoffeln)
German Sausage Soup Recipe
Roasted New Potatoes and Asparagus
White Asparagus Soup
