German Potato Bacon Soup

I got this recipe from Lisa Brill at Spurwing Country Club as part of the annual Octoberfest that the Country Club does every year. It’s a great soup and different from the average potato soup! Great winter-time soup.

INGRIDIENT

¼ cup butter

2 yellow onions, diced small

4 slices bacon, diced small

1 bay leaf

2 quarts chicken broth

4 russet potatoes, diced

2 tablespoons flour

1 teaspoon dried marjoram

1 teaspoon caraway seed

salt and ground black pepper to taste

3 ounces sour cream

DIRECTION

Step: 1

Melt butter in a stockpot over medium heat; add onions, bacon, and bay leaf. Cook and stir the onion mixture until the onions are nearly clear, 5 to 7 minutes.

Step: 2

Pour chicken broth into the pot; add potatoes, flour, marjoram, caraway seed, salt, and pepper. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the potatoes are tender, about 20 minutes.

Step: 3

Stir sour cream into the soup; cook another 1 to 2 minutes.

NUTRITION FACT

Per Serving: 226 calories; protein 6.1g; carbohydrates 27.1g; fat 10.6g; cholesterol 29.9mg; sodium 1119.3mg.

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