German Potato Soup (Print Version)
# Ingredients:
01 -
8 ounces double-smoked bacon, trimmed and cut into 1/2-inch pieces.
02 -
8 ounces German sausage, sliced 1/4-inch thick.
03 -
2 tablespoons unsalted butter.
04 -
1 medium yellow onion, chopped.
05 -
3 large carrots, peeled and chopped.
06 -
2 large celery stalks, chopped.
07 -
1 cup chopped leek.
08 -
3 large garlic cloves, minced.
09 -
4 cups low-sodium chicken broth.
10 -
2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces.
11 -
2 bay leaves.
12 -
2 teaspoons dried marjoram.
13 -
1/2 teaspoon kosher salt.
14 -
1/2 teaspoon black pepper.
15 -
1/4 cup half & half.
16 -
1/4 cup fresh parsley, chopped.
# Instructions:
01 -
Cook bacon pieces in large pot over medium-low heat until crisp. Remove with slotted spoon.
02 -
Keep 1 tablespoon bacon grease, brown sausage slices on one side. Remove from pot.
03 -
Add butter and sauté onion, carrots, celery, and leek for 4 minutes. Add garlic for 1 minute.
04 -
Add broth, potatoes, seasonings. Bring to boil then simmer 10-15 minutes until vegetables soften.
05 -
Return bacon and sausage to pot. Add half & half, simmer 5 more minutes. Garnish with parsley.
# Notes:
01 -
Use double-smoked bacon for best flavor.
02 -
Trim excess fat from bacon before cooking.
03 -
Don't let bacon burn while cooking.