Bavarian Potato Soup Recipe
My husband and I first enjoyed this soup on a tour of Bavaria. When I asked for the recipe, it was delivered to our table, written in English—but with no amounts for any of the ingredients! After a few trials, I got it "right" and forwarded the recipe to several of the people that were in our tour group.
8 Servings
Prep: 5 min.
Cook: 2 hours 10 min.
Ingredients
1/2 pound bacon, diced
2-1/2 pounds potatoes, peeled and cut into 1/2-inch cubes
2 large carrots, finely chopped
3 celery ribs, finely chopped
4 leeks, finely chopped
2 teaspoons salt
1/2 teaspoon dried marjoram
1/4 teaspoon pepper
Chopped fresh parsley, optional
Directions
In a Dutch oven or large saucepan, fry bacon; drain all but 2 tablespoons drippings.
Add vegetables, seasonings and enough water to cover (about 4 cups).
Simmer, covered for 2 hours.
Garnish with parsley if desired.
Yield: 8 servings (2 quarts).
Nutrition Facts:
1 serving (1 cup) equals 217 calories
6 g fat (2 g saturated fat)
20 mg cholesterol
1,528 mg sodium
29 g carbohydrate
3 g fiber
14 g protein.
Bavarian Potato Soup published in Bountiful Harvest Cookbook , p47
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