German Potato Soup with Smoked Bacon

Ingredients

• 200 g smoked bacon (Cut into small pieces or lardons.)
• 1 onion (Roughly chopped.)
• 1 carrot (Peeled and cut into a small dice.)
• 2 gousses garlic (Very finely chopped; the source indicates 2 to 3 cloves.)
• 600 g potatoes (About 3 large potatoes, peeled and cut into large pieces.)
• 30 g butter (Added to the Dutch oven after removing the excess rendered fat from the smoked bacon.)
• 2 tbsp flour (The source indicates 2 tablespoons.)
• 200 ml milk
• 800 ml chicken stock
• 30 g grated cheese (Grate it or use pre-grated cheese for serving.)
• chives (Snipped; quantity not specified.)
• salt (Add at the end of cooking, to taste.)
• pepper (Add at the end of cooking, to taste.)

Steps

1. 1

   Prepare the ingredients: cut the smoked bacon into small pieces, roughly chop the onion, finely chop the garlic, peel and cut the carrot into a small dice, then peel the potatoes and cut them into large pieces.

2. 2

   Cook the pieces of smoked bacon in a Dutch oven until they have rendered most of their fat and are browned.

3. 3

   Remove the smoked bacon from the Dutch oven and set it aside. Remove the excess cooking fat, keeping the Dutch oven and enough fat for cooking.

4. 4

   Add the butter to the same Dutch oven.

5. 5

   Add the onion and carrot, then sauté until they begin to soften.

6. 6

   Add the garlic and continue cooking for a few minutes.

7. 7

   Add the flour and stir vigorously to incorporate it thoroughly into the vegetables and butter.

8. 8

   Pour in the milk, then add the chicken stock, stirring to incorporate the flour into the liquid.

9. 9

   Add the potato pieces to the Dutch oven.

10. 10

    Cook the soup for 20 to 25 minutes, until the potatoes are tender.

11. 11

    While the soup cooks, grate the cheese and snip some chives, if desired.

12. 12

    At the end of cooking, season with salt and pepper to taste.

13. 13

    Add half of the reserved browned smoked bacon, then lightly mash some of the potatoes in the soup to thicken it while retaining some pieces.

14. 14

    Serve the soup with the remaining browned smoked bacon and grated cheese. Add the prepared chives, if desired.

Notes

The source does not specify the cooking temperature or the quantities of salt, pepper, or chives. It indicates removing the excess fat from the smoked bacon before adding the butter.

Nutrition per serving

• soup
• main course
• German cuisine
• comforting
• potatoes
• smoked bacon
• quick