Title: German Potato Soup #3
Categories: Soup German
Yield: 4 Servings
| 1/2 | lb | Bacon |
| 1 | md | Onion, diced |
| 2 | md | Leeks, trimmed and diced |
| 3 | md | Carrots, diced |
| 2 | c | Chopped cabbage |
| 1/4 | c | Finely chopped fresh parsley |
| 6 | c | Beef stock |
| 2 | lb | Potatoes, diced |
| 1 | | Bay leaf |
| 10 | | Black peppercorns |
| 1 | ts | Caraway seeds |
| 1/2 | ts | Nutmeg |
| | | Salt and pepper to taste |
| 1/2 | c | Sour cream |
Cut bacon into 1-inch squares and place in large saucepan or Dutch
oven. Slowly fry it over medium heat. When it is just short of being
crisp, remove bacon, draining it on paper towels.
Add onions, leeks, carrots, cabbage and parsley to the bacon fat and
cook until onion wilts. Add beef stock and potatoes, raise heat to high
and bring to a boil. Add bay leaf, peppercorns, caraway seeds, nutmeg, salt
and pepper. Boil 20 to 25 minutes, or until potatoes are soft. Add
reserved bacon pieces.
Using a slotted spoon, remove potatoes and place in a large bowl. Mash
them, and add the sour cream, blending thoroughly. Stir potatoes back into
the soup and serve.