Kartoffelsuppe

Ingredients

• 800 g potatoes
• 150 g smoked bacon
• 2 pcs leeks
• 2 pcs carrots
• 100 g celery root
• 1 pcs onion
• 1000 ml chicken broth
• 100 ml heavy cream
• 2 tsp marjoram
• 1/4 tsp nutmeg
• 30 g butter
• 10 g parsley
• 1 tsp salt
• 1/2 tsp white pepper

Steps

1. Dice the bacon and cook in a large pot over medium heat until crispy and the fat has rendered, about 6 minutes.
2. Remove half the bacon for garnish and leave the rest with the fat in the pot.
3. Add butter, diced onion, sliced leeks (white and light green parts only), diced carrots, and celery root.
4. Sauté until softened, about 8 minutes.
5. Add diced potatoes, chicken broth, and marjoram.
6. Bring to a simmer and cook 20-25 minutes until potatoes are very tender and starting to break apart.
7. Mash roughly with a potato masher — leave it chunky, not smooth.
8. You want some potato pieces for texture.
9. Stir in cream, nutmeg, salt, and white pepper.
10. Serve in deep bowls topped with reserved crispy bacon bits, chopped parsley, and a swirl of cream.
11. A slice of dark German bread on the side is traditional.