Kartoffelsuppe (German Potato Soup)

INGREDIENTS

• Bacon

• 1 Large Leek

• 2-3 Carrots

• 2lbs of Yukon Gold Potatoes

• 1/2 Large White Onion

• 5-5/12 cups of broth of your choice

• Chives

• Salt and Peper, to taste

As the weather gets a little cooler, you’re going to need something to warm you up. This hearty soup is just what you need. Celebrate Oktoberfest and pair this dish with a dunkelweizen.

Soup: The Process

Prep the Veggies

Equipment:

1. Knife

2. Cutting Board

3. Crockpot

Steps:

• Wash your produce (especially the leek - dirt gets trapped between the layers)

• Peel and chop potatoes and add to the crockpot

• Chop leeks, carrots and onions and set aside

Bacon

Equipment:

1. Cast Iron

2. Tongs

3. Cheesecloth

Steps:

• Cook the bacon to your liking and save fat.

• Using a cheese cloth, strain the bacon fat and pour about 1/4 cup of bacon fat to the crockpot.

• Using the remaining bacon fat, saute the veggies for about 3 minutes then add to the crockpot.

Set it and don’t really forget it:

Equipment:

1. Crockpot

2. Immersion Blender

3. Ladle

4. Knife

5. Cutting Board

6. Scissors

• Optional: Add red pepper flakes to crockpot.

• With all the ingredients besides the bacon and chives cover the crockpot and cook on low for about 2-3 hours. You can probably get away with 2 hours but brunch took longer than expected when I made this.

• Turn the crockpot off and use the immersion blender until everything is smooth. This took me about 10 minutes to get everything the consistency that I wanted.

• Ladle the soup into a bowl.

• Finely chop bacon and sprinkle it on top of the soup.

• Use scissors to add as much chives as you want.