German Potato Soup (Kartoffelsuppe)

4 russet potato
Carrots, raw, 2 large
Celery, raw, 2 stalk
2 leek
Parsley, 3 sprigs
Onions, raw, 2 medium
Bacon, 3 medium slices
Butter, salted, 2 tbsp
*Flour, white, 3 tbsp
Water, tap, 8 cup
Salt, 4 tbsp
Marjoram, dried, 1 tbsp
Pepper, black, 1 tsp

Peel and dice Potatoes
Slice Carrots, Celery, and Leek
Mince Parsley
Add above to Salt & Water and bring to a slow boil in soup pot
Cook until Potatoes are tender

Chop Bacon into small pieces and fry in large skillet
Add Butter to skillet
Dice onion and sauté in skillet until browned
Add Flour to skillet and mix thoroughly
Cook skillet mixture on medium heat for 2 minutes
Slowly add 1 cup of liquid from soup pot to skillet
Stir until uniform

Add skillet mixture to soup pot
Stir in Marjoram
Simmer for 25 minutes

Puree with emersion blender or ladle soup into food processor or blender and puree, then return to soup pot
Add water if thinning is needed
Salt and pepper to taste
Bring to a slow boil
Serve

Serving Size: 1.5 cups

Number of Servings: 8

Recipe submitted by SparkPeople user MISTRESS_NICCI.