Description
I got this recipe from Lisa Brill at Spurwing Country Club as part of the annual Octoberfest that the Country Club does every year. It’s a great soup and different from the average potato soup! Great winter-time soup.
Ingredients
- ΒΌ cup butter
- 2 yellow onions, diced small
- 4 slices bacon, diced small
- 1 bay leaf
- 2 quarts chicken broth
- 4 russet potatoes, diced
- 2 tablespoons flour
- 1 teaspoon dried marjoram
- 1 teaspoon caraway seed
- salt and ground black pepper to taste
- 3 ounces sour cream
Instructions
- Melt butter in a stockpot over medium heat; add onions
- bacon
- and bay leaf. Cook and stir until onions are nearly transparent
- 5 to 7 minutes.
- Pour chicken broth into the pot; add potatoes
- flour
- marjoram
- caraway seed
- salt
- and pepper. Bring to a boil
- reduce heat to medium-low
- and simmer until potatoes are tender
- about 20 minutes.
- Stir sour cream into soup; cook another 1 to 2 minutes.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 8