Shelly's Recipe

German Potato Soup

Category: Soups

Makes about 3 1/2 quarts

8 slices uncooked bacon, chopped
3 large onions, chopped medium
2 garlic cloves, minced
3 tablespoons flour
5 cups low-sodium beef broth
3 cups water
3 1/2 pounds russet potatoes, peeled, halved lengthwise and sliced thin
3 large egg yolks
2 cups sour cream
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives

In large Dutch oven, cook bacon over medium heat until crisp, about 8 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate. Cook onions in bacon fat until golden, about 5 minutes.

Add garlic and cook until fragrant, about 1 minute. Sprinkle flour into pan, stir and cook for 30 seconds. Stir in broth, water and potatoes, bring to a simmer and simmer until potatoes break down and soup is slightly thickened, about 45 minutes.

At this point all or some of the soup can be pureed in a blender (or with an immersion blender), if desired. After pureeing, return to pot and bring to a boil. Reduce to a simmer.

In medium bowl, beat together egg yolks and sour cream. Whisk 1 cup of the hot soup into egg mixture, then stir this mixture back into soup pot. Add herbs and cook, stirring constantly, over medium-low heat until thick and creamy, about 5 minutes. (Do not let soup return to a simmer or eggs and sour cream will curdle.) Stir in bacon just before serving.