German Potato Soup #3
soups
1/2 lb bacon
1 medium onion, diced
2 medium leeks, trimmed and diced
3 medium carrots, diced
2 cup chopped cabbage
1/4 cup finely chopped fresh parsley
6 cup beef stock
2 lb potatoes, diced
1 bay leaf
10 black peppercorns
1 teaspoon caraway seeds
1/2 teaspoon nutmeg
1 salt and pepper to taste
1/2 cup sour cream
Cut bacon into 1-inch squares and place in large saucepan or Dutch oven. Slowly fry it over medium heat. When it is just short of being crisp, remove bacon, draining it on paper towels. Add onions, leeks, carrots, cabbage and parsley to the bacon fat and cook until onion wilts. Add beef stock and potatoes, raise heat to high and bring to a boil. Add bay leaf, peppercorns, caraway seeds, nutmeg, salt and pepper. Boil 20 to 25 minutes, or until potatoes are soft. Add reserved bacon pieces. Using a slotted spoon, remove potatoes and place in a large bowl. Mash them, and add the sour cream, blending thoroughly. Stir potatoes back into the soup and serve.
Yield: 4 servings