08 January 2011
Posted in Soups
Kartoffelsuppe (potato soup) is a favourite from the Cologne region
500g large potatoes
1 large carrot, chopped
1 leek, chopped
½ Celeriac bulb, chopped
60g bacon rind, sliced
50g Bacon, chopped for garnish
100g créme fraiche
a sprig of majoram and a sprig of lovage
salt and pepper to taste
1. Peel, wash and dice the potato, carrot and leek then cook in a large saucepan with the stock, bacon rind, lovage and marjoram for 20 minutes until potates are cooked.
2. Remove the rind and puree until the whole mixture until thicken. You will have to do this in sections and return to the saucepan.
3. Stir through the créme fraiche and add salt and pepper to taste.
4. Chop the bacon into small pieces, gently fry and add to the soup for garnish.