Bavarian Kartoffelsuppe (Potato Soup)

This recipe is a traditional potato soup as served in Bavaria. Warm and full of flavor, it is perfect on a cold winter’s evening. Garnish with parsley or chives.

Step: 1

Place bacon in a large saucepan and cook over medium-high heat until crispy, about 10 minutes. Remove bacon and crumble into a bowl. Reserve bacon grease in the skillet.

Step: 2

Place onions, celery, butter, thyme, marjoram, nutmeg, and chile powder in the still-hot saucepan with the bacon grease. Cook until onions are soft, 5 to 7 minutes. Add chicken stock and potatoes; bring soup to a boil. Reduce heat to medium-low; cook until potatoes are soft, 20 to 25 minutes.

Step: 3

Puree the soup with an immersion blender. Season with salt and pepper; garnish with crumbled bacon.

Per Serving: 409 calories; protein 16.1g; carbohydrates 46.5g; fat 18.3g; cholesterol 46.3mg; sodium 1424.7mg.

The word “stew” can refer to both a food and a make dishes method. Stewing involves not fast cooking piece of meat, vegetables or beans in a tastefull water based . It’s similar to braising, instead it does have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being cooked all of it , and the water based material all of it covers the essential in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.