Potato Soup Recipe
(Kartoffelsuppe)
This traditional potato soup recipe is not only easy to prepare, but it is also the one I found that most reminds me of the soup my Oma used to serve for lunch on some of those cold winter days. 
Ingredients:5-6 large Russet Potatoes 2 medium Carrots (yellow carrots if available) 1 stalk of Celery 1 Leek Sprig of Parsley 1 White Onion 2 slices of Bacon (more fat the better) 2 Tbsp Lard or Butter 3 Tbsp Flour 8 cups Salt Water Pinch of Marjoram Salt and Pepper to taste
Instructions:Peel and dice Potatoes
Slice Carrots, Celery, and Leek
Mince Parsley
Add above to Salt Water and bring to a slow boil in soup pot
Cook until Potatoes are tender Chop Bacon into small pieces and fry in large skillet
Add Butter to skillet
Dice onion and sauté in skillet until browned
Add Flour to skillet and mix thoroughly
Cook skillet mixture on medium heat for 2 minutes
Slowly add 1 cup of liquid from soup pot to skillet
Stir until uniform Add skillet mixture to soup pot
Stir in Marjoram
Simmer for 25 minutes Ladle soup into food processor or blender and puree
Return to soup pot
Add water if thinning is needed
Salt and pepper to taste
Bring to a slow boil
Serve
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