Buttermilk potatoes (Grandma Lotte's buttermilk potatoes)

Ingredients for 3 servings:

• 750 g floury potatoes
• 1 liter buttermilk
• 1 tbsp flour
• 125 g bacon, fattier
• 1 onion(s)
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Peel the potatoes and cut into large cubes. Then boil them in salted water until tender. Meanwhile, finely dice the onions and also cut the bacon into small cubes. You can also use pre-packaged diced ham, but please avoid the lean kind, as the fat is needed. Now mix the buttermilk with the flour. Drain the cooked potatoes and pour the buttermilk-flour mixture over them. Cook for 5 minutes over low to medium heat, stirring constantly. Now add the bacon and onions to a pan and fry the bacon. Depending on your taste, you can mash the potatoes a bit. But be careful! There should still be some chunks left, otherwise you’ll end up with mashed potatoes. Depending on the type of potato, the soup will thicken considerably. Therefore, it’s a good idea to have a cup of buttermilk on hand to thicken the soup a bit. Regular milk will also work in a pint. Now stir the bacon and onion mixture into the soup and season with salt and pepper. But be careful, as the bacon and the brine are already salty. Serve hot and enjoy. Lovers of hearty, traditional German fare like to serve it with a large piece of black pudding, although I, and especially the children, find the soup delicious even on its own. Tip: Depending on the region, the soup is refined with a bay leaf and a pinch of allspice while cooking. But that’s a matter of taste. We prefer it without. Also depending on the region, Buttermelksanballerse is eaten as a soup or in a slightly mushy consistency. Everyone has to find out for themselves what they like better. If in doubt, don’t mash the potatoes; instead, mash them with a fork directly on the plate, according to your taste.