Potato stew with stale bread

Ingredients for 4 servings:

• 30 g lard, butter or margarine
• 4 carrots
• ⅛ celeriac, optional
• n. B. leek(s), depending on size and thickness approx. 1 – 2
• 1 ½ kg potatoes
• 1 ½ liters of broth
• Salt and pepper, ground
• 4 slice(s) of stale bread (e.g. brown bread)
• 125 g smoked bacon, streaky (in one piece)
• 2 onions
• 2 Mettenden
• Nutmeg or mace, ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Lëtzebuerger Gromperenzopp

Heat the fat in a large, deep pot and sauté the cleaned, finely chopped vegetables and chopped onions. Add the diced potatoes, top up with hot broth, and add the bacon and Mettwurst sausage. Season with pepper and salt, if desired. Add the diced bread and let the soup simmer for a good half hour. Remove the meat and keep warm. Mash the stew with a potato masher (do not blend or purée). Then add the chopped meat. Season to taste with plenty of nutmeg. My mother often made double batches of this recipe. She was also very liberal with the stale bread: if the soup became too thick, she simply thinned it with broth. Sometimes she also used boiled potatoes or potatoes from the previous day for the stew.