John Myers
Hearty Rhenish Style Potato Soup
The perfect hearty rhenish style potato soup recipe with a picture and simple step-by-step instructions.
- 800 g Floury potatoes
- 4 piece Carrots
- 1 Leek
- 2 piece Fresh garlic
- 4 piece Shallots
- 80 g Smoked bacon
- 1 liter Veal or vegetable stock e.g. from Lacroix
- 4 piece Smoked sausages
- 500 g Boiled ham
- 1 tbsp Marjoram fresh or dried
- 2 tbsp Chives rolls
- 4 Discs Farmers bread
- Peel the potatoes and carrots and cut into cubes. Peel and finely chop the garlic and shallots. Wash the leek and then cut it into fine rings. Cut the smoked bacon into small cubes and slowly drain in a large saucepan over medium heat.
- Remove the cubes of bacon and set aside. Now fry the potato cubes in the rendered fat, then add the carrot, onion, garlic and onion pieces and sauté everything together for about 5 minutes. Then deglaze with the stock.
- Add the sausages and simmer on a low level for about 30 minutes. In the meantime, dice the boiled ham
- Remove the soup from the stove, take out the sausages and cut them into slices. Puree the soup with a hand blender (very fine or chunky, depending on your taste). Then season with salt, pepper and marjoram to taste. Add the sausage and ham pieces and briefly heat everything together again.
- Then fill into soup bowls and serve with the fried bacon, the chives and the remaining marjoram. Serve with 1 slice of farmhouse bread.
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