This hearty potato soup features a classic combination of smoky bacon, leeks, carrots, and celery simmered in rich beef broth with warm spices and herbs. Enhanced with a hint of caraway, nutmeg, and a touch of marjoram, it evokes an old-world European flair. The recipe is adapted from a vintage favorite and includes hand-marked suggestions for improved flavor, making it a treasured comfort food ideal for chilly evenings or casual gatherings.
Ingredients
- ½ lb bacon
- 1 onion (medium, chopped)
- 2 leeks (white parts only, sliced)
- 2 carrots (sliced)
- 1 cup celery (diced )
- 2 tbsp parsley (chopped )
- 5 cups beef broth (40 oz)
- 2 lbs potatoes (peeled and diced, small red – may leave on skins)
- 1 bay leaf
- 4-6 whole peppercorns
- ½ tsp ground nutmeg
- 1 tsp caraway seeds
Instructions
Step 1: Cook Bacon
- In a large soup pot, cook bacon over medium heat until crisp. Remove with a slotted spoon and set aside.
Step 2: Sauté Aromatics
- In the rendered bacon fat, add chopped onion, sliced leeks, carrots, and diced celery. Sauté until softened, about 5–7 minutes.
Step 3: Add Herbs and Parsley
- Stir in chopped parsley, bay leaf, peppercorns, nutmeg, caraway seeds, and marjoram.
Step 4: Combine with Broth
- Pour in the beef broth. Stir to combine and bring to a simmer. Cook for 20 minutes.
Step 5: Add Potatoes
- Add the nutmeg, bay leaf and caraway seeds.
- Add diced potatoes to the pot. Stir well. Cover and simmer for 1 hour.
Step 6: Finish with Bacon
- Uncover, return the cooked bacon to the pot, and stir to incorporate. Cook 5 more minutes uncovered for flavors to meld.
Step 7: Serve
- Ladle hot soup into bowls. Optionally, garnish with additional parsley or a swirl of cream.
Tips
- Use small red potatoes and leave skins on, as noted on the card
- Dice potatoes evenly to ensure uniform cooking
- Add bacon back at the end to preserve texture
- Vent the lid slightly while simmering to avoid over-thickening
- Adjust peppercorn, nutmeg, and caraway gently, they are background spices
- Mash a few potatoes in the pot for a thicker soup
- Substitute parsley with fresh thyme for a different herbal note
- Skim excess bacon fat if a lighter broth is preferred
- Serve with crusty bread or crackers for a complete meal
Nutrition
Calories: 310kcalCarbohydrates: 28gProtein: 10gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 28mgSodium: 740mgPotassium: 680mgFiber: 4gSugar: 3gVitamin A: 5200IUVitamin C: 18mgCalcium: 45mgIron: 2mg
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