German Potato Soup

Lost Recipes by MArion Cunningham

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 8  slices bacon, chopped
• 3  large onions, chopped medium
• 2  garlic cloves, minced
• 3  tablespoons all-purpose flour
• 5  cups low sodium beef broth
• 3  cups water
• 3 1⁄2 lbs russet potatoes, peeled and halved lengthwise and sliced thin
• 3  large  egg yolks
• 2  cups sour cream
• 2  tablespoons  chopped fresh parsley
• 2  tablespoons  chopped fresh basil

Directions

1. Cook bacon in a large Dutch oven over medium heat until crispy. Use a slotted spoon to transfer bacon to a paper towel lined plate.
2. Cook onions in bacon fat until golde, about 5 minutes. Add garlic and cook about 30 seconds more. Stir in flour and cook until it begins to brown, about 1 minutes. Stir in broth, water, and potatoes. Simmer until potatoes break down and soup has thickened, about 45 minutes.
3. Beat egg yolks and sour cream together. Whisk 1 c of hot soup into egg mixture, then stir egg mixture back into soup pot. Add herbs and stir constantly over medium low heat until thick and creamy, about 5 minutes. Do not allow soup to come back to a simmer, or eggs and the sour cream will curdle. Stir in bacon and serve.