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Wein zum Essen Fränkische Kartoffelsuppe mit Majoran und Speck, Bauernbrot, Roséwein, rustikales Setting

Franconian potato soup with marjoram & bacon

This Franconian potato soup is a classic of hearty, regional cuisine. Aromatic marjoram and spicy bacon give the creamy soup character and make it an ideal dish for cold days. The preparation remains simple, the ingredients stand for seasonal freshness and regional variety. The soup can be served as a starter or main course and offers the ultimate in indulgence.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer, Main course, Soup
Cuisine Franconian, German, Regional
Servings 2 Servings
Calories 350 kcal

Cooking utensils

  • 1 Soup pot
  • 1 Cutting board
  • 1 KnifeCooking spoonBlender
  • 1 Cooking spoon
  • 1 Blender

Ingredients
  

For the potato soup:

  • 450 g floury potatoes
  • 80 g Smoked bacon
  • 1 Onion
  • 1 Garlic clove
  • 1 Tbsp butter
  • 700 ml Vegetable broth
  • 2 tsp marjoram fresh or dried
  • Salt Pepper, nutmeg

To serve:

  • Fresh parsley

Preparation
 

Preparation:

  • Peel and dice the potatoes
  • Finely chop the onion and garlic
  • Cut the bacon into small cubes

Cook the soup:

  • Heat the butter in a soup pot, render the bacon, add the onion and garlic
  • Add the potatoes and marjoram, pour in the stock and cook for 20 minutes

Puree and season to taste:

  • Puree the soup coarsely or finely, season with salt, pepper and nutmeg

Finalize:

  • Sprinkle with fresh parsley and serve hot

Recommended side dishes

  • Farmer's bread
  • Franconian pretzel sticks
  • Leaf salad

Nutritional values per portion

Calories: 350kcalCarbohydrates: 46gProtein: 9gFat: 14g
Keyword Bacon, Franconian, Marjoram, Potato soup, regional cuisine, Soup
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