Entree: Germany – Saxony – Sächsische Kartoffelsuppe (Hearty Saxon potato soup made with potatoes, root vegetables, smoked pork and a rich broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 1 hr

Ingredients

- 2 lb (900 g) potatoes, peeled and diced
- 4 oz (115 g) smoked bacon, diced
- 8 oz (225 g) smoked pork sausage, sliced
- 1 large onion, finely chopped
- 2 medium carrots, sliced
- 1 stalk celery, sliced
- 1 leek, white and light green parts sliced
- 3 tbsp (45 ml) butter
- 2 tbsp (30 ml) all-purpose flour
- 4 cups (960 ml) chicken or vegetable broth
- 1 cup (240 ml) milk
- 1 tsp (5 ml) dried marjoram
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish

Instructions

1. In a large heavy pot, render the diced bacon over medium heat until fat is released and bacon is crisp; remove half the bacon and set aside for garnish, leaving the fat in the pot. Add the butter and sauté the chopped onion, leek, carrots, and celery until softened, about 6–8 minutes.
2. Stir in the flour and cook 1–2 minutes to form a light roux, then add the diced potatoes, bay leaf, marjoram, and the broth. Bring to a simmer, cover, and cook until potatoes are tender, about 20–25 minutes.
3. Remove the bay leaf. Mash roughly one-third of the potatoes in the pot to thicken the soup, or use an immersion blender for a smoother texture, leaving some chunks for body. Stir in the milk and sliced smoked sausage, then simmer gently 5–10 minutes to heat through and meld flavors.
4. Season with salt and pepper to taste. Serve hot, sprinkled with the reserved crisp bacon and chopped parsley.