German Potato Mushroom Soup

This German potato mushroom soup is served with fried bacon on top. It’s an easy soup to make. Wonderful for a dinner during the winter months. Happy Cooking!

Ingredients German Potato Mushroom Soup

750 g potatoes, such as Russet
150 g white or brown mushrooms (Crimini)
Vegetables for the Soup: 1 carrot, 1 leek, 1/2 celery root
1 onion, 1 garlic clove
1 leave lovage (Liebstöckel), fresh or 1 tsp dry
1 tbsp clarified butter or butter and olive oil
1 tsp marjoram and caraway seeds (optional)
800 ml water
1-2 tsp instant broth (optional)
salt, pepper to taste
150 g  bacon or Speck, cut in small cubes
200 ml heavy cream
2 tbsp parsley, chopped

Cooking Instructions German Potato Mushroom Soup

• Peel potatoes, and cut in small cubes.
• Clean mushrooms, cut in quarters.
• Wash all other vegetable, cut leek, celery, garlic, onion in small pieces. Not the carrot.
• Heat clarified butter, fry potatoes briefly. Add mushrooms, fry for 1-2 min.
• Now add all other vegetables, saute for some minutes. Combine with water and/or instant broth and carrot.
• Spice with all herbs, salt and pepper.
• Let simmer for about 20 min.
• Remove carrot from soup, cut in fine cubes, set aside.
• Chop parsley.
• Cut Speck in small cubes, fry in a pan without adding any grease. Place on kitchen paper to drain fat.
  If you use stripes of American bacon, fry it accordingly, when done crumble it onto the soup.
• Add heavy cream.
• Puree soup with stick mixer, bring to a brief boil, spice if necessary.
• Serve with fried bacon, carrot pieces and parsley on top.