Kartoffel Suppe (Potato Soup)
Kartoffel Suppe (Potato Soup): a German Potato Soup Infused With Smoked Bacon and Aecht Schlenkerla Rauchbier Urbock
| Servings | Prep Time |
| 4guests | 10minute |
| Cook Time |
| 25minute |
|
|
Ingredients
- 8ounce bacon, applewood smoked,cut into lardons
- 1each onion, yellow,large, peeled and diced
- 1each leekwashed and diced
- 1each celery stalk,diced
- 1each carrot,peeled, diced
- 1each bay leaf,preferably fresh (or 2 dried)
- 3each garlic, clovespeeled and chopped
- 1tablespoon marjoram, fresh
- 2tablespoon flour, all-purpose
- 6each Yukon Gold potatoesdiced
- 16ounce Aecht Schlenkerla Rauchbier Urbock
- 5cup chicken or beef stock
- 3tablespoon parsley, Italian leafchopped
Instructions
- In a Dutch oven or pot over medium heat, add the bacon and render out the fat, crisping the cured meat, about 6 – 7 minutes. With a slotted spoon, remove the cooked bacon and set aside in a bowl for garnishing the finish soup.
- Add the onions, leeks, celery, carrots with the bay leaf and sauté for 6 – 7 more minutes, until the onions start to caramelize slightly. Add in the garlic and marjoram and cook for another minute. Stir in the flour and make a roux, cooking for 2 – 3 minutes more. Lightly season with salt. Add the potatoes and deglaze the pot with the Rauchbier, scraping any fond from the bottom with the spoon/spatula. Add the stock and bring the soup to a simmer. Cook the soup until the potatoes and vegetables are tender, about 20 – 25 minutes. Taste the soup and adjust seasonings.
- This soup may be served as is, making it more of a vegetable soup, adding in the parsley at the last minute to keep the color and dividing the remaining bacon as a garnish to each bowl. Or the soup may be puréed to make a creamy version, then garnished with the crisp bacon, parsley and cracked pepper.
Recipe Notes
Suggested Beer Pairing:
Kartoffel Suppe (Potato Soup) Variations:
Lightly dust each bowl of Potato Soup with a pinch of mild curry powder.
More Potato Recipes cooking with Beer:
Beer Boxty Bread
Candied Garnet Yam in a Spiced Allagash Dubbel
Colcannon
Cottage Pie with Ale
Dungeness Crab Fondue
Fisherman’s Pie Infused with Irish Red Ale
From the Garden Pasty Filling
Goat Cheese Fondue with Chanterelle Mushrooms and Gueuze
Honey Pale Ale Mustard Yukon Gold Potato Salad
Irish Stout Stew
Kartoffel Suppe (Potato Soup)
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