Ingredients:

  • 6 oz thick-cut bacon, diced
  • 1 cup yellow onion, finely diced
  • 1 cup leek (white and light green parts only), sliced
  • 2 cloves garlic, minced
  • 2 lbs Yukon Gold potatoes, peeled and cubed into ½ inch pieces
  • 1 cup carrots, diced small
  • 6 cups chicken or vegetable broth
  • 1 tsp dried marjoram
  • ½ tsp caraway seeds
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ cup heavy cream
  • 8 oz Bratwurst or smoked sausage, sliced (optional)

Instructions:

  1. Place the diced bacon in a cold pot and turn the heat to medium. Fry until the bacon is crisp and the fat has rendered. Remove the bacon with a slotted spoon and set aside.
  2. In the remaining bacon fat, add the onions and leeks. Sauté for 5-7 minutes until translucent. Stir in the minced garlic and cook for an additional 60 seconds until fragrant.
  3. Add the cubed potatoes, carrots, marjoram, caraway seeds, salt, and pepper. Stir well to coat the vegetables in the fat.
  4. Pour in the broth, ensuring the vegetables are fully submerged. Bring the liquid to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.
  5. Turn the heat to low. Using an immersion blender, partially blend the soup, pulsing a few times to create a thick base while leaving approximately 40% of the potato and carrot chunks intact.
  6. Stir in the heavy cream and the cooked bacon. If using sausage, sear slices in a separate pan until browned and add them to the pot or use as a garnish.