KARTOFFELSOUPPE — GERMAN POTATO SOUP
Suzie Matsler
Yield: 5–6 servings
*Lard is the “secret” of this soup.

2 strips bacon
1/2 small onion
2 level tablespoons flour
3 cans chicken broth (14.5 ounces each)
1–2 teaspoons parsley
1 3/4 pounds potatoes
2 slightly rounded tablespoons lard*
1/2 teaspoon dried marjoram
1/2 cup chopped celery

Cook halved peeled potatoes in salted water 30 minutes or until done (firm, not mushy). Remove from water; pour out water. Finely chop bacon, onion, parsley, and celery. Melt lard in pot. Fry bacon and onion until they begin to brown. Stir in flour with fork. Simmer for a minute or 2. Add parsley and celery. Add marjoram, sifting through fingers as you add to pot. Add 2 cans broth slowly, stirring constantly with fork to prevent lumps. Simmer 15 minutes, covered. Mash 2/3 of potatoes; add in remaining broth. Dice rest of potatoes. Stir mashed potatoes into soup and add diced potatoes. Salt and pepper to taste. Let simmer 10 more minutes.