Oktoberfest soup
Ingredients
for 4 portions
- 800 g potatoes (mainly waxy)
- 150 g bacon (streaky, diced)
- 1 large onion
- 1.5 litres vegetable stock
- Cream
- 2 tbsp oil or butter (optional, if needed)
- 1 bunch of chives
- Salt and pepper (to taste)
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Tax included. Shipping calculated at checkout
Tax included. Shipping calculated at checkout
preparation
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Peel the potatoes, cut into rough pieces and cook in a pot with lightly salted water for about 15–20 minutes until done.
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Then drain and let steam off briefly
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While the potatoes cook, render the bacon crispy in a large pot or pan over medium heat
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Remove the rendered bacon with a slotted spoon and set aside. Leave the bacon fat in the pot
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Peel and finely dice the onion
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Cut the cooked potatoes into bite-sized pieces
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Fry the onions until translucent in the hot bacon fat, then add the potato pieces and lightly roast everything together for about 5 minutes until the potatoes get a slight browning
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If necessary, add a little oil or butter if the bacon fat is not enough
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Pour in the hot vegetable stock, bring everything briefly to the boil and then purée the soup smooth with a hand blender
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Depending on the desired consistency, you can add a little more stock
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Fill the soup into bowls or deep plates, add a dash of cream to the soup, sprinkle the crispy bacon over it and garnish with finely cut chives
