Warm and comforting, this potato soup recipe is the perfect special treat for winter time.
- 4-5 thick bacon slices
- 1 celery root, peeled, diced
- 1 carrot, diced
- 1 cup sauerkraut, shredded
- 1 cup black beans
- 5-6 potatoes, peeled, diced
- 1 onion, peeled, chopped
- 4-5 garlic cloves, peeled, chopped
- 1 cube vegetable bouillon
- 1 cup sour cream
- 2 tablespoons fresh parsley, chopped
- salt and pepper to taste
Fill a large stock pot with water, bring it to boil, then add the onion, garlic, celery root, beans, potatoes, carrots, vegetable bouillon and sauerkraut. Cover and boil over low to medium heat until vegetables are soft. If you diced them small, 15-20 minutes should be enough. Anyway, try them with a fork after the first 15 minutes and see if it goes in easily. Depending of how salty your sauerkraut was, you may or may not need to add some salt to the soup.
While the soup is boiling, heat a teaspoon of olive oil in a non-stick skillet and fry the bacon slices for about 1-2 minutes on each side. Drain the excess oil by setting the bacon slices on paper towels. Dice the bacon and set aside.
When vegetables are soft, add the chopped parsley, bacon and sour cream. Simmer for 5 minutes. Serve hot, with freshly ground black pepper and fresh chopped parsley sprinkled on top.