Czech potato soup. Two additions make it filling and delicious

This Czech potato soup is very simple to prepare, yet filling and warming. All you need are a few simple ingredients and an hour of free time. The broth achieves a rich, essential flavor by frying the ingredients in butter. You will get an additional portion of flavor by serving the soup with crispy bacon and fresh dill. The meat and the addition of beans also make the soup a great source of energy – the dish will fill you up for a long time.

Ingredients:

• 800 g potatoes,
• white onion,
• a few cloves,
• small leek,
• a large spoon of butter,
• 2 cloves of garlic,
• 150 g pieces of smoked bacon,
• a can of white beans,
• liter of vegetable broth,
• 2 tablespoons of dried marjoram,
• salt and black pepper,
• 2 bay leaves,
• fresh dill for sprinkling.

How to do it:

Prepare the vegetables. Peel the potatoes, wash and cut into cubes. Rinse the leek under running water to remove the sand, then chop finely. Peel the onion and stick a few cloves into it.

Melt the butter in a large pot with a thick bottom, add the chopped leek, onion stuffed with cloves and pressed garlic. Fry everything over medium heat, stirring occasionally, until you feel an aromatic smell. Then add the potatoes and continue frying for about 10-15 minutes. Pour the broth into the pot, add the rinsed white beans, add bay leaves, season with salt, black pepper and marjoram rubbed in your hands, cover with a lid and cook the soup until the potatoes are soft (about 30 minutes).

You don’t need to thicken the soup with roux or creambecause the bean content makes the broth essential. Finally, remove the onion and bay leaf from the broth (these ingredients are only for flavor). Season with additional salt and black pepper if necessary.

In the meantime, cut the bacon into cubes and fry in a panuntil it becomes crispy. Pour a portion of Czech potato soup into bowls, add pieces of crispy bacon and sprinkle with fresh, finely chopped dill. Serve the soup on its own or with a slice of fresh bread.

Source: Terazgotuje.pl