Bavarian Kartoffelsuppe (Potato Soup) - cooking recipe

Ingredients

12 slices bacon
2 large onions, diced
1 stalk chopped celery
2 tablespoons butter
1 teaspoon ground thyme
1 teaspoon dried marjoram
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ancho chile powder
4 cups chicken stock
4 yellow-fleshed potatoes - peeled, diced, or more to taste
salt and ground black pepper to taste

Preparation

Place bacon in a large saucepan and cook over medium-high heat until crispy, about 10 minutes. Remove bacon and crumble into a bowl. Reserve bacon grease in the skillet.
Place onions, celery, butter, thyme, marjoram, nutmeg, and chile powder in the still-hot saucepan with the bacon grease. Cook until onions are soft, 5 to 7 minutes. Add chicken stock and potatoes; bring soup to a boil. Reduce heat to medium-low; cook until potatoes are soft, 20 to 25 minutes.
Puree the soup with an immersion blender. Season with salt and pepper; garnish with crumbled bacon.