Soups are a culinary staple across all of Europe, and each region, culture and country has its own special twist on recipes enjoyed around the world. A perfect way to stave off the chills of autumn and winter months, this iconic recipe is still treasured on board our Europe itineraries all-year round.

With Germany harvesting nearly nine million tons of potatoes a year, it’s no wonder that this region created its own variation of this well-loved soup. Using other vegetables widely grown throughout Bavaria such as leeks and celery, our expert chefs combined these elements to craft a delightful dish that is well-loved by our guests.

Ingredients:

• 1/2 lbs bacon, diced
• 2-1/2 lbs potatoes, peeled and cut into 1/2-inch cubes
• 2 large carrots, finely chopped
• 3 celery ribs, finely chopped
• 4 leeks, finely chopped
• 2 teaspoons salt
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon pepper

Optional Ingredient:

• Fresh parsley, chopped

Preparation Method

Fry the bacon in a large saucepan. Once fried, drain all but two tablespoons of the drippings. Add vegetables, seasonings and enough water or vegetable broth to cover (about 4 cups) to the saucepan with the bacon. Cover the saucepan and simmer for 2 hours. Garnish the soup with the chopped parsley, if desired.

This recipe makes 4-6 servings.