Culinary Travel: Potato and Beer Soup

With October (think Oktoberfest) just around the corner and this week all about travel in and around Germany, what could be better for our Culinary piece than Potato and Beer Soup? Potatoes and beer, two German favorites, create a perfect pair in this traditional soup, which is quick and easy to make. Serve with our German Caramelized Onion Pretzel Rolls with caraway seeds for a hearty lunch or dinner.

Ingredients

    4 cups chicken stock
    3 large russet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
    1 tablespoon Dijon mustard
    8 ounces sliced smoked bacon
    2 carrots, 1/2-inch dice (about 1 cup)
    Kosher salt and freshly ground pepper

    3 stalks celery, 1/2-inch dice (about 1 cup)
    2 bay leaves
    1 small bundle fresh thyme, tied together with kitchen twine
    1 leek, green top trimmed, 1/2-inch dice (about 1 cup)
    1 cup light German beer, such as Pilsner
    1/4 cup sliced fresh chives

Directions

Combine 2 cups of the chicken stock and one-third of the potatoes in a small saucepan. Bring to a boil, and then reduce to a simmer until fork-tender, 15 to 18 minutes. Stir in the mustard to combine, and then blend to a smooth puree using an immersion or regular blender.

Meanwhile, cook the bacon in a large Dutch oven or stock pot over medium heat until crispy and most of the fat has been rendered, 12 to 15 minutes, and then transfer to a paper-towel-lined plate to drain. Pour out the bacon fat, reserving 3 tablespoons in the pot.

Turn the heat up to medium-high and add the carrots. Sprinkle with salt and pepper and cook for 3 minutes, and then add the remaining potatoes, celery, bay leaves, leeks and thyme and season with salt and pepper. Cook until the leeks are soft, 4 minutes, and then pour in the beer and bring to a boil until the beer has cooked down to about 2 tablespoons, 2 to 4 minutes. Pour in the remaining chicken stock and the reserved potato puree. Stir to combine and bring the mixture to a boil. Reduce to a simmer and cook uncovered until the vegetables are just tender, 6 to 8 minutes. Season with salt and pepper.

To serve, ladle the soup into bowls. Crumble the reserved bacon on top and garnish with the chives.

Let Rawhide Travel and Tours help you with all your business and leisure travel needs. Call us at (602) 843-5100 or visit our website: rawhidetravel.com

Presented By:
Rawhide Travel and Tours Inc.
6008 West Bell Rd # F105
Glendale, Arizona 85308-3793
602-843-5100
rawhidetravel.com