Ingredients with Measurements:
- 1 pound potatoes, peeled and diced
- 1 cup dried lentils, rinsed and drained
- 6 slices bacon, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup milk
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
2. Add the onion and garlic to the pot and cook until softened, about 5 minutes.
3. Add the potatoes, lentils, broth, and thyme to the pot. Bring to a boil and then reduce the heat to low. Simmer for 20-25 minutes or until the potatoes and lentils are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender in batches and puree until smooth.
5. Stir in the milk and season with salt and pepper to taste.
6. Serve the soup hot, garnished with the crispy bacon and chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 10g
Carbohydrates: 50g
Protein: 16g
Fiber: 12g
Substitutions for ingredients:
- You can use vegetable broth instead of chicken broth to make this recipe vegetarian.
- If you don't have dried thyme, you can use dried rosemary or oregano instead.
Variations:
- Add diced carrots or celery to the soup for extra flavor and nutrition.
- Use smoked sausage instead of bacon for a different flavor profile.
- Add a dollop of sour cream or plain Greek yogurt to the soup for a creamy finish.
Tips and tricks:
- Be sure to rinse and drain the lentils before adding them to the soup to remove any dirt or debris.
- If you don't have an immersion blender, be careful when blending the soup in a regular blender. Allow the soup to cool slightly before blending and blend in batches to avoid splatters.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with a sprig of fresh thyme or a drizzle of olive oil.
Garnishes:
Chopped fresh parsley, crispy bacon, sour cream or plain Greek yogurt
Pairings:
- Serve with a crusty bread or crackers for dipping.
- Pair with a light salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more broth or milk until it reaches your desired consistency.
- If the soup is too thin, simmer it over low heat for a few more minutes to thicken it up.
Food safety advice:
- Be sure to cook the lentils and potatoes until they are tender to avoid any foodborne illness.
- Store any leftover soup in the refrigerator and consume within 3 days.
Food history:
Kartoffelsuppe mit Linsen und Speck is a traditional German soup that is often served during the colder months. It is a hearty and filling soup that is perfect for warming up on a chilly day.
Flavor profiles:
This soup is savory and slightly smoky from the bacon. The lentils add a nutty flavor and the potatoes make it creamy and comforting.
Serving suggestions:
Serve this soup as a main course with a side salad or roasted vegetables. It also makes a great appetizer or starter for a dinner party.
Related Categories
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Region: German
Taste: Savory, Salty, Smoky, Earthy, Comforting