German Brown Potato Soup

1. 1

   Cut bacon into 2-inch pieces.

2. 2

   Fry until crisp.

3. 3

   Remove bacon. Set aside.

4. 4

   Remove all but 4 tablespoons of drippings.

5. 5

   Dice potatoes, onion and celery.

6. 6

   Cook potatoes, onion and celery in Dutch oven having water about 2 inches above the vegetables. Cook until almost soft.

7. 7

   Add cauliflower while vegetables are cooking brown.

8. 8

   Add flour in drippings to soup.

9. 9

   Add bacon.

10. 10

    Cook over medium heat until thick.

11. 11

    Garnish with hard-boiled eggs.

12. 12

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.