Potato Soup with Prunes (Tüften un Plum)

Potato soup is often associated with German cuisine. There are numerous versions of potato soup, and each region has its own set of recipes. Potato soup with prunes is a less known sweet-and-savory potato soup from northern Germany. The prunes give it a hint of sweetness. For a fancy twist, you can wrap the pitted prunes individually in sliced bacon, sauté them, then add them to the hot soup.

Tüften un Plum
Potato soup is often associated with German cuisine. There are numerous versions of potato soup, and each region has its own set of recipes. Potato soup with prunes is a less known sweet-and-savory potato soup from northern Germany. The prunes give it a hint of sweetness. For a fancy twist, you can wrap the pitted prunes individually in sliced bacon, sauté them, then add them to the hot soup.
Course Soup
Keyword Potato Soup, Prunes
Region Northern Germany
Servings 4 servings

Ingredients

  • 2 med yellow onions chopped
  • 4 med starchy yellow potatoes (1¼ pounds) peeled and diced
  • 2 carrots peeled and diced
  • 1 small stalk celery chopped
  • 1 qt vegetable broth
  • 4 o lean bacon diced
  • 12 to 14 pitted prunes coarsely chopped
  • salt and freshly milled black pepper
  • white wine vinegar

Instructions

  • Heat the oil in a pot. Add the onions and cook until translucent, stirring. Add the potatoes, carrots, and celery, and cook for 5 minutes, stirring. Add the broth and bring to a boil. Reduce heat and cover. Cook for 20 to 25 minutes, until the vegetables are soft.
  • While the soup is cooking, place the bacon in a cold large skillet and sauté over medium heat until crisp and all the fat has been drawn out. Remove the bacon bits with a slotted spoon and degrease on paper towels.
  • Pour off most of the bacon fat from the skillet and discard. Briefly sauté the chopped prunes in the remaining fat, then degrease on paper towels.
  • Puree the soup. Add the bacon bits and prunes and reheat thoroughly. Season with salt, pepper, and a dash of vinegar. Serve hot.
Recipe courtesy of Nadia Hassani, Spoonfuls of Germany