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.
- 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
- 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.