Prep Time::20 mins
Cook Time::30 mins
Total Time::50 mins
Servings::8
Ingredients
ΒΌ cup butter
2 yellow onions, diced small
4 slices bacon, diced small
1 bay leaf
2 quarts chicken broth
4 russet potatoes, diced
2 tablespoons flour
1 teaspoon dried marjoram
1 teaspoon caraway seed
salt and ground black pepper to taste
3 ounces sour cream
Directions
Melt butter in a stockpot over medium heat; add onions, bacon, and bay leaf. Cook and stir until onions are nearly transparent, 5 to 7 minutes.
Pour chicken broth into the pot; add potatoes, flour, marjoram, caraway seed, salt, and pepper. Bring to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 20 minutes.
Stir sour cream into soup; cook another 1 to 2 minutes.