Kartoffelsuppe (Potato Soup)

Ingredients

• 2 pounds (900g) starchy potatoes, peeled and cut into 1-inch cubes
• 3 medium leeks (white and light green parts only), cleaned and sliced into half-moons
• 4 tablespoons (60g) unsalted butter
• 1 medium onion, finely diced
• 4 cups (1 liter) beef or vegetable broth
• 2 cups (480ml) whole milk
• 1/2 cup (120ml) heavy cream
• 2 bay leaves
• 1 teaspoon caraway seeds
• 4 slices bacon, cut into lardons (optional but traditional)
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh chives, chopped
• 1/4 teaspoon ground nutmeg

Instructions

1. If using bacon, cook the lardons in a large, heavy-bottomed pot over medium heat until the fat is rendered and the pieces are crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving 2 tablespoons of bacon fat in the pot. If not using bacon, melt 2 tablespoons of butter in the pot.
2. Add the remaining 2 tablespoons of butter to the pot and increase heat to medium. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4 minutes.
3. Add the sliced leeks to the pot and cook, stirring frequently, until they begin to caramelize and turn golden at the edges, approximately 8 to 10 minutes. This step develops the soup's flavor depth.
4. Add the caraway seeds and stir constantly for 1 minute to release their essential oils and toasted aroma.
5. Add the cubed potatoes to the pot and stir to combine with the leeks and onions. Pour in the broth and add the bay leaves. Bring the mixture to a rolling boil over high heat, then reduce heat to medium-low and simmer uncovered for 20 to 25 minutes, until the potatoes are completely tender and easily pierced with a fork.
6. Remove the pot from heat and discard the bay leaves. Using an immersion blender, blend the soup until it reaches a smooth, creamy consistency, approximately 2 to 3 minutes of blending. Alternatively, carefully transfer one-third of the soup to a blender, puree until smooth, and return to the pot.
7. Return the pot to medium heat if it has cooled. Stir in the milk and heavy cream, whisking to combine thoroughly. Add the nutmeg and season generously with salt and freshly ground black pepper to taste.
8. Simmer the soup gently for 5 minutes, stirring occasionally, until it reaches your desired consistency. The soup should be creamy but not overly thick.
9. Divide the soup among serving bowls and garnish with the crispy bacon pieces (if used), fresh parsley, and chives. Serve immediately while steaming hot.