Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
8
Ingredients
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.
Nutrition Facts (per serving)
| 226 | Calories |
| 11g | Fat |
| 27g | Carbs |
| 6g | Protein |
