Ingredients
- 5 lbs potatoes peeled and cubed
- 3-4 whole carrots peeled and cut into 1″ pieces
- 1 whole leek cut the white and small amount of green into 1/2" pieces.
- 1/4 lb of bacon diced
- 1 med onion diced
- 1 tsp caraway seeds
- 3 beef bouillon cubes
- Salt & Pepper to taste
- Soy sauce or Maggi a few dashes
- 1 lb Ring bologna or Knockwurst cut into bitesize pieces
Instructions
- Place potatoes, carrots, and leek in large pot. Cover with water until all veggies are covered. Add bouillon cubes and a tsp of salt. Cook until veggies are tender.
- While veggies are cooking, fry bacon and onion together. Set aside, do not drain off fat.
- When veggies are tender, mash in the pot. Add the caraway seeds and continue cooking until thickened. Add the bacon, onions and bacon fat into soup. Cook until flavors are blended. Salt & pepper to taste. You may want to put a few dashes of soy sauce (or the German equivalent, Maggi).
- Add the ring bologna and continue cooking until heated through, 4-5 minutes.
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