Buy all ingredients right below the recipe
Ingredients
- 300 g potatoes (type B)
- 1.2 l chicken broth
- 8 cloves garlic
- 1 tablespoon lard
- 1 teaspoon crumbled marjoram
- 2 pcs bay leaves
- 1 pinch ground black pepper
- 1 pinch salt
- 1 handful bread croutons
Steps
- 1Peel the potatoes and cut them into approximately 1 cm cubes. Clean the garlic and slice it thinly.
- 2In a pot, melt the lard over medium heat. Add the potato cubes and sauté until golden brown, stirring frequently.
- 3Add the sliced garlic and bay leaves. Sauté for another 1 minute (be careful not to brown the garlic, as it will become bitter), then pour in the chicken broth. Bring the soup to a boil, then reduce the heat.
- 4Season with salt, pepper, and crumbled marjoram. Simmer over low heat for about 20 minutes, or until the potatoes are completely tender. When serving, sprinkle with crispy bread croutons.
