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Whether your family heritage is full of German immigrants or you wouldn’t know  schnitzel from sauerkraut; everyone loves a harvest celebration. And that’s just what Oktoberfest is! You can celebrate our Indiana harvest with great products from the Market to make these delicious German recipes and create your own Oktoberfest!

Potato and Beer Soup

courtesy of Susan Vu for Cooking Channel

Ingredients:

  • 4 cups chicken stock
  • 3 large russet potatoes, peeled and cut into 1/2-inch cubes (abt. 4 cups)
  • 1 tablespoon Dijon mustard
  • 8 ounces sliced smoked bacon
  • 2 carrots, 1/2-inch dice (abt. 1 cup)
  • salt and freshly ground pepper
  • 3 stalks celery, 1/2-inch dice
  • 2 bay leaves
  • 1 small bundle fresh thyme, tied together with kitchen twine
  • 1 leek, green top trimmed, 1/2-inch dice (about 1 cup)
  • 1 cup light German beer, such as Pilsner
  • 1/4 cup sliced fresh chives 

Directions:

  1. Combine 2 cups of the chicken stock and one-third of the potatoes in a small saucepan. Bring to a boil, and then reduce to a simmer until fork-tender, 15 to 18 minutes. Stir in the mustard to combine, and then blend to a smooth puree using an immersion or regular blender.
  2. Meanwhile, cook the bacon in a large Dutch oven or stock pot over medium heat until crispy and most of the fat has been rendered, 12 to 15 minutes, and then transfer to a paper-towel-lined plate to drain. Pour out the bacon fat, reserving 3 tablespoons in the pot.
  3. Turn the heat up to medium-high and add the carrots. Sprinkle with salt and pepper and cook for 3 minutes, and then add the remaining potatoes, celery, bay leaves, leeks and thyme and season with salt and pepper. Cook until the leeks are soft, 4 minutes, and then pour in the beer and bring to a boil until the beer has cooked down to about 2 tablespoons, 2 to 4 minutes. Pour in the remaining chicken stock and the reserved potato puree. Stir to combine and bring the mixture to a boil. Reduce to a simmer and cook uncovered until the vegetables are just tender, 6 to 8 minutes. Season with salt and pepper.
  4. To serve, ladle the soup into bowls. Crumble the reserved bacon on top and garnish with the chives. Serves 4-6.

Accompany this soup with pretzel rolls from Brotgarten! The vegetables and herbs for these dishes are available at the Market from many of our vendors. Bacon, bratwurst, pork loin, pork for schnitzel, and beef brisket are also available from our pasture-raised meat vendors. Kraut is available from more than one vendor. And don’t forget the duck for duck meatballs! If you didn’t get your duck last week, Maple Leaf Farms will be back next month, and you can order on line or make a road trip to their farm!

Bratwurst Stewed with Sauerkraut

Jaeger Schnitzel

Duck Meatballs with Cherry Sauce

Beer Braised Brisket

Mustard Brined Pork Loin with Brussels Sprouts

photos from the Cooking Channel