Bavarian Kartoffelsuppe (Potato Soup)

• 12 slices bacon
• 2 large onions, diced
• 1 stalk chopped celery
• 2 tablespoons butter
• 1 teaspoon ground thyme
• 1 teaspoon dried marjoram
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ancho chile powder
• 4 cups chicken stock
• 4 yellow-fleshed potatoes - peeled, diced, or more to taste
• salt and ground black pepper to taste

1. Place bacon in a large saucepan and cook over medium-high heat until crispy, about 10 minutes. Remove bacon and crumble into a bowl. Reserve bacon grease in the skillet.
2. Place onions, celery, butter, thyme, marjoram, nutmeg, and chile powder in the still-hot saucepan with the bacon grease. Cook until onions are soft, 5 to 7 minutes. Add chicken stock and potatoes; bring soup to a boil. Reduce heat to medium-low; cook until potatoes are soft, 20 to 25 minutes.
3. Puree the soup with an immersion blender. Season with salt and pepper; garnish with crumbled bacon.

bacon, onions, celery, butter, ground thyme, marjoram, ground nutmeg, ground ancho chile powder, chicken stock, yellowfleshed potatoes, salt

Taken from www.allrecipes.com/recipe/221368/bavarian-kartoffelsuppe-potato-soup/ (may not work)