GERMAN POTATO SOUP

8 slices bacon, chopped
3 large onions, chopped medium
2 garlic cloves, minced
3 tablespoons all-purpose flour
5 cups low-sodium beef broth
3 cups water
3 1/2 pounds russet potatoes, peeled, halved lengthwise and sliced thin
3 large egg yolks
2 cups sour cream
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil

Cook the bacon in a large Dutch oven over medium heat until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate.

Cook the onions in the bacon fat until golden, about 5 minutes.

Add garlic and cook until fragrant, about 30 seconds.

Stir in the flour and cook until it begins to brown, about 1 minute.

Stir in the broth, water and potatoes and simmer until the potatoes break down and the soup is slightly thickened, about 45 minutes.

Beat the egg yolks and sour cream together in a medium bowl. Whisk 1 cup of the hot soup into the egg mixture, then stir the egg mixture into the soup pot. Add the herbs and stir constantly over medium-low heat until thick and creamy, about 5 minutes. Don't allow the soup to simmer or the eggs and sour cream will curdle.

Stir in bacon just before serving.

Servings: 8
Source: America's Best Lost Recipes by the editors of Cook's Country magazine