kartoffelsuppe • german potato soup

Ingredients

• 1/2 pound bacon, diced
• 3 cups white onions, chopped
• 3 large leeks, halved, sliced, washed thoroughly and drained
• 2 cups carrots, halved and sliced
• 1 cup celery, sliced
• 2 teaspoons ground himalayan pink salt, or to taste and divided
• 2 teaspoons freshly ground black pepper (i always use mixed peppercorns), or to taste and divided
• 2 large cloves garlic, pressed
• 1 tablespoon tomato paste
• 2 pounds yukon gold potatoes, peeled and cut into 3/4-inch pieces
• 2 large roma tomatoes, seeded and diced
• 6 cups low-sodium chicken broth (substitute vegetable broth)
• 1 tablespoon freshly squeezed lemon juice
• 1/2 tablespoon fresh rosemary, chopped
• 1/2 tablespoon fresh oregano leaves, chopped
• 1/2 tablespoon fresh thyme leaves, chopped
• 1/2 teaspoon hot paprika
• 1 large bay leaf
• 1/4 cup chopped parsley, for garnish