Ingredients

• 1/4 cup butter
• 2 yellow onions, diced small
• 4 slices bacon, diced small
• 1 bay leaf
• 2 quarts chicken broth
• 4 russet potatoes, diced
• 2 tablespoons flour
• 1 teaspoon dried marjoram
• 1 teaspoon caraway seed
• salt and ground black pepper to taste
• 3 ounces sour cream

Instructions

1. Melt butter in a stockpot over medium heat; add onions, bacon, and bay leaf. Cook and stir the onion mixture until the onions are nearly clear, 5 to 7 minutes.
2. Pour chicken broth into the pot; add potatoes, flour, marjoram, caraway seed, salt, and pepper. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the potatoes are tender, about 20 minutes.
3. Stir sour cream into the soup; cook another 1 to 2 minutes.