Summary

Ingredients

• 400 g potato (s)
• 2 onions)
• 30 g lard or 2 teaspoons oil
• 1 liter broth
• 0.5 ½ celeriac
• 1 leek
• 3 carrot (s)
• 2 tomato (s)
• 100 g bacon, mixed
• 2 tablespoon parsley, chopped

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Instructions

1. Peel the potatoes and cut into cubes. Finely chop the onion and sweat in lard or oil until translucent, then fill up with broth. Clean the vegetables, cut them into small pieces and add them to the stock with the potatoes and cook for approx. 30 - 45 minutes.
2. In the meantime, cut the streaky bacon into small pieces. Fry them in a pan and sprinkle with the chopped parsley over the soup.