Summary

Ingredients

• 3 carrot (s)
• 100 g celeriac
• 1 onion (s)
• 1 leek stick (s)
• 700 g potato (s), floury cookin
• 50 g butter
• 1.7 liters meat broth
• 200 g bacon, smoked
• 125 ml cream
• some salt and pepper from the mill
• some marjoram, dried
• some parsley, chopped (for garnish)

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Instructions

1. Peel and wash the carrots and celery and cut into small cubes. Peel the onion and also cut into small cubes. Clean and wash the leek and cut into fine rings. Peel, wash and dice the potatoes.
2. Heat the butter in a saucepan. Fry the carrots, celery and onions while stirring. Add the potatoes and leek, pour in the broth and simmer for about 25 minutes over medium heat.
3. In the meantime, cut the bacon into fine strips and fry them in a pan without fat until crispy. Then drain on kitchen paper.
4. Take some of the leek out of the pot. Coarsely puree the remaining vegetables in the broth. Stir in the cream and season the soup with salt, pepper and marjoram.
5. Arrange the soup on plates and garnish with the fried bacon, the removed leek and the parsley.